Thursday, November 3, 2011

Today's Dough: Carrot Crackers

The first time I saw a recipe for crackers it was a very minor - yet important - revelation: you can make your own crackers??   Without all of the weird chemically stuff?  I then proceeded to forget all about making crackers until I came across this recipe for carrot-based ones in the current issue of VegNews.  Since swearing off of chips and crackers that contain added oil, we've been sorely missing crunchy things other than veggies to go with our dips and salsas.  These crackers were my first attempt and were a resounding success - they're delicious and addictive - and quite easy to make.  And you can count the number of ingredients on your fingers.

Carrot Crackers
Makes 30-35

1 cup raw sunflower seeds
1 1/2 cups grated carrots
4 tbsp. flaxseed meal
1 tsp. salt
ground black pepper to taste
1 tbsp. minced, fresh ginger
1/2-1 cup water

Preheat oven to 350F.  Line two baking sheets with parchment paper.

In a food processor, grind sunflower seeds to a fine powder.  Add carrots, flaxseed meal, salt, pepper and ginger.  Pulse a few times to combine.  With processor running, add water in a thin stream.  You want a thick mixture that is just moist enough to spread and hold together.  Mine took less than half a cup to reach this consistency.

The dough.
Divide dough in half and spread to 1/4" thick on parchment-lined baking sheets.  With a knife or pizza cutter, score into shapes and bake for 40-60 minutes or until dry and crispy.

(I only had roasted, salted sunflower seeds so I used half the amount of salt called for in the original recipe.  These can be done in a dehydrator to keep them "raw."  I wish I had one, but alas, I do not.  Perhaps one will be under the Christmas tree this year.  The recipes says:  Set dehydrator at 115F and dry for 6 hours, then flip the dough over and dry for another 4 hours.)

3 comments:

  1. You can make your own crackers?? Wow... they look and sound good.

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