So, lately, I haven’t posted a ton of awesome recipes up here (except, of course, last week’s sneak peek to Healthy Pregnancy Super Foods!. That’s because if I come up with a truly awesome recipe, it’s probably because I’m recipe testing for one of my ebooks. But this recipe doesn’t fit in any of them and it’s just a fun recipe anyway. My first thought upon tasting these was Mmm! so I thought I’d share them with you.
- 3/4 c. sprouted flour
- 1/4 c. unbleached white flour (you could probably use all sprouted
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt, plus more for the tops
- 1/2 tsp. parsley
- 1/4 tsp. cayenne pepper
- 1/4 c. melted butter
- 1/2 c. shredded cheddar cheese
- 3 tbsp. milk
Mix together all the dry ingredients in a medium bowl. Pour in the melted butter and cheese and stir until the mixture is like coarse crumbs. Then, add the milk 1 tbsp. at a time, stirring until the mixture forms a ball (you may need slightly less or more. Put the dough on a floured board and roll it out, OR use a silicone baking mat and pat it very thinly, about 1/8″ thick. I could not get mine to roll out, it just fell apart in sheets. But patting it out worked fine. Then, sprinkle the tops with sea salt, and use a pizza cutter to cut the crackers into squares. You must do this before baking, because they get too crispy after. Bake at 35O for about 2O min, until golden brown around the edges. Allow to cool for about a half hour, then break apart and store in an airtight container. This makes about one large pan, or maybe 6O 1″ crackers.