Tuesday, May 7, 2013
HOMEMADE SALTINES CRACKERS (2 recipes) ~ for Type Os
HOMEMADE SALTINE CRACKERS #1
Recipes Makes: 24 Servings
Cooking Time: 30 Minutes
Calories: 139 ~ Carbs: 17 Grams ~ Fat: 7 Grams ~ Protein: 3 Grams
4 cups spelt flour
1 teaspoon baking powder
3/4 cup shortening
1 1/3 cups almond milk
1 Mix flour, baking powder and shortening; add milk and blend well.
2 Form a ball of dough and cut into four pieces.
3 Roll dough out very thin.
4 Cut with a cookie cutter or the top of a glass (wet the glass first).
5 Place on cookie sheet. Prick with a fork 4-5 times and sprinkle with salt &/or sesame seeds.
6 Bake at 375 degrees 8 to 10 minutes or until golden (watch crackers carefully so they don't burn).
Adapted from recipe at: http://www.myfridgefood.com/viewrecipe.aspx?recipe=1205
HOMEMADE SALTINE CRACKERS #2
Makes about 60 2”x2” crackers but may vary based on how thinly rolled and size cut
1 cup spelt flour
2 Tablespoons unsalted butter, melted
¼ cup water
½ teaspoon kosher salt
water for brushing
kosher or sea salt for sprinkling
In the a food processor, pulse the flour and salt to combine.
Add the melted butter and process until a coarse meal – less than a minute.
Add the water and process until a dough is formed – about 1-2 minutes. It may not come together and look sort of crumbly.
Turn out on the work surface and knead until it forms a moist dough. Let rest 30-60 minutes to allow the gluten to relax.
Preheat oven to 400°F and line two sheet pans with parchment paper.
Divide the dough into quarters and roll thin. You have two ways to do this, I much prefer the pasta machine method but you can do it by hand.
By hand – lightly flour the work surface and the top of the dough and using a heavy rolling pin, roll as thinly as possible
With a pasta machine – Roll ¼ of dough through twice on settings 1-6 then once on setting 7. You’ll have a long very thin sheet. Cut in half if it’s too long to handle easily.
Cut into squares – I like about 2"x2" – brush lightly with water, sprinkle with salt.
Bake 400°F for 8-10 minutes until lightly golden. Keep and eye on them as they brown quickly and rotate the pans halfway through baking.
These will crisp up as they sit out of the oven and will keep, tightly wrapped, for a few days. Though if you live in a humid climate they may soften. If so, re-crisp in a 350°F oven for a few minutes.
Adapted from recipe found at: http://stresscake.wordpress.com/2010/04/28/something-easy-and-unlikely-homemade-saltines/