INGREDIENTS

• 500 g Manitoba flour
• 250 ml water
• 100 g mixed seeds and dried fruit
• 60 g extra virgin olive oil
• 7 g salt

Preheat the LIFE blast chiller to 60°C. Pour water, oil, and salt into the stand mixer bowl and knead with a paddle attachment. Every 30 seconds, add a spoonful of flour and continue kneading. Once the dough is shiny and elastic, wrap it in cling film and let it rest for an hour at room temperature. After the resting time, divide the unleavened cracker dough into 4 parts, flour the work surface, and roll out 1/4 of the dough with a rolling pin. Keep the remaining dough wrapped in cling film. Once you have a thin sheet, brush with a little oil, sprinkle with seeds and dried fruit. Roll over with the rolling pin again to improve the adhesion of the topping to the dough. Using a cookie cutter of your desired size, create the crackers and place them on the LIFE baking tray covered with parchment paper. Bake in the oven for 7 minutes at 170°C. Once cooked, remove the tray from the oven, place it in the LIFE blast chiller, and start the LIFE > DRYING program, setting the temperature to 60°C with 100% ventilation for 3 hours. Remember to leave the blast chiller door slightly ajar. A few millimeters are enough, just enough space to avoid activating the "door open" signal. Excessive opening (for example, the first door lock step) could compromise the proper dehydration of the crackers. Once drying is complete, let them cool and store the unleavened crackers in an airtight container.