Cathy's Kitchen Prescription LLC
Whole Grain Flatbread Crackers
Prep time 90 minutes
Baking time 25-30 minutes
Makes two 30-40 rectangular crackers
Most crackers are made with flours, shortening, leavening, salt, and sugar. These have none of those. They rely on whole grains for their nutty taste, and delightful chewy crispness, and their significant nutritional punch. A tasty high-fiber, nutrient-rich alternative to bread, enjoy these flatbreads with soups, salads, canapes, and with plant-based cheeses.
3 cups whole grains (hulled barley, forbidden or brown rice, rye berries, teff, buckwheat) from 1
cup dry whole grains
Sprigs of fresh sage or rosemary
2 Tablespoons golden flaxseed, freshly ground
2 Tablespoons chia seeds, freshly ground
¼ cup nutritional yeast
5-7 big grinds of black pepper
2 teaspoons date paste from ½ cup pitted dates
2 teaspoons onion granules or powder
2 teaspoons garlic granules or powder
2 teaspoons shiro (white) miso •
• Miso is a good salt alternative that helps to lower blood pressure (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5313421/#:~:text=Miso%2C%20which%20is%20made%20from,%2C%20including%20salt%2Dsensitive%20hypertension).
Directions Preheat oven to 400°F/205°C 30 minutes prior to baking
To create date paste, place in a heatproof bowl and just cover with boiling water. Steep for 5 minutes. Then transfer the dates and their steeping water in a blender and run until quite creamy and smooth. Set aside.
Soak the harder whole grains (e.g. wheat, rye, hulless barley berries) overnight OR place in a pot, cover with water and boil for 5 minutes. Turn off flame and steep for 30-60 minutes or until the grains rehydrate and sink. Drain.
Skip this soaking/steeping step for softer whole grains like whole rices, millet, teff, amaranth, buckwheat. Fill/refill a pot with water, covering the grains by 1”. Toss in the herbs. Simmer until tender but intact and not water-logged or mushy, usually between 20-40 minutes. The length of cooking time will depend on the type of grain and how old it is. Drain. Discard the herbs.
Transfer cooked grains to the bowl of a food processor. Add the rest of the ingredients. Run the processor for 10 seconds for tender whole grains and 20 seconds for the harder grains. The purpose is to mix the ingredients and crudely chop the grains.
Divide the wet, sticky mix between two large flat baking trays, lined with parchment. Shape roughly each mass into rectangles. Cover with wax paper and using a heavy rolling pin, roll as thinly as possible. The thinner the dough, the better and crispier the flatbread will be.
Bake for 10-15 minutes until firm to the touch and partially baked. Remove pan. Using a blunt knife or a pizza wheel, cut in horizontal strips, 1½ to 2” wide. Run an angled spatula beneath each row of flatbread dough to free it up from the parchment and to separate the rows slightly. Now slice vertically, creating the size crackers you prefer. Flip each cracker over.
Return the trays to the oven for another 10-15 minutes or until they are very crispy and golden on the edges. Transfer to a cooking rack.
If the flatbreads soften over time, briefly reheat in a low 250°F/120°C oven for 10 minutes.
Serve with savory toppings like soy chèvre, sautéed mushrooms and veggies, tapanades, pickled veggies etc. Or go sweet with a smear of fruit paste or jam or ripe sliced fruit.
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