It’s been too long since my last post. Little Wyatt, or as
we like to call him “Lil W”, definitely keeps us busy. We are on duty 24 hours
a day. Sometimes eating leftovers over the kitchen sink is a treat, especially
when tasty crackers aid in the scooping of 5 day old chili.
Here is my first attempt
at making from-scratch crackers…not bad! In fact they are gone, and just made
them…30 minutes ago. They are wonderful with a glass of Argentinean wine.
By the way, I am totally obsessed with ginger and rosemary,
so I had to throw some in these crackers. Sous chef Julia and I made the most
incredible scones for the Market District December Newsletter. I will definitely
be making these again. Lookout for it during the holidays; I will post it then.
These savory crackers are pretty amazing I must say; what
could be better than fiber from the flaxseeds and protein from the hempseed,
not to mention omega-3 fatty acids from both. Also, this recipe can easily be made gluten
free. Use almond flour, or Gluten free all purpose baking mix instead of the
flour.
Hempseed Crackers with Ginger and Rosemary
½ cup shelled hempseeds
1/3 cup flaxseed meal
1/3 cup whole wheat pastry flour
½ tsp sea salt
1 Tbsp. finely chopped rosemary
1-2 tsp. finely chopped ginger
3 egg whites
1. Preheat oven to 350F. Combine everything in a medium bowl
and mix until dough forms. Place on a nonstick cooking mat and roll to 1/8 inch
thick. I used a sheet or parchment paper coated with cooking spray to set over
top of dough before rolling.
2. Cut into 8-10 squares or wedges. Bake for 25 minutes or until
crisp and edges have browned.
3. Remove from oven and cool completely.
