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Sunday, May 18, 2014

More Crackers.... Karrot Krackers

This may be my Cracker version 10.0 or 11.0, have lost track of how many attempts I've made to get a nice cracker, but this is my best effort yet.... Karrot Krackers (yes, with a K...just kause....).

It's been rainy and stormy and a bit dreary here in Ohio, even if temps are no longer sub-zero.  I think we are still craving sun...really REALLY craving sun.  Yesterday's chill made me think I could squeeze one more pot of my favorite soup out of this season.

And, when I think of soup, I bemoan the fact that there aren't any really good (and affordable) vegan low-no fat cracker options.

So I tried again to concoct one, just from scratch.

Karrot Krackers:

1/4 - 1/2 C sunflower seed milk
1/2 - 3/4 C whole wheat flour
1/4 - 1/2 C cornmeal
2 T ground golden flaxseed
1/4 C nutritional yeast
1/4 C shredded carrots
1/4 t celtic salt
1/2 T safflower oil*


Mix dry ingredients and then shred the carrots into the mix (I used my microplane so they were more minced than shredded).  Soak raw sunflower seeds in water in the Vitamix and blend up for seed milk.  Add milk in slowly to mix a consistency somewhere in between bread dough and cookie dough.  I had to adjust between dry ingredients and then more wet to get this to a nice pliable consistency....not too dry and not too sticky.

(*Normally I cook nearly 100% without oil, but decided to add just a bit to this recipe.  I don't think it really made much of a difference though).

Roll out dough very thin on pizza stone with floured rolling pin.  (I ended up with a bit of extra dough and flattened with my hand and baked on a cookie sheet. It came out fine).

Bake at 375 until edges are browned (mine took about 20-25 mins).  I thought the dough still felt a bit spongy in the middle so turned the oven off and left the crackers in the oven until it cooled.  I think this really helped to give a nicer crunchy texture to the crackers.  I didn't score the dough with a cutter so ended up breaking them into chunks by hand, which worked out fine.




This cracker tastes a little bit like a wheat thin, something I was going for, but is more bland.  I would definitely add more salt and maybe a spice or just up the carrot content to get a little bit more sweetness.  Red pepper flakes and some chili spice would make a nice companion for chili soup or even salads.





This cracker is sturdy enough to stand up to a layer of peanut butter on top or could be used as a dipper for hummus.


Sue, still searching for the perfect Kracker and waiting for sun, in Ohio


Barn cats with the right idea on this rainy dreary day



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