Thursday, February 16, 2012

flax seed and cracked pepper crackers {joy the baker}

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

i am here to talk about flax seed
flax seed
crushed and whole
hand turned
hearty & wholesome
a recipe
tucked near the end
of the
equally delightful
joy the baker
you didn't know she has a cookbook
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
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*


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