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From: Bryanna (NewVeggies.vegsource.com)
Subject:         Re: Bryanna can you...
Date: May 30, 2010 at 2:19 pm PST

In Reply to: Bryanna can you... posted by kev on May 29, 2010 at 10:17 am:

No problem, Kev! Here are my cracker recipes:


BRYANNA'S FLAXSEED AND SESAME THINS (crackers)
makes about 98/ 1 and 1/2” square crackers
(can be soy-free and wheat-free)

This recipe is very easy, inexpensive, and
versatile, and now I make crackers regularly. This
recipe makes about the equivilant of a box of
crackers, for a fraction of the cost, greater taste
and nutrition, and much less fat.

DRY MIX:
1 and 1/2 c. wholewheat pastry flour or dark rye
flour (or try spelt or kamut flours, or use Gluten-
Free High-Fiber Flour Mix, below)
(if you like, use 1 c. of either flour, plus
1/2 c. oat bran)
1/2 c. ground flaxseed
1 T. roasted sesame oil or extra-virgin olive oil
1/2 tsp. salt
1/2 tsp. baking powder
OPTIONAL: 1 T. onion soup mix or 1 T. dried onion
flakes
1 T. dried herbs
1/2 tsp. caraway seed

1/4 c. toasted hulled sesame seeds
1/2 c. non-dairy milk (plus more for brushing tops)
kosher or coarse salt, if desired, to sprinkle on
top

Preheat oven to 325 degrees F.

Mix the Dry Mix in a food processor. Add the sesame
seeds and whirl for a minute. With the motor
running, pour the non-dairy milk in through the
top. When the mixture forms a ball on top of the
blade, remove. Chill at least 10 minutes, or
several hours, well-wrapped in plastic.

Cut the dough into quarters. Roll each piece
between two sheets of floured waxed paper, flouring
as needed. To 1/16th” thick.

Another way to do this is with a pasta rolling
machine, either manual or electric, to the #4
thickness. Run the dough through the widest
setting a few times until the dough is easy to
handle, just as you would with pasta dough, before
you start to gradually tighten the settings.

Cut the dough into squares (or whatever shapes you
like). I like small crackers, about 1 and 1/2”
square, and this recipe makes about 98 of those
size.

Place the crackers, not touching, on ungreased
cookie sheets.. Brush with non-dairy milk and, if
you like, sprinkle lightly with coarse salt. Bake
for 5 minutes, then shift the pans around from right
to left and turn the ends that were facing to the
back of the oven to the front, for more even baking
(a convection oven will help with this), then bake 5
more minutes, or until golden (NOT brown) and crisp.
If you do two racks at a time, it’s best to switch
the pans around from top to bottom halfway through.
Cool on racks. They crisp up even more as they
cool. Store airtight when absolutely cool.


BRYANNA'S WHOLE WHEAT AND OAT BRAN POUR-AND-BAKE
CRACKERS
(can be soy-free) makes about 7 and 1/2 dozen

The “pour-and-bake” method utilizes a thin batter
than can be poured out onto cookie sheets into a
thin film, so no rolling-out is necessary!

3 c. wholewheat flour
1/2 c. oat bran
1/4 c. soy or chickpea flour
1 T. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 T. oil
1 and 1/3 c. water

Preheat the oven to 350 degrees F. If possible, use
an oven thermometer—a hot oven will burn the
crackers.

Mix all the ingredients in the blender until smooth.
Grease 2-4/ 10x15” (rimmed) cookie sheets or jelly
roll pans. Place 2/3 c. of batter in each pan and
tilt until the whole bottom of the pan is coated
with batter, evenly. It will be a very thin
coating.

Bake about 5 minutes, or til crackers are firm to
the touch. At this point, if you want a topping,
brush the sheet with nondairy milk and sprinkle with
your selected topping of choice. (See below.) Then
cut each sheet lengthwise into 3 or 4 equal strips
and crosswise again in 6 equal strips, using a very
sharp knife or pizza cutter. Try not to tear the
still-soft crackers. Bake 10-20 minutes more, until
the crackers are golden and crisp. If the oven heat
is uneven (a common thing), carckers in some areas
of the pan, particularly along the sides, will brown
faster. Remove these crackers and continue baking
the rest.

Cool the crackers on racks. Wash, dry and grease
the pans again and continue baking until all the
crackers are baked. Store cooled crackers airtight.

NOTE: INSTEAD OF BAKING YOU CAN DEHYDRATE THESE in
a home food dehydrator. They will be lighter-
colored but very crisp. Bake them until they are
pale aand not yet crisp, but cooked enough to cut
and handle, about 10 minutes TOTAL cooking time.
Remove them from the oven at this point, cut and lay
them out on your dehydrator trays. Dry the crackers
until very crisp. Cool and store airtight.

BRYANNA'S WHEAT-FREE POUR-AND-BAKE CORN CRACKERS
makes about 8 dozen
(soy-free and wheat-free)

Follow the instructions for Whole Wheat and Oat Bran
crackers, above.

1 and 3/4 c. water
1 and 1/4 c. stoneground cornmeal (as finely ground
as possible)
1/2 c. raw cashews
1 and 1/2 T. sesame seeds
1 and 1/2 tsp. salt
2 T. nutritional yeast
1/2 tsp. onion powder
1/4 tsp. garlic granules


BRYANNA'S CORN AND OAT BRAN POUR-AND-BAKE CRACKERS
makes about 6 dozen
(wheat-free and soy-free)

Follow the instructions for Whole Wheat and Oat Bran
Crackers, above.

1 and 1/2 c. water
1 and 1/4 c. stoneground cornmeal (finely-ground)
1/2 c. oat bran
1/4 c. raw cashews
2 T. sesame seeds
1 tsp. salt


**********************************

This gluten-free flour mix I devised for a friend
can in muffins, pancakes and simple cakes and quick
breads. They all worked well! The only problem I
find is that the flour, even though it's made from
mostly wholegrains, tastes bland to me-- blander
than even white flour. I compensated a bit with a
little more salt and a tiny bit more sugar, and
adding lemon rind and nutmeg to the muffins, etc..


BRYANNA'S GLUTEN-FREE HIGH-FIBER FLOUR MIX
Makes about 13 c.

7 and 1/2 c. brown rice flour (I ground it from
short grain brown rice)
2 and 1/2 c. potato starch
1 and 1/4 c. tapioca flour
1 c. ground flax seed
1 c. chickpea flour (or soy flour)
4 and 1/2 T. xanthan or guar gum

Mix well and store in a moisture-proof container in
in the freezer. Use cup-for-cup instead of regular
flour.

NOTE: Because non-gluten flours lack the structure
that gluten provides, xanthan gum or guar gum
(available in health food stores) is often added to
gluten-free baked goods. This mixture contains
enough xanthan or guar gum for cakes, cookies,
pancakes, and quick breads. For gluten-free yeast
batter breads, you may have to add up to 1 tsp. more
gum per cup of gluten-free flour.

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