How about one loaded with protein and Omega-3 fatty acids?!?
I have been making my own crackers for about 6 weeks, now, and each time I make a batch, I modify the recipe a little. I am always attempting to improve on my recipes, as I experiment, and this time, I found a winner!
Now, please understand, as I give this recipe, my Mother taught me to cook using a little something she always called “ungefahr”, which is German for “approximate”. To her, it was an all-encompassing term which means, “you’ll know when you feel it”. A little of this and a little of that, added until you can just tell it’s right. This recipe is loaded with ungefahr.
The original recipe was for Graham Crackers, and can be found at kitchensimplicity.com . As I am making a savory cracker, today, the recipe had to be modified to limit the sweetness, but retain the texture and crunch.
I made a simple cracker built around the same ingredients and principle of techniques, and it was pretty good. This one came about because I sort of went nuts (or rather, seeds) with the add-ins. The result is delicious and super-healthy.
Savory Seedy Crackers:
- 1 cup whole wheat flour (I use a very coarse, freshly ground flour from my local whole food grocer. It is commonly called “Graham flour”)
- 1 1/2 cup unbleached flour
- 1/2 tsp salt
- 1 tsp. baking soda
- 2 tbsp sesame seeds
- 1/4 tsp. garlic powder, seasoning salt, herbs or seasoning of your choice. (rosemary, cracked black pepper, thyme are all lovely choices)
here is where things get a little ungefahr…
- aprox. 3 tbsp. flax seeds, 4 tbsp sunflower seeds, 4 tbsp raw pumpkin seeds all finely ground in a coffee grinder or food processor
- this batch, I also added a small handful of cashews, finely ground
whisk all the dry ingredients together until fully incorporated. Then cut in:
- 1/2 cup cold butter
when the mixture is incorporated it will resemble coarse crumbs and when grabbed it will stick together, but will break apart easily. Then add:
- 1/2 cup water (more if needed to form a dough)
- 1/4 cup honey
mix together until a dough forms. Add more water a tbsp at a time, if needed.
Knead until a smooth, somewhat elastic dough. Divide in half.
Roll between 2 pieces of parchment or plastic wrap (do yourself a favor and wipe the counter with a damp towel before laying out the plastic wrap. It helps it to stick to the counter, and not move around while you roll). Roll to 1/4 inch thick, as uniformly as possible.
Once rolled, take the entire sheet and flip it on to the cookie sheet. Cut into crackers using a pizza cutter. If you have ragged edges or parts that are thinner than the rest, peel them away and re-roll with the second half of dough. Sprinkle with coarse salt, and/or garlic powder or seasoning salt.
Bake at 350 for 10 minutes. Check. If the edges are done, remove the done 0nes and then continue to bake until the middle is also done. If they aren’t done enough, the crackers will be squishy. If overdone, they will taste like charcoal. Watch them closely! They burn easily. Continue baking for a few minutes at a time until it is done all the way to the middle.
I always lose a few to burning. These are my offering to the birds 🙂
Roll and bake the second half of the dough, or refrigerate for up to a week.
Cool the crackers, completely, and store in an air-tight container for up to 2 weeks. (mine never last that long)
These are glorious with hummus or cheese or peanut butter.