Sunday, March 27, 2011

Favourite whole-grain seed crackers

We do a lot of baking around here, always testing out new recipes for our B&B, custom baking for local requests (vegan gluten-free), and just generally dreaming about ways we could operate a wholefoods bakery someday.  Here is our favourite seed cracker - it can be made with nuts, or nut-free - gluten or wheat-free - with additions like herbs, sundried tomatoes, hemp seeds, etc.   This is a great activity to do with kids, as they will love using cookie cutters to cut the crackers into shapes!

Wholegrain Nutty Crackers
2 cups whole spelt flour
1 cup pumpkin seeds, ground into a fine flour
1/2 cup seeds - sesame, flax, poppy, hemp seeds
herbs - rosemary, basil, dill, caraway, etc (optional)
or sundried tomatoes chopped into tiny pieces (optional)
1 tsp sea salt
1/2 cup oil
1/2 cup water

Combine all ingredients in large bowl and mix well.  Knead dough into 3-4 balls, roll out with rolling pin on lightly floured table.  Cut into shapes or rectangles making sure dough is evenly rolled, quite thin.  Bake on unoiled cookie sheets in preheated oven, at 350 F for about 15 min.  Cool before serving or storing in glass jars.  Makes several dozen crackers, depending on size they are cut.

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