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I am making a New Year’s Eve feast.  There is so much deliciousness happening that the cooking starts today.

While I’d love to share the menu and promise to show off recipes in January, I’m not sure I want to be that person who holds up dinner to photograph each dish.  That’s just bad hosting.

So you’ll get what you get if I get a chance to photograph it.  But trust that a lot of cooking is be going on around here.

What you do get, as promised, is a recipe for healthy crackers.  They’re excellent alongside soup or with light dips.  Lots of seeds, whole wheat, and flax give them tons of healthy flavor, without all the salt and butter.

Be sure to roll them nice and thin so that they crisp nicely.  The first time I made these I tried to break mine into artful pieces, per the original recipe, but that didn’t work too well.  The second time I cut them into squares before baking, which made much more uniform and nice looking crackers.

Enjoy the last few moments of 2011, and have a fantastic New Year!


2/3 cup whole-wheat flour
2/3 cup all-purpose flour, plus additional for rolling
1/3 cup flax seed
1/3 cup sesame seeds
1 1/2 teaspoons table salt
1 1/2 teaspoons baking powder
3 tablespoons olive oil
3/4 cup water


In a medium bowl whisk together both flours, flax seed, sesame seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.

Preheat the oven to 450 degrees F.  On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet. Bake on the middle rack of the oven for 5-6 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown. Remove from the oven and place on a cooling rack. When cool, break into desired size pieces. Repeat procedure with remaining dough. Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely. Store in an airtight container for up to 2 weeks.

Source:  Slightly adapted from Alton Brown


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