Sunday, February 24, 2013

The Perfect Cracker

A few years ago, I went in the pursuit of the perfect cracker - one that was just a bit sweet and could be eaten with a sweet accompaniment but at the same time were not too sweet so they could also be eaten with cheese.  After many, many recipes (some that I ended up feeding to the chickens because they were not even good enough for us to eat), I found a recipe for Norwegian flat bread, that with a few tweaks of my own, ended up being exactly what I had been looking for. 

This cracker has now become our family favorite cracker.  I make a quadruple batch each time I make these because they keep so well (4 weeks at least when stored in an air tight container).

Here is what you need for ingredients:
1 cup oatmeal (quick or old fashioned)
1/2 teaspoon baking soda
1/4 cup yogurt
3/4 cup real butter milk
1/4 cup melted coconut oil
2 Tablespoons SUNCANAT
1 1/2 teaspoons salt
3/4 cup whole wheat pastry flour
3/4 cup whole wheat hard flour
(You can equally substitute the yogurt and buttermilk amounts above with 1/2 cup milk plus 1/2 cup real buttermilk/yogurt instead)

Mix all of the ingredients together, cover and let sit for at least 1 hour (I usually leave it sit on the counter for the day to let the grains get a bit sour).

Roll out the dough, 1/2 of a batch at a time, on a sheet of parchment.

Cut into cracker size with a pizza cutter, and bake in a 350 degree Fahrenheit oven for about 20 minutes or until just browned.


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