Beetroot & Poppyseed Lavosh
Beetroot & Poppyseed Lavosh is a deliciously moreish cracker…perfect to enjoy with with a decadent cheese platter.
This recipe is very simple with few ingredients and the baked Lavosh keep well in an airtight container for a week or so (if they last that long). It’s an excellent excuse to drag out that pasta machine that you just had to have but rarely use!
What you’ll need…
- 540g Flour
- 1 Tsp Salt
- 1/2 Tsp Sugar
- 50g Olive Oil
- 270ml Water
- 20g Freeze Dried Beetroot Powder
- 2 Tbs Poppyseeds
- Pasta machine or go old school and use a rolling pin!
Lets get started
Put the dough onto your bench and knead it until it’s a nice smooth ball. Use a little flour if it feels sticky. The dough should be very dense as it will be rolled through your pasta machine. You can prepare the dough to this point and glad wrap and store it in the fridge if you want to bake it later in the day or the following day. It will store unbaked for a few days.
Time to Bake
*These can be stored in an airtight container for around a week….if they last that long!
**We have a few different Freeze Dried Products available. Take a peek HERE.
Until next time
Enjoy…from the Peninsula Larder Team
“If I tell you there’s cheese on the moon, bring the crackers.”
7 years ago 2 chefs started cooking up a business idea and Flavour Pearls were created.
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