Snapshots of life and crafts on our little homestead

Posts tagged ‘crackers’

Cranberry hazelnut rainforest crackers

4898A25B-E41E-448D-A467-32AB0557DE90Between other cooking and canning projects I restocked the pantry with some speciality crackers. These cranberry hazelnut rainforest crackers are full of protein and fiber and have some rich flavor in every bite. I like to make these crackers when I have to be in the kitchen because they take two days to complete from start to finish. Not that they are difficult to make, but there is a fair amount of wait time between the mixing of the batter and the actual production of the cracker. 

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Generally a batter is made, poured into mini bread pans then baked. The cool beard is then placed in the refrigerator over night so that it easer to slice. The next day the bread is sliced very thinly and placed on dehydrator trays. The slices are then dehydrated on the jerky setting  until Crisp (in my dehydrator this takes about 4 hours).

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These crispy, slightly sweet treats are wonderful served with almost any type of soft cheese. The recipe that I use can be found on the Wives with Knives blog. This recipe will makes a little over six dozen crackers.

One of the things that I like to to do is package the finished crackers into appetizer size packages and store them in the pantry so they can be brought out when unexpected guest arrive or for that special family meal. If you would rather have small batches of crackers on hand, then just freeze the baked breads and defrost and prepare the crackers on an as needed basis.

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If you try the recipe noted above I strongly suggest that you use a dehydrator instead of the oven to dry the crisps. This will reduce the time needed to watch an oven, address any uneven thickness in the slices, and do away with any possibly of the sugars in the crisps burning. 

Baking Crackers for a Visitor

Tomorrow one of the faculty form the University that I use to work at is coming over to visit and walk the gardens around the house, so I thought that I would bake some gluten-free crackers to serve with cheese and an apple cake as part of the food offering for his visit. The apple cake recipe was posted this past winter and the cracker recipes are listed below.

crackers

Flax and Hemp Seed Crackers

Ingredients

  • ½ cup almond flour
  • ½ cup  ground flax meal
  • 2 tbsp shelled hemp seeds
  • 1 tbsp coconut flour
  • ¼ tsp fine sea salt (plus more to sprinkle on top)
  • 2 Tablespoons melted coconut oil
  • 1 large egg white

Instructions

  1. Preheat oven to 300° degrees.
  2. Mix almond meal, flax meal, shelled hemp seed, coconut flour and fine sea salt in a large bowl. Pour melted coconut oil and large white egg over the dry ingredients and mix well to combine with a fork until dough comes together in a ball (you may need to use your hands).
  3. Roll the crackers out very thinly between two sheets of parchment paper. Use a sharp knife or pizza cutter to cut into small squares and sprinkle with a pinch of additional sea salt.
  4. Bake for 30 minutes, or until completely dry and crisp.
  5. Cool on cooling rack and store in airtight container for up to 2 weeks.

Rosemary Crackers

rosemaryIngredients

  • 1 3/4 cup almond flour
  • 1/2 teaspoon fine sea salt
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tbsp olive oil
  • 1 large egg

Instructions

  1. Preheat oven to 350° degrees.
  2. Mix flour, sea salt, and rosemary in a medium bowl.
  3. In a small bowl whisk together olive oil and egg.
  4. Stir wet ingredients into flour mixture until thoroughly combined.
  5. Roll the crackers out 1/8 inch thickness between two sheets of parchment paper.
  6. Use a sharp knife or pizza cutter to cut into small squares.
  7. Bake for 12-15 minutes, or until lightly golden.
  8. Cool on baking sheet for 30 minutes, then serve or store in airtight container for up to 2 weeks.
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