Gluten free banana cake with miso caramel? Sounds good right? I guarantee you that this version of the banana loaf will not let you down, it will satisfy you just as the glutinous one!
“Cheesy” flavour without cheese?! Yes it’s possible and all naturally! I’m calling a unique and wonderful ingredient to join to this recipe that makes the cracker amazingly cheesy and tasty! As the title suggests I’m using sake kasu or sake lees to bake sake kasu and sesame crackers. They are guilt free and completely vegan friendly too! If you following my blog you have been reading about sake lees and how I’m using it to make a delicious baked cheesecake.
If you are not making your own sake or there are no sake breweries near you than you may find to make the recipe difficult. Unfortunately, I do not know better substitute for the sake lees! If you are based in the UK, I recommend that you check out the Kanpai sake brewery’ s website as they are selling their own sake lees.
As I wrote about it earlier, I produce my tiny batches of sake from time to time so I always have sake lees in my fridge waiting for me to use it in various things. I love to make cheescake with it (please see the recipe here ), flavour my miso soups, use it as marinades for fish or meats and it’s also amazing as a pickling bed for vegetables just to mention a few. This sake kasu cracker has a tasty flavour addition, I also use lightly toasted sesame seeds for the extra bite that is compliments very well the flavourful cracker.
Before adding water
After adding water
Sake kasu & sesame cracker
For this recipe you will need a silicon mat or if you dont have one, parchment paper will do the job too. I used a tortellini cutter, but you can use a small knife to cut out the dough pieces. This recipe will make about a 3/4 of an oven tray worth of sake kasu cracker.
Sake kasu & sesame cracker:
- 60g plain or cake flour
- 20g rice flour
- 30g extra virgin olive oil
- 4g salt
- 1 tbsp lightly toasted sesame seeds
- 50g sake kasu
- 1 tbsp cold water
- First, sieve together the two flours then add the olive oil, salt and the sesame seeds too. Mix it well until the olive oil hydrates the flour and add the sake kasu and mix again just until it’s well incorporated.
- In this stage the dough would crack if you wanna roll it out. Add a tbsp of water, knead it for a minute, this will make the dough easier to roll out.
- Roll the dough out on the silicon mat until you reach about 2 mm thickness and try to shape it to a rectangular shape ( for me this was 22×36cm )
- Cut down the uneven edges and cut up the dough to the desired shape. Place the tray into a 200C preheated oven ( with the fan on ) and bake them for 8-10 minutes then turn down to 160C and bake for a further 6-8 minutes. The edges of the biscuits will brown quicker because of the kasu. Watch the biscuits closely while you baking them, all ovens are different so it may need more or less time to bake.
Cool them down and you can start enjoy these tasty sake kasu and sesame crackers! Try them with cheese, the are making a delicious combination!
Enjoy!
Scrumptious hojicha tea powder flavoured amazake oat cookies! Sounds good doesn’t it? How about if I say that these oat cookies are even made without adding refined sugar, they gluten free and vegan too.
Here is another good example how versatile ingredient sake kasu is. If you haven’t seen my previous post, I reccomend you reading it, there I wrote about sake kasu in detailes and also baking a Japanese soft bread with it.
You may don’t understand a word but “soft” from the title, but no worries end of this post you will know what I’m talking about. In this post I will show you how I make my very soft sake kasu shokupan.