Yesterday I made crackers for the first time ever!
I started with a yogurt dough (you mix your flour and yogurt and let sit, covered, for up to 24 hours).
The bits in the dough you see are some garlic and herbs which really added to the flavor!
I rolled it out to about 1/8th inch thick....
Then cut it into squares
And poked some holes in the top with a fork for decoration!
I baked them at 350 deg for 18-20 min (not recommended - they turned out a little hard and chewy rather than dry and flaky)
Next time I will experiment a little with the dough and baking time/temp. But they tasted great! I will definitely have to experiment with this recipe, which I adapted from Nourishing Traditions cookbook.
Recipe for whole grain crackers:
2 1/2 cups spelt, kamut, whole wheat, or rye flour (I used kamut)
1 cup plain yogurt, buttermilk, or water (if using water, add 2 Tbsp lemon juice or vinegar)
note: I had to use 1-2 more Tbsp of water to thoroughly moisten the flour
Soak these overnight or up to 24 hours in a covered container.
The next day, mix together in a separate bowl:
1 tsp sea salt
1 1/2 tsp baking powder
2 tbsp toasted sesame seeds
1/2 cup plus 1 Tbsp butter or coconut oil, melted
unbleached white flour
1 tsp granulated garlic or garlic powder
2 tsp dried herbs (rosemary, thyme, oregano, parsley etc)
If you have a food processor, place the butter/oil mixture with the soaked flour in a food processor and pulse a few times until blended. Otherwise, do it the old fashioned way and mix it all up with a wooden spoon or your hands. It will be sticky and stretchy/gluey, as soaked flour always becomes. Add white flour if needed to prevent sticking or until you gain the right consistency of dough.
Roll out to about 1/8 inch thick on a floured surface. Cut into squares, triangles, or other shape.
Place on a cookie sheet, brush with 1 Tbsp of melted butter, opt.
Bake at 400 deg for 10-12 min or until golden and crispy or bake in a 150 deg oven or dehydrator until completely dry and crisp (Sally's method).
Store in an airtight container.
It was so colorful, I had to take a picture of my lunch today! A big salad with an egg and 4 oz of poached sole, drizzled with lemon juice and flax oil - yum!
I started with a yogurt dough (you mix your flour and yogurt and let sit, covered, for up to 24 hours).
The bits in the dough you see are some garlic and herbs which really added to the flavor!
I rolled it out to about 1/8th inch thick....
Then cut it into squares
And poked some holes in the top with a fork for decoration!
I baked them at 350 deg for 18-20 min (not recommended - they turned out a little hard and chewy rather than dry and flaky)
Next time I will experiment a little with the dough and baking time/temp. But they tasted great! I will definitely have to experiment with this recipe, which I adapted from Nourishing Traditions cookbook.
Recipe for whole grain crackers:
2 1/2 cups spelt, kamut, whole wheat, or rye flour (I used kamut)
1 cup plain yogurt, buttermilk, or water (if using water, add 2 Tbsp lemon juice or vinegar)
note: I had to use 1-2 more Tbsp of water to thoroughly moisten the flour
Soak these overnight or up to 24 hours in a covered container.
The next day, mix together in a separate bowl:
1 tsp sea salt
1 1/2 tsp baking powder
2 tbsp toasted sesame seeds
1/2 cup plus 1 Tbsp butter or coconut oil, melted
unbleached white flour
1 tsp granulated garlic or garlic powder
2 tsp dried herbs (rosemary, thyme, oregano, parsley etc)
If you have a food processor, place the butter/oil mixture with the soaked flour in a food processor and pulse a few times until blended. Otherwise, do it the old fashioned way and mix it all up with a wooden spoon or your hands. It will be sticky and stretchy/gluey, as soaked flour always becomes. Add white flour if needed to prevent sticking or until you gain the right consistency of dough.
Roll out to about 1/8 inch thick on a floured surface. Cut into squares, triangles, or other shape.
Place on a cookie sheet, brush with 1 Tbsp of melted butter, opt.
Bake at 400 deg for 10-12 min or until golden and crispy or bake in a 150 deg oven or dehydrator until completely dry and crisp (Sally's method).
Store in an airtight container.
It was so colorful, I had to take a picture of my lunch today! A big salad with an egg and 4 oz of poached sole, drizzled with lemon juice and flax oil - yum!
2 remarks:
We have been thinking about making healthy, homemade crackers-thanks for sharing! Sometime we will have to try the recipe!
Blessings!
Elizabeth
Those look absolutely delicious! Yum!
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