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

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, buckwheat beetroot crackers with pea pesto. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Buckwheat Beetroot Crackers with Pea Pesto is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Buckwheat Beetroot Crackers with Pea Pesto is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have buckwheat beetroot crackers with pea pesto using 18 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Buckwheat Beetroot Crackers with Pea Pesto:
  1. Prepare 100 grams Buckwheat flour
  2. Make ready 50 grams All purpose flour
  3. Make ready 50 grams Barley flour
  4. Prepare 50 grams Beetroot powder
  5. Take 10 grams Sesame oil
  6. Prepare 2 tablespoons Sesame seeds
  7. Prepare 1 teaspoon Salt
  8. Prepare as needed Freshly crushed Blackpepper corn
  9. Get 2 teaspoons Cheese powder
  10. Get as needed Warm water to bind
  11. Prepare 100 grams fresh Peas
  12. Take 20 leaves fresh Basil
  13. Make ready 2 tablespoons Pine nuts
  14. Take 1/4 cup Olive oil
  15. Take 2 cloves Garlic
  16. Get 1 green Chilli
  17. Get 1/4 cup Feta
  18. Take 1 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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