Saturday, October 3, 2015

Sourdough, flax, seeded crackers


I made these crackers over the summer and I'm only getting around to posting them now. We were going on a road trip with some friends and they have a nice car. They only allow food in their car if it is "clean food" that won't have crumbs or spill. As great as cookies or coffee cake would be for our road trip, I knew I had to make something else. I opted for browned butter rice crispy treats (you don't need a recipe for that) and these Sourdough flax seed crackers I found on the blog "The Gingered Whisk" These "Everything" crackers remind me of an everything bagel. There's just the right amount of savory onion flavor. You can eat these by themselves or they would be great with smoked salmon and cream cheese for a delicious appetizer (I didn't do that before, but that just gave me a fabulous idea).

Ingredients
  • 1 cup whole wheat flour
  • 1/2 cup cornmeal
  • 1/2 cup ground flax seeds
  • 1/2 tsp salt
  • 2/3 cup sourdough starter (fed or unfed is fine)
  • 1/3 cup water
  • 1/4 cup olive oil
ingredient for toppings
  • 1 Tbsp poppy seeds
  • 1 Tbsp chia seeds
  • 1 Tbsp sesame seeds
  • 2 tsp dried onion flakes
  • 2 tsp granulated garlic
  • 2 tsp kosher salt
Directions
  1. Mix together all ingredients for toppings and set aside.
  2. In a separate bowl, mix together flour, cornmeal, flax seed and salt. Add starter, water and olive oil and mix until you form a stiff dough. Knead a few rotations until you achieve a soft dough. Divide into two disks and wrap.
  3. Sprinkle 1 Tbsp of topping on your work surface and roll one disk on top of seeds until thin. Lift dough, sprinkle another Tbsp and roll dough til 1/8 inch thick. Cut into squares with a pizza cutter and place on a baking pan with a silpat mat. Bake about 10 minutes at 400 for until lightly browned but not burnt. They should be firm when removed from the oven but they will crisp as they cool.
  4. Repeat with the other disk. Let cool completely before storing in airtight container.

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