Sunday, November 16, 2008

Rosemary garlic crackers



I never imagined it was possible to make crackers at home.

I guess I thought crackers were just something that always existed, like God or trees or something.

Well, that all changed when I became inspired by Julie Hasson's wonderful Everyday Dish blog, and I've been making my own crackers ever since. I tend to stick to her recipe, since it's so easy and good, but sometimes I go crazy and toss in some sundried tomatoes, olive pieces or curry powder.

This recipe has especially come in handy since I've been recovering from surgery. I've been sucking down soup like it's air, and of course nothing goes with soup like hearty, aromatic, homemade crackers.

Try them:

Julie's Rosemary Garlic Crackers
1 cup all-purpose flour
1 cup white whole wheat or whole wheat pastry flour
2 tbsp nutritional yeast
1 tsp baking powder
2 tsp dried rosemary
1 tsp granulated garlic
3/4 tsp fine sea salt
1/4 tsp ground pepper, optional (but good!)
1/2 cup water
3 tbsp extra virgin olive oil
Coarse sea salt crystals, optional

1. Preheat oven to 400°F.
2. In a bowl, mix together the flours, nutritional yeast flakes, baking powder, rosemary, garlic, salt and pepper. Add the water and oil, stirring until dough comes together. If dough is too dry to mix, add another tablespoon of water or as needed. Divide dough in half.
3. Roll the dough out very thin. If you have a small little rolling pin, simply roll the dough right out in your pan. Transfer the dough to a Silpat or parchment-lined baking sheet. Score the dough into squares so that it's cut, but not separated into pieces. If desired, sprinkle a little coarse salt over the tops of the crackers and lightly press into dough with the rolling pin. Repeat with second piece of dough.
4. Bake crackers in preheated oven for 15 minutes, or until golden and crackers look crisp. Let crackers cool in pan before removing. They will crisp up as they cool. If crackers are still a little soft, place bake in oven and bake for another five or so minutes until crisp.

Copyright © 2008 Julie Hasson

As Julie says in her blog, once you go homemade you'll never go back.

5 comments:

vegannifer said...

Your crackers look delicious! I bet they taste awesome paired with all the great soups you've been eating!

poetiquejustis said...

Maggie, You are my new vegan guru! Love the recipes.
Thanks.
I am off to pick some rosemary from my garden.
Have you been to the new farmer's market in La Quinta. Small but good and growing.
Patty

Joanna said...

i love your philosophy about crackers. i have to agree with you. i would never think to make my own crackers. they are always just "there." yours look great! they would kick saltine's ass.

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April said...

My children and I tried making crackers today...but ended up making a flat bread...

We will give this recipe a shot. I love garlic and rosemary together. And - since the oil is so little, what do you think the crackers will be like if I leave out the oil or substitute it for apple sauce (which is common in baking recipes).?.

Thanks for the recipe
April
publisher, www.BlendersExpress.com