Homemade Graham Crackers

Sat, 26 Mar 2011 17:12:34 -0600

I know, I know. Maybe a little over the top.

But I have been wanting to try making these for a long time and I thought it would be fun to try with whole wheat flour.

Then I got really crazy and decided to put a combination of different flours in to make them even more healthy. They do have a lot of sugar in them and I thought about changing that out for something else but opted not to since I was already messing with the flour and had never made them before. Next time I will maybe give it a go.

Anyway, after experimenting with the flour, I realized that it would very easy to make these gluten and/or dairy free.

To make them gluten free just use a different flour, like brown rice for the whole wheat and then either xanthan gum or guar gum for the gluten flour.

To make the dairy free you could trade out the milk for almond or coconut milk and of course margarine would work in place of the butter

These turned out extremely tasty and my kids are loving them and so am I! I did use molasses for the honey because I was out of honey (that’s why they are so dark) and I love molasses so I figured that would be a good substitution... it was!

(Makes 10 4 x 4.5-inch graham crackers or 48 2-inch squares)
Ingredients
2 1/2 cups plus 2 tablespoons (375 grams) unbleached all-purpose flour (you could do a combo of all-purpose and store bought whole wheat if you want)
OR
1 3/4 cups freshly ground whole wheat flour
1/2 cup quinoa flour
1/4 cup millet flour
2 tablespoons almond flour
 1 cup (176 grams) dark brown sugar, lightly packed 1 teaspoon (6 grams) baking soda 3/4 teaspoon kosher or coarse sea salt (4 grams) 7 tablespoons (3 1/2 ounces or 100 grams) unsalted butter, cut into 1-inch cubes and frozen 1/3 cup (114 grams) mild-flavored honey, such as clover 5 tablespoons (77 grams) milk, full-fat is best 2 tablespoons (27 grams) pure vanilla extract
Topping (optional) 3 tablespoons (43 grams) granulated sugar 1 teaspoon (5 grams) ground cinnamon
Preparation Instructions
To make the dough, combine the flour(s), sugar, baking soda and salt in a food processor and pulse a couple times to combine. Add the butter and pulse until the dough is crumbly.
In a separate small bowl, combine the honey (or molasses), milk and vanilla. Pour the milk mixture into the food processor and pulse until the dough comes together and comes away from the sides.
Shape the dough into a 1” thick square and wrap in plastic wrap. Refrigerate at least 2 hours and up to 24 hours.
Once chilled, remove from fridge and cut in half. Put one half back in the fridge. The dough will be an odd combination of sticky and crumbly, but if you handle it carefully it’s really not a difficult dough to work with, just make sure you flour as needed. So take the dough and on a evenly and liberally floured surface, roll the dough out into a rectangle about 1/8” thick. Then cut out in the traditional graham cracker shape (about 4” squares). To cut I used a fluted rotary cutter, but if you don’t have one of those a pizza cutter or a knife would work.
Place the cut out crackers on a baking sheet lined with parchment or a baking mat. Repeat with remaining dough.
Once all the dough is rolled out and cut, put the baking sheets in the fridge for more chilling. They will need about another 45 minutes, until they are cold and firm.
While they are chilling make the topping by just combining the sugar and cinnamon.
Once chilled, preheat the oven to 350º and remove the trays from the oven. Prick rows of little holes in each cracker - I used a shish-kabob skewer which worked great and then sprinkle with the topping.
Bake the crackers for about 15 minutes, rotating the trays periodically to prevent burning.
When they are done they will be slightly firm to the touch. Remove from the oven and allow to cool on the tray about 10 minutes and then eat!

http://smittenkitchen.com/2009/05/graham-crackers/

Salsa Fresca

Mon, 31 Jan 2011 14:32:18 -0700

This is an amazing salsa recipe and I find it a bit difficult to find one I like. Not that there is a lot of variation usually, between recipes but I guess one little change here or there makes all the difference in the world and the addition of oregano to this is one I love.

Ingredients
1 cup seeded, diced tomatoes
1/4 cup minced onion
2 tablespoons small-dice green pepper
1 tablespoon minced jalepeno
1 tablespoon extra virgin olive oil
1 garlic clove
2 teaspoons chopped cilantro
1/2 teaspoon chopped oregano
1 tablespoon lime juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preparation Instructions
Combine all ingredients, toss to coat. Refrigerate at least 30 minutes before serving.

Thanks to the Culinary Institute’s Breakfast and Brunches cookbook

Greek Yogurt Parfait

Mon, 13 Dec 2010 13:44:06 -0700

I was wandering around trying to figure out what to eat for lunch that should, strategically, be eaten since we are leaving town in a couple days and I saw my half eaten tub of greek yogurt. I love greek yogurt, it is so thick and creamy. Usually I buy plain and then drizzle honey all over it but I was hungry and wanted something more...carb-ie. So this is what I came up with.

Ingredients
plain or vanilla greek yogurt
low-sugar strawberry preserves
granola
toasted, sliced almonds

Preparation Instructions
If you have a toaster oven, that is the best for toasting small quantities of nuts, if not the regular oven will work fine. If using the toaster oven, pop a handful of sliced almonds in there, turn it to bake and bake them for about 7-8 minutes. If using the oven heat to 350º and once hot, pop you nuts in there and also toast about 7-8 minutes, until aromatic and slightly brown. Or you can just not toast them, it’s up to you. This little snack is very flexible.
While the nuts are toasting, find a small cup or bowl and spoon a little yogurt into it, maybe 2-3 tablespoons. Next a heaping spoon-full of the preserves and then a small handful of granola. Repeat steps until glass is full and then sprinkle the almonds on the top and eat!

Of course you can use whatever yogurt you want with whatever jam you want and you could even use actual berries or pecans or walnuts. I mean really, the possibilities are quite vast.

Enjoy!

Oh, coconut.....

Salted Caramel Popcorn

Sun, 28 Nov 2010 14:20:17 -0700

This was a super yummy treat I whipped up to eat while watching some Christmas specials on TV with the family. It was the perfect ratio of caramel to popcorn. The problem with sharing it here is that I didn’t measure anything, I just started dumping ingredients in so I will my best for ya....

Ingredients (remember this is rough, I’ll explain as we go along)
6 handfulls of unpopped popcorn
1 cup sugar (this is for sure, I actually measured this part)
3/4-1 cup water
about 1/2 cup heavy cream
1 tablespoon butter
1 teaspoon kosher salt

Preparation Instructions
Put the sugar in a medium saucepan, add about 1/2 cup water, place over medium heat and stir, adding more water just a little at a time until the sugar is dissolved. Only add enough water to dissolve the sugar, no more! Once the sugar is dissolved, bring to a boil and stop stirring. You will let it boil until it comes to a rich golden brown color. This happens quickly once the color starts changing so don’t leave the stove or you may burn it. While you are waiting for it turn golden though you can pop the corn.
Using whatever popcorn popper you have (I have a Whirly-Pop which I LOVE) pop the corn.
About the time that is done, the caramel should be turning color. Once it is nice and dark but not burnt, remove from heat, add the cream and butter, it will bubble vigorously so be very careful, stir until well mixed. Turn the heat back on to medium-low and stir until everything is dissolved, add the salt.
Place a sheet of tin foil on the counter and pour the popcorn onto it, spreading it all over. Drizzle the caramel mixture all over and then toss to coat. Serve warm in a large bowl!

A Couple Healthy Snacks

Mon, 25 Oct 2010 07:55:08 -0600

Protein Balls

Sun, 24 Oct 2010 17:35:22 -0600

Baked Pumpkin Seeds

Sun, 24 Oct 2010 16:20:37 -0600