Three Grain Crackers

Three Grain Crackers

• 1 1/2 cups flour (gluten-free blend or quinoa, millet, amaranth, etc.)
• 1 cup oats, blended into flour
• 1 1/2 cups fine cornmeal
• 1/2 tsp salt
• 1/3 cup walnuts
• 1/3 cup ground sesame seeds
• 1 1/2 cups water for cracker consistency
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Place nuts and water in blender and mix until smooth and creamy. Place remaining ingredients into a bowl and form a well in the center. Pour the nut and water mixture into the well.

Roll dough onto a prepared cookie sheet. It should be thin. Prick with the tines of a fork.

Bake at 350 degrees F. for 10 minutes. Watch carefully so they don't overbrown!

For a non-gluten free version, use whole wheat or unbleached white flour.

Flax Seed Crackers

I just made these and they are too good not to share! A tasty way to get your fiber. 

2 cups flax seeds, ground
1 tsp. salt
1/2 cup nutritional yeast
1/2 cup water (hot water makes rolling very easy)
1/2 cup chopped walnuts

Mix until well blended. Divide dough in half. Roll each half on a baking stone. Score into diamonds or squares. Bake at 400 degrees for 15 -18 minutes.

*I use a pizza cutter to score (cut) into crackers. No need to separate them on the baking stone.

*Alter flavorings as desired: 1 Tbsp. garlic powder; or stevia for sweetening; or 1 tsp. of your favorite dried herb.

*Golden flax seeds seems to tolerate longer baking times than regular brown ones. If you like crispy crackers, bake longer, but keep track of them as they bake.

A non-grain cracker that is a friendly gluten-free option to a traditional cracker.

Wheat Sticks & Memories

Foods can be connected to memories. And certain foods become a part of a family heritage. Sometimes we carry on these traditional foods or recipes when we leave the our childhood and teen years to start our own home. Even if we develop our own traditional family recipes, the old ones always elicit a warm response. Today I've been looking through the recipe book I created when I was barely 20. In it are many of the traditional recipes of my early years. Here's one that my mother, or my sister, or I would enjoy making on a Friday afternoon. It's easy, nutty, and a nice alternative for bread with soup, salad, or breakfast.

Mom's Wheat Sticks

1 1/4 cups whole wheat flour
3 Tbsp. brown sugar
3 1/3 Tbsp. vegetable shortening*
1/2 cup nuts, chopped OR unsweetened macaroon coconut
5 Tbsp. milk
1/2 tsp. salt

Combine all ingredients, using only enough milk to make a stiff dough. Knead thoroughly. Then, roll out to a uniform thickness of 1/4 inch. Cut into strips of 1 x 3 inches. Bake on a cookie sheet or baking stone at 300 degrees F. for 35 - 40 minutes.

Makes 20 - 25 wheat sticks.

For variety, add cinnamon or cardamon. Or leave out the coconut and add dried herbs, garlic powder, or onion powder instead. Adding tomato juice instead of milk will give a "cheesy" flavor.

*Olive oil can be substituted for vegetable shortening. I always use this alternative.

This is a delicious cracker to enjoy with tea!

Linking today to Rose Chintz Cottage. Thanks, Sandi!