½ cup bread flour
½ cup dark rye flour
½ tsp sea salt
1 tsp baking powder
2 tsp caraway seeds
4 tbsp butter
2 tbsp milk
Instructions
Mix all the dry ingredients. Mix in the butter with your fingers (or in a food processor). Add milk and shape to a ball. Let the dough rest in the fridge a little while before putting it in between two sheets of parchment paper (non-stick) and rolling it out to a square (about 1/8 inch thick). Cut into pieces and prick with a fork. Place on an oven tray and bake in the oven at 460°F for 8-10 minutes, until the edges are golden brown. Let cool on a rack and store in a container.
Showing posts with label CRACKERS. Show all posts
Showing posts with label CRACKERS. Show all posts
Wednesday, June 4, 2014
Tuesday, December 27, 2011
WALNUT CRACKERS 2
Walnut Crackers
Recommended Equipment: food processor
1 cup almond meal (grind almonds in food processor)
1 cup gluten-free flour of choice (keep it super low glycemic and use a bean flour!)
1 tsp celtic sea salt
1/2 cup walnuts, chopped
1 egg whisked (or use egg replacement outlined below)
2 tbs olive oil
Preheat oven to 350
Stir together almond flour, salt, walnuts, eggs and oil until well blended
Line baking sheets with parchment paper
Place one half of the dough in the center of each lined sheet
Cut another piece of parchment paper and place it over the dough
Roll dough out between the two pieces of parchment paper, until it is the desired thickness (thin is better for crispy crackers, keep it thicker for flat bread style)
Cut the dough with a knife or pizza cutter into 2 inch squares
Bake for 10-12 minutes until golden
Recommended Equipment: food processor
1 cup almond meal (grind almonds in food processor)
1 cup gluten-free flour of choice (keep it super low glycemic and use a bean flour!)
1 tsp celtic sea salt
1/2 cup walnuts, chopped
1 egg whisked (or use egg replacement outlined below)
2 tbs olive oil
Preheat oven to 350
Stir together almond flour, salt, walnuts, eggs and oil until well blended
Line baking sheets with parchment paper
Place one half of the dough in the center of each lined sheet
Cut another piece of parchment paper and place it over the dough
Roll dough out between the two pieces of parchment paper, until it is the desired thickness (thin is better for crispy crackers, keep it thicker for flat bread style)
Cut the dough with a knife or pizza cutter into 2 inch squares
Bake for 10-12 minutes until golden
LAVISH CRACKERS
Ingredients
1 cup lukewarm water
1/4 cup whole wheat flour
1 (.25 ounce) envelope active dry yeast
1 teaspoon salt
3 cups all-purpose flour
Directions
1.In a large bowl, stir together the water, whole wheat flour, and yeast until moistened. Mix in the salt and 1 cup of all-purpose flour. Gradually mix in the rest of the flour using a mixer with a dough hook attachment or wooden spoon.
2.When the dough comes together, knead in your mixer or on a floured surface for 8 to 10 minutes to make an elastic ball. Add more flour or water if needed to keep dough from getting sticky or too stiff. Pour a little bit of oil in the bowl and turn the dough to coat. Cover and let rise in a warm place until doubled in size, about 1 hour.
3.Punch down the dough and divide into 30 pieces about the size of small walnuts. Rolling the dough into a long log helps to divide it evenly. Roll each piece into a ball and cover with a damp kitchen towel for 30 minutes to rest.
4.Preheat the oven to 500 degrees F (260 degrees C). Place a baking sheet on the center rack of the oven so it can preheat at the same time. Do not grease.
5.Roll each ball into a circle about 8 inches across. The dough should be paper thin, almost translucent. If they are too thick, they will bubble up like pita breads.
6.Pull out the oven shelf and place as many crackers on your baking sheet as you can fit, 2 or 3. Close the oven and bake for about 3 minutes. The crackers should be lightly browned on the top with small bubbles. You may have to adjust your thickness for the next batch.
1 cup lukewarm water
1/4 cup whole wheat flour
1 (.25 ounce) envelope active dry yeast
1 teaspoon salt
3 cups all-purpose flour
Directions
1.In a large bowl, stir together the water, whole wheat flour, and yeast until moistened. Mix in the salt and 1 cup of all-purpose flour. Gradually mix in the rest of the flour using a mixer with a dough hook attachment or wooden spoon.
2.When the dough comes together, knead in your mixer or on a floured surface for 8 to 10 minutes to make an elastic ball. Add more flour or water if needed to keep dough from getting sticky or too stiff. Pour a little bit of oil in the bowl and turn the dough to coat. Cover and let rise in a warm place until doubled in size, about 1 hour.
3.Punch down the dough and divide into 30 pieces about the size of small walnuts. Rolling the dough into a long log helps to divide it evenly. Roll each piece into a ball and cover with a damp kitchen towel for 30 minutes to rest.
4.Preheat the oven to 500 degrees F (260 degrees C). Place a baking sheet on the center rack of the oven so it can preheat at the same time. Do not grease.
5.Roll each ball into a circle about 8 inches across. The dough should be paper thin, almost translucent. If they are too thick, they will bubble up like pita breads.
6.Pull out the oven shelf and place as many crackers on your baking sheet as you can fit, 2 or 3. Close the oven and bake for about 3 minutes. The crackers should be lightly browned on the top with small bubbles. You may have to adjust your thickness for the next batch.
WALNUT CRACKERS
Walnut Crackers
3 cups blanched almond flour
1½ teaspoons celtic sea salt
1 cup walnuts, chopped
2 eggs, whisked until frothy
2 tablespoons grapeseed oil
1.In a large mixing bowl, stir together almond flour, salt, walnuts, eggs and oil until well blended
2.Separate dough into two halves
3.Line two large (12 x 16) stainless steel baking sheets with parchment paper4.Place one half of the dough in the center of each lined sheet
5.Cut another piece of parchment paper and place it over one of the balls of dough
6.Roll dough out between the two pieces of parchment paper, until it is ⅛ inch thick and covers the entire baking sheet; remove top paper and repeat process with the other piece of dough
7.Cut the dough with a knife or pizza cutter into 2 inch squares
8.Bake at 350° for 10-12 minutes, until golden brown
9.Cool and serve
Makes 96 crackers
3 cups blanched almond flour
1½ teaspoons celtic sea salt
1 cup walnuts, chopped
2 eggs, whisked until frothy
2 tablespoons grapeseed oil
1.In a large mixing bowl, stir together almond flour, salt, walnuts, eggs and oil until well blended
2.Separate dough into two halves
3.Line two large (12 x 16) stainless steel baking sheets with parchment paper4.Place one half of the dough in the center of each lined sheet
5.Cut another piece of parchment paper and place it over one of the balls of dough
6.Roll dough out between the two pieces of parchment paper, until it is ⅛ inch thick and covers the entire baking sheet; remove top paper and repeat process with the other piece of dough
7.Cut the dough with a knife or pizza cutter into 2 inch squares
8.Bake at 350° for 10-12 minutes, until golden brown
9.Cool and serve
Makes 96 crackers
QUINOA CRACKERS
REAL FOOD crackers! Not only a machine can make crackers..you can totally bust these out at home!!!
•1c quinoa flour
•1c whole wheat flour [or garbanzo bean flour if you want it gluten-free]
•1t sesame seeds
•1t baking powder
•1/2t sea salt
•3T + 1t olive oil
•2/3-3/4c water
•1T nutritional yeast
•3/4t garlic powder
•1t basil
•1t rosemary
•olive oil/salt/pepper to coat before baking
If you are making your own quinoa flour here are the directions:
1.Preheat oven to 250*
2.Rinse 1c quinoa.
3.Spread on a small baking sheet.
4.Bake until completely dry, stirring often. ~30min.
5.Grind in food processor or coffee grinder [not full of coffee ] until powdery. Mine still had some full seeds in it, which is fine.
Somewhat tedious but it saves you from buying it!
1.Combine the flours, seeds, salt, seasonings, nutritional yeast and baking powder.
2.Rub in the oil with your fingers until well combined. The mixture will be somewhat crumbly.
3.Add water in a small amount at a time and mix with hands.
4.Add only enough water until you have a formed ball of dough that is soft but not falling apart.
5.Cover the dough and let rest for ~10min.
6.Lightly grease a large baking sheet.
7.Preheat your oven to 400*
8.Roll out dough [on well floured surface] as thin as possible. About 1/8”-1/16” thick.
9.Cut into crackers with knife or pizza cutter. I cut appx. 1×1” squares.
10.Use a spatula to transfer the crackers to a pan.
11.Lightly brush crackers with olive oil and sprinkle s+p overtop.
12.Bake 7-10min.
I lowered the suggest oven temp because I think they needed to be cooked longer to ensure they all browned evenly. You want to make sure they are all a golden brown before removing from the oven. This will allow for maximum crispness
•1c quinoa flour
•1c whole wheat flour [or garbanzo bean flour if you want it gluten-free]
•1t sesame seeds
•1t baking powder
•1/2t sea salt
•3T + 1t olive oil
•2/3-3/4c water
•1T nutritional yeast
•3/4t garlic powder
•1t basil
•1t rosemary
•olive oil/salt/pepper to coat before baking
If you are making your own quinoa flour here are the directions:
1.Preheat oven to 250*
2.Rinse 1c quinoa.
3.Spread on a small baking sheet.
4.Bake until completely dry, stirring often. ~30min.
5.Grind in food processor or coffee grinder [not full of coffee ] until powdery. Mine still had some full seeds in it, which is fine.
Somewhat tedious but it saves you from buying it!
1.Combine the flours, seeds, salt, seasonings, nutritional yeast and baking powder.
2.Rub in the oil with your fingers until well combined. The mixture will be somewhat crumbly.
3.Add water in a small amount at a time and mix with hands.
4.Add only enough water until you have a formed ball of dough that is soft but not falling apart.
5.Cover the dough and let rest for ~10min.
6.Lightly grease a large baking sheet.
7.Preheat your oven to 400*
8.Roll out dough [on well floured surface] as thin as possible. About 1/8”-1/16” thick.
9.Cut into crackers with knife or pizza cutter. I cut appx. 1×1” squares.
10.Use a spatula to transfer the crackers to a pan.
11.Lightly brush crackers with olive oil and sprinkle s+p overtop.
12.Bake 7-10min.
I lowered the suggest oven temp because I think they needed to be cooked longer to ensure they all browned evenly. You want to make sure they are all a golden brown before removing from the oven. This will allow for maximum crispness
SNACKERS AND BREEZE
Breese and Snackers
2 cups, cooked brown rice (or grain of choice- but if you use quinoa, you have to call these Quackers and Queeze)
1 carrot, grated
1/3 cup sun-dried tomatoes
1/2 cup sesame seeds
1/2 cup flax seeds, ground
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup olive oil
1 tsp sea salt
Preheat oven to 350
Blend rice, together with oil in food processor
Add in carrots, sun-dried tomatoes, nuts and seeds, and salt and process until smooth
Stop here if you are going the way of Breese
If baking into crackers, place parchment paper down on counter, place dough on parchment and cover with another sheet of parchment
Roll out using a rolling pin or whatever you like to use for rolling dough
Cut into your snacker shape of choice
Bake for approximately 30 minutes until snackers feel dry.
Transfer to cooling rack.
Can store baked crackers for a long time in the fridge.
2 cups, cooked brown rice (or grain of choice- but if you use quinoa, you have to call these Quackers and Queeze)
1 carrot, grated
1/3 cup sun-dried tomatoes
1/2 cup sesame seeds
1/2 cup flax seeds, ground
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup olive oil
1 tsp sea salt
Preheat oven to 350
Blend rice, together with oil in food processor
Add in carrots, sun-dried tomatoes, nuts and seeds, and salt and process until smooth
Stop here if you are going the way of Breese
If baking into crackers, place parchment paper down on counter, place dough on parchment and cover with another sheet of parchment
Roll out using a rolling pin or whatever you like to use for rolling dough
Cut into your snacker shape of choice
Bake for approximately 30 minutes until snackers feel dry.
Transfer to cooling rack.
Can store baked crackers for a long time in the fridge.
BROWN RICE CRACKERS
Ingredients
1C Brown Rice Flour
3T Gluten Free Soy Sauce
1t Sesame Seeds
10T Water
Method
Preheat oven to 150oC. In a bowl, combine rice flour and sesame seeds. In a separate bowl combine soy sauce and water. Add to the flour mixture and mix until smooth. Drop mixture by measuring tablespoons onto a lightly oiled baking tray. Flatten with the bottom of a glass slighly oiled and dipped in brown rice flour, to make a nice round shape. Bake for 40-45 minutes.
Serve with hummus, avocado, or cheese. Or your favourite dip.
1C Brown Rice Flour
3T Gluten Free Soy Sauce
1t Sesame Seeds
10T Water
Method
Preheat oven to 150oC. In a bowl, combine rice flour and sesame seeds. In a separate bowl combine soy sauce and water. Add to the flour mixture and mix until smooth. Drop mixture by measuring tablespoons onto a lightly oiled baking tray. Flatten with the bottom of a glass slighly oiled and dipped in brown rice flour, to make a nice round shape. Bake for 40-45 minutes.
Serve with hummus, avocado, or cheese. Or your favourite dip.
BLUE CHEESE AND WALNUT CRACKERS
Ingredients
1/2 cup butter
4 ounces blue cheese
1 1/4 cups all-purpose flour
1/8 teaspoon salt
1/3 cup finely chopped walnuts
Directions
1.Mix the butter, blue cheese, flour, and salt in a food processor, and process until smooth. Transfer to a bowl, and stir in the walnuts. Cover, and chill 5 minutes in the refrigerator.
2.Divide dough in half. Form each half into a log shape. Wrap in plastic wrap, and refrigerate 1 hour, until firm.
3.Preheat oven to 350 degrees F (175 degrees C). Slice the dough logs into 1/4 inch rounds, and arrange rounds on a baking sheet.
4.Bake 12 minutes in the preheated oven.
1/2 cup butter
4 ounces blue cheese
1 1/4 cups all-purpose flour
1/8 teaspoon salt
1/3 cup finely chopped walnuts
Directions
1.Mix the butter, blue cheese, flour, and salt in a food processor, and process until smooth. Transfer to a bowl, and stir in the walnuts. Cover, and chill 5 minutes in the refrigerator.
2.Divide dough in half. Form each half into a log shape. Wrap in plastic wrap, and refrigerate 1 hour, until firm.
3.Preheat oven to 350 degrees F (175 degrees C). Slice the dough logs into 1/4 inch rounds, and arrange rounds on a baking sheet.
4.Bake 12 minutes in the preheated oven.
Thursday, September 8, 2011
FLATBREAD CRACKERS
Flatbread Crackers
2 tbsp sesame seeds
2 tbsp poppy seeds
2 tbsp flax seeds
½ cup sunflower seeds
½ cup bran
¼ cup buttermilk
1 cup flour
1 cup whole wheat flour
2 tsp sugar
½ tsp salt
½ tsp soda
½ cup butter or margarine
Bake 400 degrees
Mix all ingredients except butter together, and then cut in butter. I grease a large cookie sheet and put the dough in the middle of it. Use a piece of wax paper or saran wrap, the size or larger than the cookie sheet. Lay it on top of the dough. Use your rolling pin to roll the dough out to fit the cookie sheet. The thinner the crisper about 1/8” thick. Bake 12 minutes or until just turning golden brown. Take out and cut into squares, then return the pan to the oven and let sit there till cool. This crisps them up.
2 tbsp sesame seeds
2 tbsp poppy seeds
2 tbsp flax seeds
½ cup sunflower seeds
½ cup bran
¼ cup buttermilk
1 cup flour
1 cup whole wheat flour
2 tsp sugar
½ tsp salt
½ tsp soda
½ cup butter or margarine
Bake 400 degrees
Mix all ingredients except butter together, and then cut in butter. I grease a large cookie sheet and put the dough in the middle of it. Use a piece of wax paper or saran wrap, the size or larger than the cookie sheet. Lay it on top of the dough. Use your rolling pin to roll the dough out to fit the cookie sheet. The thinner the crisper about 1/8” thick. Bake 12 minutes or until just turning golden brown. Take out and cut into squares, then return the pan to the oven and let sit there till cool. This crisps them up.
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