family husband is a junk food junkie. Our grocery list routinely states "Candy for Randy". It is like a staple at the top of the list: Milk, eggs, butter, candy. I always feel a little odd when the cashier unearths these items. Hidden under a mass of nutrition from the other end of the spectrum: Organic, organic, milk, milk, milk, organic, produce, produce, orange slices, sour cherry balls, anise dolls, organic, organic, produce... I try to avoid eye contact.
Then there is the immediate foraging for snacks upon entering the door after a long days work. After a quick greeting it is straight for the chips! He will easily consume an entire bag in one sitting, before dinner. We, he, was going through three or four bags of potato chips a week. Concerned this may not be the ideal choice, I switched his snacking from conventional greasy potato chips to organic tortilla chips. Still not exactly healthy, but better I thought. This was the routine for several months.
Now I have reached the point where I am tired of spending the nearly $3.00 per bag and sick of throwing all those bags away. Think of all the money and waste we would save by making our own snacks!
Rosemary Garlic Crackers
1 cup all purpose flour
1 cup whole wheat pastry flour
2 Tbsp. nutritional yeast flakes
1 tsp. baking powder
2 tsp. dried rosemary
1 tsp. granulated garlic
3/4 tsp. fine sea salt
1/4 tsp ground pepper
1/2 cup water
3 Tbsp. extra virgin olive oil
coarse sea salt
1. Preheat oven to 400 degrees F.
2. In a bowl, mix together the flours, yeast flakes, baking powder, rosemary, garlic, salt and pepper. Add the water and oil, stirring until dough comes together. If dough is too dry to mix add another tablespoon of water. Divide in half.
3. Roll the dough out very thin. If you have a small rolling pin, roll the dough out in your pan. Transfer the dough to a parchment lined baking sheet. Score the dough into squares so that it's cut, but not separated into pieces. If desired, sprinkle a little coarse salt over the tops of the crackers and lightly press into dough with the rolling pin. Repeat with second dough.
4. Bake crackers in preheated oven for 15 minutes,or until golden brown and crackers look crisp.
5. Let crackers cool in pan before removing. They will crisp as they cool. If crackers are still a little soft, place back in oven and bake for another five minutes or so until crisp.
6. Store in an airtight container and keep as far away from you as possible! You are likely to eat the whole can. Not that I would know anything about that. Crumbs? What crumbs?
These are super easy to make and highly adaptable. Use what ever flour you want, change the seasonings, roll them thick or thin, add seeds, cut out fun shapes, whatever. They are cheap, easy, and waste-free. Snack on!