Susan Gregory shares another Daniel Fast recipe with us! How about baking some homemade crackers?
Making crackers is quick, easy and fun. They can be made with various seasonings and many different kinds of grain. Try cornmeal with chili powder, rye with caraway or dill seeds, or whole wheat with garlic powder. Experiment! If made from cornmeal, buckwheat or other non-gluten grains, they can safely be eaten by gluten- intolerant individuals. This recipe makes a semi-crisp, dense cracker.
Preheat oven to 400°
1 1⁄4 cups whole wheat flour, divided (rye, buckwheat or cornmeal can be substituted)
1⁄2 teaspoon salt
2 tablespoons canola oil or olive oil; more as needed
4 tablespoons water; add more as needed
1 teaspoon seasoning such as dried herbs, chili powder, garlic powder, onion powder, etc. (optional)
Using a food processor to mix 1 cup of the flour, 1⁄2 teaspoon salt and oil.
Add 3 tablespoons water and mix well. Gradually add more water, mixing after each addition, until mixture forms a compact ball. If it seems too sticky to handle, add more flour.
Sprinkle your work surface (or a baking sheet-sized piece of parchment paper) with some of the remaining flour then press and roll the dough to about 1/8th inch thickness, trying to get it fairly uniform. If the dough is too dry to roll out, return it to the food processor and add a little more water. If necessary to prevent sticking, dust your hands and the rolling pin with a little more flour.
Place the rolled-out dough on a baking sheet dusted with a little flour or cornmeal (if you’ve used parchment paper, transfer dough and paper to baking sheet)
Bake for 10 – 15 minutes, until light brown.
Cool and break into pieces. If making several batches, mix another while the first one bakes. You can re-use the parchment paper several times.
Makes about a pound of crackers
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