Wednesday, February 25, 2009

Recipes | Seedy Crackers

One of the hardest things about cutting out processed foods is snack time. Granola bars and crackers were pretty much always in the cupboard until January. And while it might be healthier to just eat an apple...well sometimes you just want crackers! My favourite crackers are the Seed Celebration crackers from the Shoppers Organics line. So I decided to make something similar.

I started with the Parmesan Cream Crackers recipe from Bitten (you should watch the video where he makes these, it's very amusing). I made these once before using all-purpose flour. This time I used half AP flour and half WW pastry flour. They turned out really well, so next time I will use 100% WW pastry flour.

1 cup Whole Wheat Pastry Flour
1/2 tsp salt
1/4 cup grated parmesan cheese
4 tablespoons butter
1 tsp fennel seeds
1 tsp caraway seeds
1 tsp poppyseeds
1 tsp toasted sesame seeds
1/4 cup (plus maybe a bit more) cream

1) Heat oven to 400. Get a cookie sheet ready and dust it with flour.

2) In food processor pulse flour, salt, cheese and seeds to combine. Add butter and pulse until it's crumbly. Add cream while running the machine at a low speed a bit at a time until it forms a ball.

3) Flour your counter and roll the dough out until it is very thin, 1/2 cm maybe.

4) Transfer to the baking sheet and score the dough into cracker sized rectangles.

5) Bake for about 10 minutes, until it's lightly browned. Let it cool and then snap apart into crakers.

6) Serve at room temperature or store in a sealed container or tin for a few days.

I also made a version with no seeds and Nostrala cheese. Mmmmmmm. We love us some crackers. This is a very quick and easy snack to make, and they keep decently well (as long as you don't eat them all the first day!