Savoury Crackers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 46 cal. | (2 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 0.1 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 59 mg | (1 %) | ||
| Calcium | 8 mg | (1 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 100 grams dried Porcini mushroom
- 300 grams Spelt flour
- 1 generous pinch Baking powder
- 1 tsp salt
- 30 grams melted butter
- 150 milliliters milk
Preparation steps
Finely grind dried mushrooms in a blender or a food processor and then mix in a bowl with remaining ingredients and 100 ml (approximately 3 1/2 ounces) of water using the dough hook of an electric mixer until a firm dough is created. Depending on the desired consistency, add a little water or flour as needed.
Preheat the oven to 200°C (approximately 400°F). Line two baking sheets with parchment paper. Divide dough in half and roll each out thinly until about 2-3 mm (approximately 1/8 inch) thick. Then cut into 4x8 cm (approximately 1 1/2x3 inch) rectangles with a pastry cutter. Bake in the preheated oven for about 20 minutes until light brown. Then remove crackers, with parchment paper, from the trays and leave to cool completely. Store in an airtight container for 2-3 weeks.
