June 8, 2011

Seeded Crackers

1/3 C sunflower seeds
1/3 C sesame seeds
2 T Flax seed
2 T Chia Seed
1 3/4 C Whole Wheat Flour
1/2 t sea salt
1/3 C water
2 T honey or x agave
2 T canola Oil

In a food processor, grind the seeds into flour using the pulse so you don't turn it into seed butter.
 
Add the remaining ingredients to the food processor.  Mix until dough comes together and forms a ball.  Add extra flour or water as needed.

Divide dough into two balls.  Place 1 ball in the center of a parchment liner.  Place another parchment liner on top of the dough and roll out dough between the two sheets with a rolling pin. (The thinner you roll the dough, the crunchier the crackers will be) Remove top parchment liner, and cut into small squares using a pizza cutter. Repeat with next dough ball.

Spray with oil and sprinkle with coarsely ground seeds.  Place in the oven at 370 degrees and bake for 10 minutes or until the crackers begin to  turn a rich brown on both the top and bottom.  Let the crackers cool on the pan before serving. Tastes similar to wheat thins!  YUM!

~Shar's Kitchen Center

Whole Wheat Tortillas

5 C whole wheat flour
1 t salt
1/2 C Shortening
1 1/2 to 2 C hot water

In large bowl, combine flour and salt. Cut in vegetable shortening with pastery cutter or two knifes.  Place dough on floured surface and knead until it is pliable. (Can use a Kitchen aide or Bosh with dough hook attachment) Break off golf ball size pieces and roll each out between two peices of parchment paper.  They should be about 1/8 inch thick.

Cook on high in a large cast iron skillet or on a grill.  As you cook the tortillas, bubbles will form.  Cook until the bubbles are browned, turn and brown the other side, pushing down any large bubbles that form.

Make 18 delicious whole wheat tortillas!  Store in a sealed container in the fridge.

~ Wheat Cookin' Make Easy by Pam Crockett