I was recently inspired by Liz's post about making crackers over at Eight Acres and decided to try the Nourishing Traditions recipe she talks about.
Every couple of months I attempt to make some form of healthy soaked crackers, in the hope Lily will prefer them over store-bought ones. Well I still haven't succeeded on that front, but I have found a recipe I think is delicious.
Of course I couldn't leave the recipe alone, and had to put my own twists on it. The rolled oats in my version add a lovely sweetness to this cracker, which makes them the perfect accompaniment for cheese and my neighbour's homemade quince paste.
- 1.5c whole wheat or spelt flour
- 1c rolled oats
- 2T sesame seeds
- 1c plain yoghurt, buttermilk or milk kefir (or 1c water with 1T white/apple cider vinegar added)
- Splash hot water
- 1t sea salt
- 1.5t baking powder
- 8T butter, melted
1. Mix flour, oats and sesame seeds with yoghurt and a splash of hot water and leave in a warm place for 12 to 24 hours. (This soaking period breaks down the phytic acid in the oats, flour and seeds so you can digest their nutrients.)
2. Preheat oven to 150°C / 300°F.
3. Place soaked mixture, salt, baking powder and 4T of the butter in a food processor and process until well blended.
4. Divide mixture into three and roll the first third out between two pieces of waxed baking paper on a baking tray - to a thickness of about 1/2 - 1mm.
5. Bake in oven for 5 minutes, then remove and peel off the top layer of baking paper.
6. Baste cracker dough with some of the leftover melted butter and cut into cracker shapes.
7. Return mixture to the oven for another 10-15 minutes, checking often to remove any cooked crackers from the outside.
8. Repeat steps 5-7 with the other two portions of cracker dough.
9. Allow to cool and then store in an airtight container until ready to eat.
Linked to Monday Mania at The Healthy Home Economist.