- 200 g Küchenmeister Whole Grain Rye Flour
- 50 g olive oil
- 100 ml boiling water
- 1 tbsp. garlic powder
- 1 tsp. sea salt
- 1 tbsp. balsamic vinegar
- 1 tsp. lime juice
- 2 tbsp. olive oil
- 1 tsp. coriander
- 1 tsp. chilli powder
Preheat oven to 180°C (convection). Line a baking sheet with parchment paper and lightly brush with olive oil.
Mix together the flour and garlic powder. Slowly add the olive oil and boiling water. Mix until a smooth dough forms. Leave dough for 10 minutes.
Roll the dough to approx. 4mm thin, and place it on the prepared baking sheet. Using a pizza cuter, slice the dough into 3-4 equally sized rectangles, then slice each rectangle diagonally in half. Brush the dough with olive oil, and bake for 40-60 minutes in the preheated oven. Remove the crackers out of the oven and leave to cool.
When the crackers are cooled, carefully separate them from each other.
Raise the oven temperature to 200°C. In a large bowl, combine together the balsamic vinegar, 2 tablespoons of olive oil, lime juice, coriander and chilli powder. Toss the crackers in this mixture, and sprinkle them with sea salt. Bake the crackers for another 5-10 minutes. Finished!