Monday, May 23, 2011

Blue Corn Crackers



I don't buy crackers very often as they always seem to have ingredients I prefer not to eat like hydrogenated oils or non-organic corn or soy ingredients that are most likely genetically engineered. Crackers are easy to make though -- pretty similar to making pie crust. I have many recipes in both Simply Natural Baby Food and The Vegetarian Mother's Cookbook, but here's a new one I came up with recently. My daughter's friend liked it spread with freshly made peanut butter and sprinkled with sea salt.

Blue Corn Crackers
Crispy, flavorful, perfect with soup or as a snack. If you don't have blue corn meal, the regular yellow variety works just fine.

3/4 cup blue corn meal
1 cup whole wheat flour
1/2 teaspoon sea salt
1/3 cup oil
1 tablespoon agave
3 – 4 tablespoons water, as needed

Preheat oven to 350 degrees F. Large a medium cookie sheet with parchment paper. Mix cornmeal, whole wheat flour, and sea salt in large mixing bowl with fork. Add oil and agave and mix with fork until it begins to hold together. Add water 1 tablespoon at a time and mix with hands until mixture holds together.

Press dough into parchment lined cookie sheet. Roll out dough to 1/8 inch thickness. Score into squares with knife or pizza cutter. Bake 15 minutes, or until edges are golden. Cool 10 minutes before serving or remove to rack to cool completely.

Makes about 2 dozen crackers

2 comments:

Susan said...

I agree that homemade crackers are easy and yummy -- my son and I have made the graham crackers from your Vegetarian Mother's Cookbook a number of times. I look forward to trying these as well.

Cathe Olson said...

Great -- would love to hear how you like them.