Crackers!
Crackers are my obession right now. Honestly! I make crackers at least 2-3 times a week now. It all started innocently enough when I was in the grocery store satisfying a craving for fresh vegetables. I was all done with my purchases, and ready to go, when I glanced at what the person behind me was buying. My eyes fell upon a package of Margaret’s Artisinal Flatbread. I had an immediate craving for it — it made no sense, but I had to buy some too.
So I got the Chive and Garlic, and opened it and…it was okay. A little stale, and didn’t have the crispness that I had a hankering for. Not to mention that the package was $4.99!!!! I didn’t get the craving satisfied, and I was *not* about to pay another five bucks for something that I am sure I could make myself. So I did a little research on the web to see what I could find on flatbreads and crackers.
Here’s what I found: “flatbread” still seems to mean a flat yeasted bread. “Cracker” seems to mean a thin, crisp “quick” bread. I found a couple of recipes that I thought would make what I wanted, and I gave it a go.
My first try was the Spelt Rosemary Crackers. Daaaaaaannnnngggg! These are *good*. Really. Once you eat these, you will not ever want to buy crackers again.
Spelt Rosemary Crackers
2 cups spelt flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1-2 T. ground flax seeds/flax seed meal
1/2 t. crushed rosemary (dried or fresh is fine)
1/4 cup olive oil
1/2 cup water (add in 2 T. quantities until dough sticks together)
- Mix dry ingredients.
- Add olive oil and mix until mixture resembles corn meal.
- Add in 2 T. quantities until dough sticks together.
- Cover in plastic and let sit in refridgerator for 20 minutes.
- Divide dough into 8 pieces and roll out thin. Place on cookie sheet, sprinkle lightly with coarse sea salt and bake in oven at 325 degrees for about 10 minutes. Turn the crackers over and bake another 5 until golden.
- Makes 8 crackers/flatbreads.
Kamut Crackers and Buckwheat Crackers
Okay, so I cheated on these. I had these Arrowhead Mill Pancake Mixes lying around, and I really wanted (for some reason) to try buckwheat crackers. So I used the Buckwheat Pancake Mix, because I didn’t have any buckwheat flour.
Let me tell you that I simply cannot live without these buckwheat sesame crackers that I have made from this mix right now. If I don’t have them every single day I will surely perish and wither away into nothing. Well, it might not be that bad, but these for me are like coffee is for other people. Seriously.
2 cups Arrowhead Mills either Buckwheat Pancake Mix or Kamut Pancake Mix
2 T. sesame seeds
1/4 t. baking powder
4 T. olive oil
~8 T. water (add in 2 T. until dough sticks together)
Same directions as above.
Enjoy the crackers! Let me know how they turn out.
