Sundried tomato, oat and flax seed crackers
This recipe was inspired by a trip to Victory International Market in Westfield. It is a mecca for hard to find ingredients, complete with a cozy seating area and fire place to relax and enjoy some of your purchases before moving on to your next stop. Enjoy it alone or topped with cured meats, cabbage salad and and a dollop of sour cream.
Sundried tomato, oat and flax seed crackers
- 1 Package All Purpose Baking Mix
- 1/2 cup Oats
- 2 tbsp Flax Seeds
- 1 tsp Sea Salt
- 1 tsp White Pepper
- 1/2 cup Dried Tomato Fines
- 1 tbsp Onion Seeds
- 1/2 tbsp ground Herbs de Provence
- 1/4 cup Olive Oil
- 1/4 cup water
- 1/2 cup Buttermilk (vegans - make this buttermilk using soy milk)
Soak tomatoes and 1 tbsp Flax Seeds in buttermilk and water for five minutes. Preheat oven to 450 f. If you are going to use a baking stone leave it in the oven to preheat as well. Mix the dry ingredients so that they are thoroughly combined. Add the liquids. When the mixture forms a paste use your hands to kneed it. Place the ball of dough on your baking stone or a greased baking sheet. Roll the dough so that it forms an even layer. Using a pizza cutter pre cut your crackers. Using a fork, puncture two sets of howls in each cracker to prevent the crackers from puffing up. Bake the crackers for 20 minutes. Allow to cook before enjoying.
If you would like to have a fancy presentation, roll the dough out on a floured surface and use cookie cutter to make your crackers into shapes. Stars make a delicious statement for Memorial Day, the 4th of July and Labor Day.
Store the crackers in an airtight container for up to four weeks. This makes a lovely gift packed in a tin or an airtight bag inside of a decorative bag.
Photo Credit: Kid Baltimore
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