Homemade Crackers
I have officially moved back into my parents house after…
- Graduating with my bachelors degree in Mechanical Engineering
- Attending multiple graduation dinner parties
- Moving out of my apartment
- Transforming my room at my parents house into a make-shift U-Haul storage center for the summer
- Attending a wedding shower (as the Maid of Honor) for my best friend
- Hanging out with my family
- Watching Forks Over Knives (a pro-vegan movie I suggest watching if you’re a foodie), and
- Catching up with high school friends
Now that things have temporarily settled down, I have time to devote to the blog. For the past few days I have been watching YouTube videos on all the techie aspects of self-hosting, blogging, etc. It has been slightly daunting, but I am currently waiting on the confirmation e-mail to start self-hosting. Bare with me as I start to make changes to the site.
Rather than eagerly clicking refresh on my email inbox, I decided that making a healthy snack would be a more productive use of my time.
Garlic & Onion Flaxseed Crackers
These crunchy vegan crackers are jam-packed with flavor from the garlic, onion and parsley. Serve with hummus or pesto and store in an airtight container for up to a week (if they last that long!).
Inspired by Wholeliving.com
Yield: ~5 dozen
1/4 cup whole golden flaxseed
1/4 cup ground golden flaxseed (~2 tablespoons whole)
3/4 cup all-purpose flour, plus more for dusting
3/4 cup whole-wheat flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt, plus more for seasoning
2 tablespoons vegetable oil, plus more for brushing
1 1/2 tablespoons finely grated onion (or minced)
2 cloves of garlic, minced
2 tablespoon finely chopped fresh flat-leaf parsley
1/2 cup unsweetened soy milk
Freshly ground pepper
- Preheat oven to 325 degrees with racks in upper and lower thirds. Put whole and ground flaxseed, flour, baking powder, salt, and oil in the electric mixer bowl with the paddle attachment. Mix on medium speed until mixture resembles coarse meal, about 2 minutes. Stir in onion, garlic and parsley. With mixer on low-speed, pour in milk. Mix until dough just comes together. I added another tablespoon of milk because the dough was a little dry.
- Divide the dough in half. Roll out each piece on a lightly floured cookie sheets to a 9-inch square (1/8 inch thick). Cut each square with a cookie cutter, pizza cutter or a knife into about 30 crackers (each 1 1/2 inches square).
- Brush with oil, and season with salt and pepper.
- Bake until slightly firm, about 20 minutes. Switch positions of sheets; flip crackers. Bake until light brown and firm, 18 to 20 minutes more. Transfer to wire racks to cool.
One luxury of being back at my parents house is the kitchen appliances…
KitchenAid mixer, you are my hero.
Add the flava’…
Pour the milk in slowly…
Roll and cut…
Brush with oil and season.
Bake and enjoy…
Clean up before the parents get home – done.
Press refresh on email a dozen more times – done.
Try not to get frustrated with technology – pending.
Are there any bloggers with advice for moving from WordPress.com to WordPress.org and self-hosting? What was the most frustrating thing you dealt with?
Related Posts
Tags
Share This
I’ve definitely been wanting to make my own homemade crackers – I bet these taste way better than store bought
Definitely did. My sister and I ate the whole batch in 3 days!