Saturday, November 1, 2008

Homemade Whole Wheat Crackers and More

I made homemade whole wheat crackers today :). It was surprisingly easy! And they taste good! The only thing that I will do differently next time is make sure to roll it thinner.

Here's the recipe. I found it online (articles.latimes.com- found through google), but I changed it to make it a bit healthier, and to make it better :).

Thin Wheat Crackers

3/4 teaspoon sea salt
1 1/2 cups whole wheat flour, plus extra as needed
1/2 cup milk (can use rice, soy, or butter milk as well as just plain old milk)
2 tablespoons honey (you can also use sugar)
1/3 cup olive oil
Coarse sea salt for garnish

1) In a mixing bowl, mix the salt and flour. In a separate bowl, combine the milk, honey, and oil. Pour this into the flour mixture and stir with a large spoon until the dough forms a ball and all the flour is absorbed. The dough will be very soft.
2) Knead the dough for a few minutes on a well floured surface, adding more flour as needed until the dough forms a smooth ball and feels soft and supple, not sticky.
3) Divide the dough into three pieces and form each into a ball. Set two of the dough balls aside and roll out the third. Dust the counter with flour and also the top of the dough, pressing it with your hand to flatten it. Use a rolling pin to work the dough to a think oval, less than 1/8 inch thick.
4) Lightly coat with olive oil and sprinkle sea salt on top. Cut with cookie cutters (small ones), with a knife, or with a pizza cutter. Place on pan (covered with wax or parchment paper) very close together (they won't rise or spread out). Repeat with the other two balls.
5) With your oven heated to just under 300, cook for 24 minutes, rotating them every 8 minutes.
6) When they are finished, they will be lightly browned and stiff. Allow them to cool and crisp before removing them from the pan.
Before cooking them: (they are leaf and acorn shapes!):
After cooking them:


Here's a pic of my pumpkin bread:

And, I made peanut butter granola bars: (not necessarily the healthiest thing because of the light corn syrup, but yummy and easy to make!)

2 comments:

Lisa Clark said...

Hey Courtney, Savannah picked out a 50# pumpkin at the pumpkin farm this year! We got almost 2 gallons after it was all baked and pureed, but we have yet to make anything from it. Guess who'll be bringing the pumpkin pie for Thanksgiving this year? And pumpkin bread, pumpkin muffins, pumpkin smoothies . . . .

Can you send me your recipe for peanut butter granola bars? I've been looking for a good one and I wonder if you could substitute maple syrup or honey for the corn syrup.

Felicia said...

Thanks for giving me your blog address! I will add you to my blog roll!

Thanks for the great recipes. I love new recipes. Check out my All Things Granola blog for a granola bar recipe without the corn syrup!