It was our birthday about 2 weeks ago and surprisingly there was no birthday cake, nore birthday cupcakes, nor birthday party. Instead I made my boy birthday pancakes and sang ´Happy Birthday´ for him. Oh, and threw tons of baloons at him. So really, nothing special. Instead of having birthday party, we stuffed ourselves with these delicious crackers, topped with goat´s cheese and fresh thyme.
If you were ever looking for a fullproof recipe for crackers, this is it. They are as awesome as you make them (you can choose whatever herbs and flavoring you like), they actually ´crack´ when you bite into them and last crunchy and crispy for about a week (by which time there won´t be any left).
I got inspired by a book my boy bought me (it´s my new obsession to spend hours and hours in a bookshop, reading through cookery books..). It´s written by Hemsley sisters, who show us that cooking and baking is about having fun, experimenting and embracing real food (without using refined flours and sugars). Their book, The Art of Eating Well, is filled with heat, spices and different flavours on every page, with twists on classic recipes and funky pictures which make you hungry every time you look at them. Simply delicious.
You can follow this duo on their website http://www.hemsleyandhemsley.com . So get creative, pamper yourself and enjoy snacking on these amazing crispy crackers.
Ps. If you want to get the most out of your crackers, chew every one of the seeds. So chew them, grind them properly. If not eaten properly, the seeds will pass through your digestion and won´t give you all of the benefits they can.
The seeds are high in fibre, which some people don´t get enough.
They are a great source of omega-3 fatty acids with really nice nutty flavour.
Happy cracking! :)
Carrot and Flaxseed Crackers
100 g flaxseeds (linseeds)
100 g ground almonds
1 medium size carrot (happy carrot), finely grated
pinch of sea salt
pinch of pepper (optional)
herbs and seasonings (fresh or dried herbs like rosemary, thyme, sage; caraway seeds, cumin seeds, fennel seeds)
1 clove of garlic (optional)
Preheat your oven to 200°C.
Grated your carrot into very fine pieces. Put to a bowl together with ground almonds, flaxseeds, salt and herbs/seasonings of your choice. Using your hands, bring all the ingredients together and form a ball. Don´t over mix the dough, otherwise it becomes too wet and sticky-it will be hard to work with.
Roll your dough between two sheets of baking paper, into a very thin layer (about 3 mm thick). Cut the crackers gently into desired shapes (through the baking paper-this way the dough won´t stick to the knife).
Gently remove the top layer of baking paper, and put to crackers to a preheated oven (no need to use baking sheet, place them directly to the oven on a baking paper) for about 10-15 minutes, until brown. You will now need to remove the crackers that are brown and ready (the ones on sides) and bake the rest of them until baked completely. It will take about 5-7 minutes more.
Let cool completely on a wire rack and store in an airtight container in your fridge for up to one week.
Try eating them with your favourite hummus or dip, alongside soups or salads. Or spread some goat´s cheese on top and sprinkle with thyme and sea salt.
Chrumkavé mrkvovo-ľanové krekry
100 g lanovych semiacok
100 g mandlovej mucky
1 stredne velka mrkva (najlepsia taka od farmara), postruhana na jemno
stipka morskej soli
stipka korenia (moze byt, nemusi)
1 lyzica byliniek podla chuti (cerstve alebo susene oregano, tymian, rozmarin, feniklove semiacka, rasca..)
strucik cesnaku (moze byt, nemusi)
Ruru si predhrejeme na 180°C.
V miske si zmiesame vsetky ingrediencie a rukami vymiesame cesto (nemiesame prilis dlho, cesto by mohlo byt az moc mokre).
Vytvarujeme maly bochnicek, ktory si vyvalkame medzi doma papiermi na pecenie na hrubku cca 3 mm.
Cez papier na pecenie si nozikom nakrajame krekry na pozadovanu velkost a tvar. (papier na pecenie pouzivame preto, aby sa nam nozik nelepil na cesto).
Jemne odstranime vrchnu vrstvu papiera na pecenie, krekry vlozime na strednu mriezku do rury (nemusime pouzit ani plech na pecenie) a pecieme cca 12-15 minut, kym nie su krekry na okraji pekne a hnede. Hotove krekry vyberieme a ostatne este nehame dopiect (5-7 minut).
Skladujeme vo vzduchotesnej nadobe v chladnicke.
Dobru chut! :)