Spring Greetings from the hills!
Have you ever heard of eating lamb's quarters?
See these gorgeous cabbage plants? Do you notice any of the usual holes from cabbage moth larvae?
It's working. I can't remember the source of that wonderful tip, but I'm grateful for it.
Our youngest made them and told of their wonders, and that got me rolling with the idea. You just mix up the dough. Roll it out in the pan you want to bake them in and score with (ahem) a dressmaker's tracing wheel then bake.
I used a combination of flax meal and unbleached flour for this batch..
But my favorite recipe is tastier and great for snacks. They're delicious. (See recipe below.) And if by chance you forget and leave the salt out of a batch just eat them with small slices of feta cheese. The saltiness of the cheese will balance the lack of it in the crackers. Don't ask how I found that out. o.O
Homemade Fennel Seed Crackers
- 1 cup freshly milled wheat flour
- 1/2 cup flax meal
- 1/2 cup unbleached all-purpose flour
- 1/2 t salt
- 1 t baking powder
- 2 Tablespoons fennel seeds
- 2/3 cup water
- 1/3 cup olive oil
- In a medium bowl combine the flours, flax meal, salt, fennel seeds and baking powder. Mix to combine the dry ingredients. Add the olive oil and the water, and mix until a ball of dough has been formed. Do not knead the dough; just mix until the ingredients are well distributed.
Divide the dough in half or thirds depending on how thick you want the crackers to be. With a pizza dough roller roll out the dough directly on two or three ungreased cookie sheets. At this point you should cut the dough with a knife or pizza wheel to the size you want the crackers to be. I used a dressmaker's tracing wheel because I like to score the dough instead of cutting it completely. Bake at 350° for 10-12 minutes until barely browned. Cool on a rack then store in a container with a tight-fitting lid to retain crispy freshness.
Hope y'all are having a great, productive spring!