Post by farmschooler on Mar 14, 2007 13:43:37 GMT -5
NT Coconut Crackers (paraphrased)
2.5 c fresh ground flour (most any whole grain will do)
1 c kefir (or yogurt or buttermilk)
1 tsp sea salt
1.5 tsp baking powder
.5 c melted coconut oil
extra flour to roll it out on ( used brown rice flour)
Mix flour with souring agent (kefir, buttermilk or yogurt) and leave it in a warm place 12-24 hrs
Preheat oven to 200. Then place soaked flour, salt, baking powder and 1/4 c of coconut oil in a food processor and process until well blended. Roll it out to about 1/16" on a pastry cloth dusted w/ flour (rice flour worked nicely, I milled my own). Cut into 2" squares with a knife and place on an oiled cookie sheet. Brush the rolled out crackers w/ the remaining 1/4 c of coconut oil and "bake" in preheated oven (again just 200 degrees) until completely dry. (I did not oil them the 2nd time cuz I have no oil brush at the moment. Store airtight in the fridge.
==============================================
My Own Reviews and Suggestions
GARLIC & HERB VARIATION: I made this recipe (below) last night/this morning. I added 1/4 tsp 90,000HU cayenne and generous sprinklings of garlic powder & basil (1/2 tsp each???) as planned. I used hard red wheat flour and rolled them out on brown rice flour, both milled just before making this. They are VERY coarse and grainy but they are YUMMY!
OATS & HONEY VARIATION: I made it the next day adding 1/2 c honey and about 2 cups of rolled oats. It expanded the recipe nicely and made a wonderful slightly sweet cracker that is AWESOME w/ homemade cream cheese.
This recipe is NOT INTENDED to be made with pasteurized/homogenized (HP) milk products. You really do need the sour tang to make them taste "right" and the HP stuff just doesnt taste the same.
The recipe should be set to soak of a morning (say Monday) and then baked 24-36 hours later (at night) so they would be usable for lunch the next day.
I have to warn you...baking these creates a wonderful garlic & herb aroma in your kitchen that will attract ravenous husbands and children. You have to hide them or they will be eaten as they come out of the oven.
I think they look like a wheat "mistake" UNLESS you take a fork and put the traditional little holes in the dough before you bake it - lol.
I also dont have a food processor...but it really wasnt needed. I just mixed it with my hands. Between kneading in the garlic and the coconut oil I smell wonderful - lol.
I also fried a few in my cast iron skillet rather than baking them. I liked the baked ones better, but that may not be a fair statement since the fried ones were thicker and I liked the thinner cracker. You really can get them to turn out ALOT like "Wheat Thins" if you use the original recipe and roll them out THIN.
This recipe will make approx 65-70 crackers (10 for each of MY family), so I will probably make a double batch once a week.
Now MY question is, did I really make NT crackers or have I made my own recipe???
Tomorrow I think I will try using Red Palm Oil for half of the oil. Palm Fruit Oil (Elaeis guineensis)
Method of extraction: Cold Pressed/Unrefined
"Virgin Palm Fruit Oil is pressed from the ripened fruit of the palm tree Elaeis guineensis. It is a rich source of Vitamin E oil and antioxidants, and is stable against heat and oxidation. Palm Fruit Oil is commonly used in food products as a healthier alternative when compared with other higher saturated oils. You can read about it at: www.mountainroseherbs.com/learn/oilprofile/palm_fruit_oil.php "
2.5 c fresh ground flour (most any whole grain will do)
1 c kefir (or yogurt or buttermilk)
1 tsp sea salt
1.5 tsp baking powder
.5 c melted coconut oil
extra flour to roll it out on ( used brown rice flour)
Mix flour with souring agent (kefir, buttermilk or yogurt) and leave it in a warm place 12-24 hrs
Preheat oven to 200. Then place soaked flour, salt, baking powder and 1/4 c of coconut oil in a food processor and process until well blended. Roll it out to about 1/16" on a pastry cloth dusted w/ flour (rice flour worked nicely, I milled my own). Cut into 2" squares with a knife and place on an oiled cookie sheet. Brush the rolled out crackers w/ the remaining 1/4 c of coconut oil and "bake" in preheated oven (again just 200 degrees) until completely dry. (I did not oil them the 2nd time cuz I have no oil brush at the moment. Store airtight in the fridge.
==============================================
My Own Reviews and Suggestions
GARLIC & HERB VARIATION: I made this recipe (below) last night/this morning. I added 1/4 tsp 90,000HU cayenne and generous sprinklings of garlic powder & basil (1/2 tsp each???) as planned. I used hard red wheat flour and rolled them out on brown rice flour, both milled just before making this. They are VERY coarse and grainy but they are YUMMY!
OATS & HONEY VARIATION: I made it the next day adding 1/2 c honey and about 2 cups of rolled oats. It expanded the recipe nicely and made a wonderful slightly sweet cracker that is AWESOME w/ homemade cream cheese.
This recipe is NOT INTENDED to be made with pasteurized/homogenized (HP) milk products. You really do need the sour tang to make them taste "right" and the HP stuff just doesnt taste the same.
The recipe should be set to soak of a morning (say Monday) and then baked 24-36 hours later (at night) so they would be usable for lunch the next day.
I have to warn you...baking these creates a wonderful garlic & herb aroma in your kitchen that will attract ravenous husbands and children. You have to hide them or they will be eaten as they come out of the oven.
I think they look like a wheat "mistake" UNLESS you take a fork and put the traditional little holes in the dough before you bake it - lol.
I also dont have a food processor...but it really wasnt needed. I just mixed it with my hands. Between kneading in the garlic and the coconut oil I smell wonderful - lol.
I also fried a few in my cast iron skillet rather than baking them. I liked the baked ones better, but that may not be a fair statement since the fried ones were thicker and I liked the thinner cracker. You really can get them to turn out ALOT like "Wheat Thins" if you use the original recipe and roll them out THIN.
This recipe will make approx 65-70 crackers (10 for each of MY family), so I will probably make a double batch once a week.
Now MY question is, did I really make NT crackers or have I made my own recipe???
Tomorrow I think I will try using Red Palm Oil for half of the oil. Palm Fruit Oil (Elaeis guineensis)
Method of extraction: Cold Pressed/Unrefined
"Virgin Palm Fruit Oil is pressed from the ripened fruit of the palm tree Elaeis guineensis. It is a rich source of Vitamin E oil and antioxidants, and is stable against heat and oxidation. Palm Fruit Oil is commonly used in food products as a healthier alternative when compared with other higher saturated oils. You can read about it at: www.mountainroseherbs.com/learn/oilprofile/palm_fruit_oil.php "