A few days ago the crowd funding platform Milaap gave us on OMBC, an opportunity to be able to use our skill to make a difference to those who need it.
Opportunities like these help us to remain cohesive and work with passion, together as a team to do our bit towards making the world a better place. As mothers to be able to raise funds towards paediatric cancer care, was deeply moving. Very grateful to all the bakers and the team of Milaap for making the Bangalore bake sale such a big success.
We raised Rs 20,000!
Do see the video –
https://fb.watch/nDGbY3xAPM/?mibextid=Nif5oz
Since I had baked a gluten free nankhatai for the bake sale continuing the gluten free baking spree with these Jowar-rice flour-rosemary-seeds crackers.
RECIPE –
- 1 cup jowar flour
- 2 tbsp rice flour
- 2 tbsp finely chopped fresh rosemary
- Salt as per your preference
- 1 1/2 tbsp oil
- 1 or 2 tbsp mixed seeds ( pumpkin, sunflower, chia, flax)
- Cold water
- Peri peri seasoning ( optional)
Method-
Dry roast the jowar flour on low heat for a couple of minutes. Take it out into a bowl.
Add the rice flour and mix well.
Add the salt, peri peri seasoning and chopped rosemary. Sift together.
Add the seeds and mix uniformly.
Add the oil and lightly rub into the above mixture.
Slowly add the water to bring the dough together. It should be soft but not sticky.
Keep it in the fridge for 30 minutes.
Take it out and roll and cut into shapes.
Preheat oven at 180 degrees C for 10 minutes.
Grease a baking tray, place the crackers and bake for 15-18 minutes. Turn them over and bake another 5 minutes.
Take them out of the oven and then allow them to cool off fully before storing in air tight container.
Ovenderful by Simran Oberoi 