Multigrain Cheese Crackers

Multigrain Crackers are soft and cheesy. The crackers make a hearty and healthy snack

Snacking has got a bad reputation, thanks to our tendency to choose empty calorie-laden snack food from the market to ease in between meals hunger.

However, when stomach growls with hunger and the next meal is hours away, healthy snacking holds off hunger and keeps the energy levels high. A healthy snack should have enough whole grains, fibre and proteins to keep you satiated but not becomes a meal.

Yesterday was a cloudy day. A warm breeze blew across the valley howling and growling and sweeping away all the fallen leaves. 

It was amusing to watch a babbler trying to balance on a branch shaking vigorously.  

Far away on a Sagwan tree, a hornbill let out loud calls.  

Our last batch of crackers was baking in the oven and we prayed that the storm should subside or else the power supply would go. Yes, we still have power cuts and we don’t have an alternative supply in case of one. This is the thrill of living in a remote village. We pray to God for small things and feel the prayers answered. This time too, we escaped the power cut and our cheesy crackers baked to perfection.  We thanked God as we gorged on the crisp crackers with tea.

These are multigrain crackers. All the leftover flours collected in corners of small packets were used in the recipe. Oats make crackers soft. Millets add a lovely flavour.  Cheese does the magic and kids love it.

Multigrain Cheese Crackers

Ingredients

• ½ cup ragi flour
• ½ cup oatmeal
• ½ cup whole wheat flour
• ¾ teaspoon salt
• 4 tablespoons butter / clarified butter (ghee)
• 2 cubes cheddar cheese
• Water

Instructions

1. Whisk together four ingredients in a large bowl.
2. If you do not have oatmeal, just pulse oats in a mixer/grinder to get a fine powder.
3. Cut butter into small cubes. Grate cheese or cut into small cubes. Add to the dry ingredients. Mix well with hands to get a mixture that looks like bread crumbs.
4. Add just enough water to the mixture and mix to get a firm dough.  Cover and keep for 10 minutes.
5. Preheat oven to 180 degrees C.
6. Cut the dough into two pieces.
7. Roll one piece between two parchment sheets. Roll out evenly and roll out thin. Cut into small squares or into any shape of choice.
8. Bake for 20 minutes or until the colour begins to change. Be very watchful after 15 minutes as the colour of the crackers is already brown due to millets.
9. Remove from the oven and keep to cool.
10. Repeat with the second piece.
11. Store the baked crackers in an airtight container.