Buckwheat Beetroot Crackers with Pea Pesto
Buckwheat Beetroot Crackers with Pea Pesto

Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, buckwheat beetroot crackers with pea pesto. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Buckwheat Beetroot Crackers with Pea Pesto is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Buckwheat Beetroot Crackers with Pea Pesto is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have buckwheat beetroot crackers with pea pesto using 18 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Buckwheat Beetroot Crackers with Pea Pesto:
  1. Prepare Buckwheat flour
  2. Get All purpose flour
  3. Get Barley flour
  4. Get Beetroot powder
  5. Make ready Sesame oil
  6. Make ready Sesame seeds
  7. Prepare Salt
  8. Get Freshly crushed Blackpepper corn
  9. Prepare Cheese powder
  10. Take Warm water to bind
  11. Prepare fresh Peas
  12. Take fresh Basil
  13. Make ready Pine nuts
  14. Make ready Olive oil
  15. Take Garlic
  16. Prepare green Chilli
  17. Prepare Feta
  18. Prepare Orange, skinned, deseeded and segmented
Steps to make Buckwheat Beetroot Crackers with Pea Pesto:
  1. Combine the flours, sesame seeds, sesame oil, salt, beetroot powder, cheese powder and blackpepper with the warm water to make a dough, cling wrap it and let it rest for an hour.
  2. Meanwhile, make the pesto by combining the boiled peas, basil, olive oil, garlic, chilli, pine nuts and salt. Use olive oil to get the right creamy consistency. If you wish you could add cheese to it, but since we are serving it with feta, I haven't added any cheese here.
  3. Preheat your oven to 200 degree C.
  4. Bring out the dough and roll it to a 1 cm thickness, use a cookie cutter to cut your crackers to the shape of your choice. and let it bake for 20 minutes in the oven till it is crisp. It helps to flip the cracker once to ensure you get a crisp one.
  5. Let the crackers cool. They stay well for 15 days in an airtight container. To serve, add a dollop of the pea pesto, crumble some feta and add orange segments. You can crack some more fresh pepper on it or use red chilli flakes.

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