Back in Alaska, at last, again. I just returned from a very brief and spontaneous jaunt down to Utah for my dear friend Alexis’s birthday.
And that’s my excuse for the lateness of this post.
And while I may always be running late, I have not run out of excuses just yet. Bear with my lame puns, it’s been that kind of day.
Here it is though, the long-awaited (probably mostly by me) recipe for seed, nut, and whatever-the-heck-you-want-to-put-in-them crackers. Welcome to the easiest recipe ever. If you can even call it a recipe. I’ve noticed that since I don’t really like recipes, I tend to create them the way I use them–loosely, with lots of room for creativity.
Ain’t nobody going to tell me what to do. Also, do you like my new knife? I do.
So in the spirit of not telling people what to do, I’ll just say that this, and probably every single other recipe I create, is not a recipe, but only a general guideline. Do what you feel. Be your own person. Follow your heart. Need some ideas? I’ve got you:
- Super seedy crackers, like, real seedy, (no bigger, sweeter nuts like almonds), nix the sugar and add a bunch of thyme and rosemary. Don’t get too crazy with the rosemary though, or they’ll taste soapy. But now I’m done telling you how to live your life.
- Bready crackers, just don’t put as many seeds and nuts, so it has a smoother, normaler? texture. Also these would be easier to cut if you don’t have a great serrated blade.
- Curry crackers, go crazy. Turmeric, chickpea four, garam masala, flaked coconut. Top with chutney. Would that be gross? Maybe. But maybe not.
Another cool thing about crackers? They look nice, which means they make good gifts. And they’re crazy customize-able, so you can easily adapt them for your lactose intolerant, vegan, gluten-free, paleo friends. Also my dog likes them, so there’s that.
Hopefully I’ll be a little faster about getting the next post up, because I’m excited about it. But we’ll see. Lateness is basically in my DNA.
wedding food pt. ii: Seed, nut, and fruit crackers
1/2 c. flax seed meal
1/2 c. gluten-free, whole-wheat, or all-purpose flour
1 t. baking soda
1/2 t. salt
1/2 t. cream of tartar
1 T. raw sugar
1/4 c. honey or agave nectar
1/4 c. molasses
3/4 c. coconut, almond, or dairy milk
About 4-5 cups nuts, seeds, and dried fruit. I used:
1/4 c. chia seeds
1/4 c. flax seeds
1/2 c. sunflower seeds
1/2 c. pumpkin seeds
1 c. almonds
1 c. pecans
1/2 c. dried cherries
1/2 c. golden raisins
Preheat oven to 350. Lightly grease 4 mini loaf pans. Mix all ingredients into a medium-sized bowl and pour batter evenly into mini loaf pans. Batter will not rise greatly (especially if you use lots of fillings) when baked, so if you want taller crackers, don’t use all of the pans and increase the amount of batter in each.
Bake loaves for 20-25 minutes, or when a toothpick comes out clean.
Let cool for about 15 minutes, and then pop the loaves in the freezer for about 3-5 hours. I found that four hours was the optimal amount of frozen-ness to make slicing easy, but all freezers are different.
Preaheat oven to 315. Remove loaves from the freezer and slice thinly, placing each slice close (but not touching) on a baking sheet. If the loaves are too hard to slice, let them rest ten minutes before trying again, if the loaf seems to be buckling under the knife, pop it back in the freezer for a few minutes. I found I had to rotate loaves in and out of the freezer to keep them hard enough to slice.
Bake the slices for fifteen minutes on each side (check after ten minutes on the second side and remove the very thin ones so they don’t burn), until lightly browned. Crackers will crisp up more as they cool.
Enjoy with cheeses, jams, meats or whatever you fancy. Let the compliments flow in, and don’t feel bad about it. After all, you could have just bought some Wheat Thins.