Black Beluga Speckled Crackers
If you haven’t yet tried @Palouse_Brand stone ground flours (or some of their other products), yet, be sure to check them out at https://www.palousebrand.com/ And, for 10% off your purchase price, you can USE THIS Daisy Lane Bakery CODE: “DLBSAVE10”
RECIPE
Servings 4 servings | Prep Time 15 min| Total Time 1 hr
INGREDIENTS
1/8 cup of black beluga lentils (I used @clearcreekfoods Black Beluga Lentils)
approximately 1/2 cups water
(this will yield about 1/3 cups cooked lentils, which is what is used to make one batch of these crackers).
———————————————
150 g Palouse Brand [Stone Ground] Multi Purpose Flour, 100% Soft White Wheat Flour
30 g all-purpose flour
1 T white granulated sugar (You can use less sugar if you prefer)
1/8 tsp cream of tartar
1/4 tsp baking soda
3/4 tsp fine pink himalayan salt
24 g unsalted butter, softened
1/3 cup water
———————————————-
1/2 + tsp Maldon Salt for sprinkling on top of the crackers before baking
DIRECTIONS
Preheat the Oven to 400˚F
Rinse the beans, boil the water.
Add the beans to the water and turn the heat down; let simmer on low for approximately 10-15 minutes, until tender. Rinse under cold water and then drain completely. Set aside.
Combine the flours, salt, and sugar along with the baking soda and cream of tartar; whisk together.
Measure out the 24 g of unsalted butter and, rubbing your fingers together, add the butter to the flour mixture; combine with the flour mixture until fully integrated and no butter pieces are visible.
Add the cooked black belugas to the flour mixture.
Measure then add the water to the butter-flour beluga mixture and form a dough ball.
Divide the dough ball in half.
Place one of the dough balls on a parchment paper lined cookie sheet and begin to flatter with your hands; place a second sheet of parchment paper on top of the cracker dough slab and, using a rolling pin, roll the dough until it is nearly paper thin.
Using a pizza cutter, cut the dough into small evenly shaped cracker size pieces.
Separate the cracker pieces and distribute on the parchment paper so as to bake evenly.
Lightly salt the tops of the crackers before placing them in the oven.
Bake for 6-8 minutes until lightly golden brown and crisp; you may have to remove some of them before others.
[Repeat steps 9-12, above, with the second ball of dough]
Remove the first batch from the oven to cool.
Bake the second prepared batch.
Eat immediately or store in an airtight container.
