Skip to main content

Seeded Garbanzo Crackers

I've made bread. I've made pretzels. But I have never made crackers. I remedied that last night so Jake and I could have some cheese, crackers, and wine after the boys went to bed. Though it is so easy to drop a box of crackers into your shopping basket, making crackers is almost as simple.

I started with this recipe, via npr.org, from Peter Reinhart's Artisan Breads Every Day. Then I made a few changes to match what I had in my cupboard. Also, I chose not to use a cookie cutter or slice the cracker; instead I rolled it flat and baked it as one large cracker that we then broke into organic shapes and smeared with brie. Delicious!

2 C garbanzo flour
1 C white whole wheat flour
1/4 cup ground flaxseeds
1/4 C black sesame seeds
2 T olive oil
1 T fennel seeds
2 T honey
3/4 C water, room temperature
freshly ground pink Himalaya salt and flower pepper

Combine all the ingredients in a mixing bowl. Use a large, sturdy wooden spoon and stir for 1 or 2 minutes. The dough should quickly form a firm ball and shouldn't be sticky. Stir in flour or water as needed to adjust the texture.

Transfer the dough to a lightly floured work surface and knead for about 30 seconds to be sure all of the ingredients are evenly distributed and that the dough holds together. It should be slightly tacky but not sticky.

Preheat the oven to 300°F and line a baking stone with parchment paper. Roll the dough between two pieces of parchment paper until it is about 1/8-1/16" thick. Mine were on the thicker side. Sprinkle the surface with whatever garnishes you like. I simply used more salt and pepper.

Cool for at least 15 minutes before serving. Once thoroughly cooled, the crackers can be stored in an airtight container at room temperature for about 8 days, or in a ziplock bag in the freezer indefinitely.

Comments

  1. Amazing! I will try and make a gluten free version this week! Thanks for sharing and keep up the amazingness in the kitchen. xoxo

    ReplyDelete
  2. @Shiho, thanks! Let me know how the GF version works.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P