Thursday, February 16, 2012

flax seed and cracked pepper crackers {joy the baker}


i'm a little obsessed with flax seed
probably
because i am so thankful
it has replaced
wheat germ
and
cod liver oil
in my diet
yes
i grew up on wheat germ 
brewer's yeast
and
cod liver oil
this is another story--not for today

today
i am here to talk about flax seed
flax seed
crushed and whole
hand turned
into
hearty & wholesome
crackers
a recipe
tucked near the end
of the
sunshiny
by
equally delightful
joy the baker
wait
you didn't know she has a cookbook
well
it isn't really technically "out" yet
it will be soon
i am lucky enough
to get a sneak peak
as part of
a cookbook spotlight
YOU
can enter to win one of your own
(click HERE)
  

flax seed and cracked pepper crackers
makes about 4 dozen

1/4 cup golden flaxseed
1/4 cup groun flaxseed meal
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 tsp baking soda
3/4 tsp salt (i used sea-salt)
2 Tbs unsalted butter-cold and cut into cubes
1/2 cup buttermilk

Place a rack in the center of the oven and preheat to 325 degrees F.  Line 2 baking sheets with parchment paper.  Set aside.  In a medium bowl, whisk together flax seed, flax seed meal, flours, baking soda and salt. Add the butter, and using your fingers, quickly work the butter into the dry ingredients. Some of the butter will  resemble oatmeal flakes; others will be the size of small pebbles.  Make a well in the center of the mixture.  Add buttermilk, and use a fork to bring all of the ingredients together.  Make sure that every bit of flour is moistened by the buttermilk.  The dough will be shaggy. Turn the dough out onto a lightly floured work surface and knead together about 10 times to bring the dough together.  Wrap in plastic wrap and refrigerate 10 minutes.
When chilled, cut dough in half.  On a lightly floured work surface, with a lightly floured rolling pin, roll out half of the dough.  Roll just thinner than 1/8" thick.  Use a 1 1/2" round cookie cutter to cut out crackers, or use a pizza cutter to trim the edges and cut the dough into 1 1/2" squares.  Prick each cracker with the tines of a fork and place on baking sheet.  Bake crackers for 15 to 18 minutes, until slightly browned around the edges.  Remove from the oven and allow to cool completely before placing in an airtight container to store.  Crackers will last, in an airtight container, at room temperature, for up to 4 days.

*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*



19 comments:

  1. I love the scalloped edges on your crackers, christy- they look irresistible!

    ReplyDelete
    Replies
    1. thanks heather...i like "cute-crackers" they are nice and hearty...a good vehicle for salty cheese

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  2. Crackertastic Christy! Mine are in the oven right now and the house smells pretty darn good!

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  3. Replies
    1. hi rachel...they are very hearty, and are best thin and crispy.

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  4. Christy - I know we'll try these; we, too, have gotten into flax seed in a big way.

    ReplyDelete
    Replies
    1. lois...if you make them, i suggest making them thin and baking until crispy. i also brushed with a bit of buttermilk and sprinkled extra salt and pepper on top before baking...you could add flax seeds too!

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  5. Pretty! I wish I could have found the flax seed. Though I would have had to make both recipes...no way I was passing up those brownies!

    ReplyDelete
    Replies
    1. what a shame that you couldn't find it...it is really a nice nutty treat! it took all my will not to make the brownies...but after reading everyone's posts that did...i probably will make them....and then hate myself for it :)

      Delete
  6. Your crackers are absolutely perfect, they are so thin and crisp looking. I'm regretting not giving them a try.

    ReplyDelete
    Replies
    1. are you kidding? your brownies look a-mazing! i did go with the thin and crispy option on the crackers....i love a good salty crunch when snacking.

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  7. Those crackers look delicious! I have more of a savory than a sweet tooth and will often choose a few crackers over a cookie. I know, call me crazy, but I couldn't resist these crispy crackers and a slice of cheddar.

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  8. Well done, Christy! I love the scalloped edges!

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  9. Your crackers look great! I haven't made them yet (I made the brownies instead) but really need to give these a try :)

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  10. Your crackers are gorgeous--very professional. You make me wish I had time to make them (I just did the brownies) as they look addicting. ;-)

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  11. Okay, I chose to make the brownies and all, but I can see that I'm missing out with this cracker recipe. I love the scalloped edges on your crackers. Too cute!

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  12. They came out great. I almost made them, but the chocolate won(it always does,lol)..yummy!

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  13. here u r glad to find something to replace cod liver oil and i have been introducing ferment cod liver oil to my fam LOL :) we love flaxseed as well but along with fermented cod liver oil we have switched over to unpasturised goats milk :) yup nourishing traditions is slowly moving into our life and we r loving it :)

    ReplyDelete

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