If I eat flour I prefer to eat rye, I find it much easier on the stomach. Though it’s unsuitable for those who prefer a gluten-free diet, it is still rather low in gluten, and higher in fibre than other wheat flours. I like the brand Finn Crisp the best, though there are a number of good quality rye crackers available in supermarkets, and some delicious sprouted rye bread brands, like Ever Fresh Natural Foods. Sprouted breads are easier on the digestion, and a preferable option if you struggle to digest wheat flour like me. Rye (and spelt, kamut and amaranth for that matter) are rather difficult to find in Asia, rye especially is more commonly available in Northern and Eastern Europe. I bring the grains with me when I make a trip back to the Europe, and sometimes a small bag of rye flour.
This recipe is easy is not so much a healthy treat, but rather a delicious and simple snack for dinner guests or too enjoy with a nice glass of organic red wine. It is fresh and simple, and suitable for Metabolic Balancer’s on phase 3 or 4 of the programme.
Rye flour, 100g
Gouda cheese, finely grated, 100g
Dried chipotle chillies, 3-4
Green olives, 5-6
Extra-virgin olive oil, 20 ml
Sea salt, a pinch
Ground white (or black) pepper, to taste
10 minutes + 10-5 minutes in the oven + 30 minutes to cool down and set
1. Pre-heat the oven to around 15o degrees celsius.
2. Shift the flour in a bowl and add the grated gouda cheese.
3. Finely chop the dried chipotle peppers and green olives, and add them to the bowl.
4. Season and pour the olive oil over the mixture.
5. Using your hands knead the mixture until you have a smooth ball (if you have difficulty add a little more olive oil to smooth out the mixture).
6. Make small uniform balls, about an inch wide, a lay them on the baking tray with at least an inch radius around each on (spaced out very well).
7. Press these balls down to make semi-thin crackers (pictured), around 1 cm in thickness.
8. Garnish with a few almond flakes (optional) and cook in the oven for at least 10 minutes.
9. When cooked, they should be golden brown. On taking the crackers out of the oven, leave to cool and set on a baking rack for at least 30 minutes before serving.
Use the delicious Sicilian ricotta salata (salted ricotta). I miss it a lot, eating it on everything when I lived in Sicily. It’s the Sicilian version of parmesan cheese, a hard white and salty cheese that is finely grated added to pasta and pizza dishes. There is no other cheese like it, but it’s difficult to source outside of Italy (even in mainland Italy). It works well here too, or use another salty hard cheese instead.