It's not often, these days, that I snarf down a whole batch of anything. Usually I don't have time, mainly, I'm better about not cooking large quantities of anything snarfable. Because I know myself. But yesterday, I was baking a test batch of crackers for my new cookbook (out on Amazon's Kindle later this month) and couldn't help myself, they were that good. They are gently parmesany, and crispy and nutty. Perfect with cheese, or just by themselves. I also couldn't help myself sharing the recipe as a preview of the cookbook. They. Are. That. Good.
Makes 30 2 to 2 ½ inch square crackers
¾ cup Ground flaxseed meal
½ cup White bean flour
½ cup Ground almond meal
¼ to ½ cup Shredded good Parmesan cheese (optional)
2 tablespoons Olive oil
¾ teaspoons Garlic powder
1 teaspoon Dried rosemary, crushed or roughly ground
½ teaspoon Salt
2 ½ teaspoon Sesame seeds
½ cup Water
Preheat oven to 400 degrees Fahrenheit.
Mix all ingredients together in a medium bowl. You can blend with a fork, or use a stand mixer. Don’t overmix.
Line a cookie sheet with parchment paper. Drop ball of dough onto lined sheet and top with another piece of parchment. Using a rolling pin, roll the dough out between the sheets of paper to a thin, even layer, about 2 millimetres (1/10th of an inch) thick.
Peel top paper off the dough. Bake cracker sheet in oven for approximately 12 to 15 minutes, until the edges become golden, but not too dark. Slide paper off the baking sheet onto the counter. Immediately cut into squares, as the cracker dough will crisp up very fast.
Looking forward to seeing the cookbook!
Posted by: Norah | September 08, 2011 at 06:18 AM