Crackers – wholegrain and vegan

1. -Add the ingredients (2-5) into the bowl of the Kitchen Aid Bowl Lift Stand Mixer and blend for 1 minute at speed 2, using the paddle attachment
– Use the splash guard and add the flour(s) gradually while running at speed 1, until all the flour is in. Increase speed to 2 and run the mixer for a few minutes until the dough comes together. Do not overbeat. You should obtain a medium soft cookie dough like output.
– Cling wrap the dough and chill for 1 hour in the fridge.
– Used the chilled dough straight from the fridge. Divide it into 4 parts for easy handling. Take one part and keep the other parts cling wrapped in the fridge until use, to prevent drying out. Flatten and lightly roll until it is thin enough to pass through the pasta roller at max width ie Setting 1.
– Attach the pasta roller (lasagna) to your KitchenAid stand mixer.
– Lightly dust the dough with dry flour (only if dough is sticky). Feed in the dough only once at speed 1. Handle the sheet of dough gently so that it does not break.
– Place the dough sheet on a lightly floured board and cut out whatever shapes you like. Make sure all crackers are the same size for even baking.
– Do the same for the remaining pieces of dough.
– Place the pieces on an ungreased Aluminum baking sheet. Prick each one with a fork to prevent puffing while baking.
– Bake in a pre heated oven at 200 deg c for about 40 min. I like my crackers very crisp. You can adjust your baking time according to the final crispness that you want. If your crackers start turning too dark too soon, reduce the temperature to 160 deg c. Baking crackers depends on many factors including the thickness of your rolled dough and its moisture content. So you will have to figure out the best time and temperature according to your conditions.

2. Notes –
1)Ragi (finger millet) coconut flour is what I obtain after soaking ½ cup of ragi grains overnight and grinding with a cup of chopped fresh coconut in the morning. Use 2-3 cups of water to grind. Squeeze out the milk from the ground ingredients through a strainer (the milk can be used in several recipes).
The remnant left behind in the strainer, is the ragi coconut flour. I usually freeze or dehydrate this and use in breads etc.