Crunchy, savory Sorghum Millet Crackers crafted with Nihkan’s Sprouted Sorghum Flour and a touch of green banana flour. Seasoned with mixed herbs and baked to golden crispness, these gluten‑free, vegan crackers are ready in under 20 minutes and pair perfectly with dips or cheeses.

Ingredients:

• 40 g (½ cup) Nihkan Sprouted Sorghum Flour

• 10 g (2 tsp) Nihkan Green Banana Flour

• 1 Tbsp sugar

• 1 Tbsp mixed spices (½ tsp salt, pepper, oregano, rosemary)

• 1 Tbsp olive oil

• ½ cup lukewarm water

Directions:

1. Preheat oven to 230 °C (445 °F) for 10 minutes.

2. In a bowl, combine all ingredients and mix into a soft dough.

3. Let the dough rest for 5 minutes.

4. Roll out on parchment or a floured surface into a thin circle.

5. Cut into rectangles or desired cracker shapes.

6. Arrange on a baking dish and bake at 210 °C (410 °F) for 10 minutes.

7. Flip crackers and bake an additional 5 minutes until edges are golden.

8. Cool on a rack; store in an airtight container.

Serving Size: Makes 2 portions (about 30 crackers)

Features:

• Gluten‑Free

• Vegan & Egg‑Free

• Ready in 20 Minutes

• High in Fiber

• Savory Herb‑Seasoned

• Dairy‑Free

• Clean, Whole‑Grain Ingredients

• Perfect for Dipping

   

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