Search & Social

Let my videos help you become a wildly good cook!

Recipes

Fifty Weeks of Green cookbookFunny beach read with loads of summer recipes. Spoof of "Fifty Shades" sizzles in a delectably PG way.

buy @ Amazon local

100 recipes, 4 seasonal menus, 20-minute starter plan, tips, more!

buyAmazon IndieBound

Recipe Index
#SNAPcut acorn squash adzuki beans Afghan all-purpose flour almond flour amaranth Anna Thomas anti-shingles recipe apple cores apple peels apple sauce apple-cider vinegar apples aquafaba arganine Asian asparagus avocado baba ganoush bake @ 350 bake @ 400 bake @ 450 balsamic vinegar balsamic vinegar reduction banana bread banana pancakes bananas barely cooked tomato sauce barley basketball bay leaf bbok choy bean broth beartrack farm beet sauerkraut beet tops beets bell peppers besan flour beverages black beans blackberries black-eyed peas blackstrap molasses blog tour blueberries bok choy braise bread bread machine breakfast broiled brown bagging buckwheat burgers butternut squash cabbage cacao cake cacao powder cake callaloo candied orange peels candy cantaloupe caramelize onions carrot cake carrot tops carrots cashew cream cashew sauce cashews casseroles cast-iron skillet recipes Catherine Watson cauliflower ccompany celery chard chemotaxis chia seeds chicken soup chickpea broth chickpea flour chickpea flour crackers chickpeas chili chilled soup chinese recipes chipotle Chiradelli chocolate chips chocolate chocolate aquafaba frosting chocolate cake chocolate peanut cake cholesterol-free Christmas cinnamon cinnamon cashew cream cinnamon crackers cinnamon rolls cloves cocoa cocoa powder coconut coconut dream coconut drink coconut milk coconut oil coffee coffee cake cold soup cold-brewed coffee colds cole slaw collards comfort food company convection cook ahead cooked apples cookies Cooking Green corn bread corn on the cob cornbread coughs crackers cranberries cranberry sauce cream substitute crepes crock pot crockpot Cuban black beans cucumbers curry powder daikon dairy free dairy-free DAK bread machine dandelion greens daylilies daylily dessert dessert bar dip DIY Donvier dried basil dried beans Easter easy edible flowers egg-free eggplant emergency preparedness fall family sized tea bags fat-free fennel fig first course flaxseed Flying Dragon food presentation food safety free freezer French fresh tomato sauce frosting frozen cashew cream frozen desserts fruit fruit sauce funny gajar halwa garbanzo bean crackers garbanzo bean flour garlic ggreen onions ginger gingerbread glaze gluten free gluten-free glycemic index grab-and-go lunches graham cracckers gravy greek dressing green beans green gumbo green onions greens grilled grilled cabbage grilling gumbo gumbo z'herbes hardy citrus healthy heart-healty hemp seed hen of the woods mushrooms high protein homemade homemade rice milk homemade truffles honey h'ors dourves hot vinegar hummus Hundred-Foot Journey IACP ice pops iced coffee improv Indian jalapeƱo jalapeno peppers jalepeno jicama Jif peanut butter John Griffith kabocha squash kadu kale Kate Heyhoe Kathy Hester Kitchen Riff kiwis kohlrabi Larry's Beans lasagna leeks left-over pasta lemon lemons lentils lime low fat low salt low sugar low-fat lunch lysine Madhur Jaffrey maiitake main-course salad make your own make-ahead making solar cookers mandarin orange spice tea maple syrup meal in a jar meals in jars meatless meringues Mexican Michigan State microwaved miso molasses momentum Momofuku mother Mothers' Day muffins mushroom mushrooms mustard greens NC State new year's day nice cream no fat no garlic no knead no onions nooch noodles nutmeg nutritional yeast nylons oatmeal oilve oil okra olive oil one pot meals one-pot cooking onion onions oranges organic packaging paint parsley parsnips pasta pea shoots pea tips peach peaches peanut butter peanut oil peanuts pecans Persian pesto pickles pie pinto beans pizza pizza alternative plant-powered plant-strong popsicles potatoes potluck power jars probiotic pudding pumpkin quick quinoa radish pods radishes rainbow chard raisins raspberry raw raw cashews recipe recipe rescue recipes red lentils red onion red zinger tea refrigerator pickles reuse rhubarb rice rice cooker rice pudding roasted chickpeas roasted garbanzos roasting rocket pops romaine lettuce root vegetables rotini russian salad salad dressing salsa sandhills farm sandwich cookies sandwiches Santa Cruz Organic peanut butter sauce shisito peppers sliders sloppy joes slow slow cooker small bites smoothie snacks socca solar cooking something for nothing sorbet sorghum syrup soup sourdough spa cuisine spartans spice cake spinach spread spring spring onions stand mixer starters steamed Steve Jobs stew stir fry stir-fry stockings strata strawberries strawberry sauce strawberry shortcake summer summer squash sun tea SunDrop candy super-food Super-Wok sweet potato sweet sixteen swiss chard tahini tea tea cakes Thanksgiving Thanksgiving recipes The Vegan Slow Cooker thrifty toaster oven tomato tomato sauce tomatoes Tovolo trail mix travel recipes truffles turmeric turnips Two Chicks Farm udon noodles unfrosted cake vegan vegan grilled side dishes vegan holiday recipes Vegan Slow Cooker for Two or Just You vegetable soup vegetarian Vegetarian Epicure video vinegar vvegetable soup walnuts watermelon Welbilt bread machine what to do with bitter dishes wheat berries wheat germ whipped cream white whole wheat flour whole grain whole wheat whole wheat berries winter winter squash wolfpack wwhite whole wheat flour yeast yogurt substitute zest zlaw Zojirushi bread machine zucchini
Follow me on Twitter

« Jimaca Stars with Fennel and Ginger-Carrot Puree | Main | Asparagus Socca »
Wednesday
Mar282012

Homemade Garlic Chia Crackers

Make these delicious, whole-grain crackers in minutes, using ingredients as local and organic as you can.

Active time: 9 minutes (or 11 for holiday variation). Total time: 20 minutes. Serves 8.

Holiday snowflake chia seed crackers made with olive oil. Vegan.

Ingredients

1 clove garlic
2 tablespoons olive oil
1 cup white whole wheat flour (such as King Arthur Flour’s organic)
2 teaspoons chia seeds (optional)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup water, plus a little more
coarse salt for sprinkling

Method

  1. Heat oven to 400ºF, with a bread stone or a heavy cookie sheet, rim side down,  on the bottom rack.
  2. Mince garlic, then heat garlic and oil in  a small, microwave safe container in the microwave on high until oil boils and garlic is fragrant, about 40 seconds.
  3. Put flour, chia seeds if using, baking powder, and salt into a food processor fitted with a stainless-steel blade. Pulse once or twice to mix, then add garlic-infused oil. Pulse five or six times until mixture resembles coarse sand.
  4. With the motor running, pour water into the food processor. If flour mixture doesn’t come together in a ball within a few seconds, dribble in more water until it does.

    roll out whole wheat vegan chia seed crackers on parchment paper then score with a pizza wheel and poke with a fork

  5. Put dough on floured parchment paper. Sprinkle top of dough lightly with flour so it doesn’t stick, then cover with another sheet of parchment. Roll out dough using a rolling pin or a flat-sided tall bottle (a clean wine bottle will do) until it is about the size of a cookie sheet. Peel off the top sheet of parchment.
  6. Skip to the next step if you want big slabs of artisan crackers to break into sections after they are baked. For classic crackers, score dough using a pizza wheel or knife to make break points. Poke each cracker segment all the way through with a fork to keep bubbles from forming during baking.

    Easy holiday snowflake crackers. No dairy or eggs.

    For holiday or crafty crackers, lightly press cookie cutters into the dough, leaving a pattern but not cutting through. Score dough so breaks occur where you want them, perhaps with some small shapes centered and some larger shapes shared by several crackers. I used snowflake cookie cutters above as well as my pasta wheel to cut ribbons. This is vastly easier than cutting shapes out and trimming away excess dough.
  7. Sprinkle with coarse salt, then use your hand to press it in lightly so it sticks. Put dough and bottom parchment sheet on a pizza peel or rimless cookie sheet. Slide dough and parchment onto bread stone and bake for 11 minutes, until crackers are tan all over with slightly browner edges and crisp. Cool crackers on a wire rack, then break into pieces.

    whole wheat chia seed crackers using organic ingredients including white whole wheat flour, chia seeds, and garlic

  8. Serve within a few hours if possible or keep for up to four days in an air-tight container at room temperature.

Variations

  • Basic cracker. Use neutral oil (corn, canola, or grape seed) and omit chia seeds and garlic.
  • Sesame cracker. Use neutral oil and sesame seeds.
  • Chipotle crackers. Use neutral oil and add 1/2 teaspoon chipotle.

Reader Comments (2)

I made these last night to go with big salads for dinner. They were very easy to make and a nice treat. I used sesame seeds instead of chia since that's what I had. I think next time, I might press the sesame seeds on top instead of putting in the food processor. The food processor pulverized them and I like that little satisfying crunch from the whole seeds.

Mar 29, 2012 | Registered Commentersgwebb

Sounds great, sgwebb! The chia seeds are harder, so they remain intact. Yum, sesame! ... Linda

Mar 31, 2012 | Registered CommenterLinda Watson
Please join before posting - it's easy and free!
To help keep conversations on the forum civil, only registered members can comment or start new threads. Joining the community is easy and free.