While getting ideas for fresh and interesting dinners, I love reading food blogs. A few of my tabs include:
Oh She Glows, Lauren Conrad’s dining section, Green Kitchen Stories, Tasty Yummies, The Realistic Nutritionist, and my favorite, My New Roots.
Last week, I tried a
homemade cracker recipe from My New Roots for a change of pace. The crackers contain a whole bunch of nuts and seeds and things I’ve never bought or baked with before. Also, I used some of my garden herbs to season them. See the photo story below.
Here are the many and interesting ingredients for these crunchy, nutty crackers. A few standouts that I’ve never used before: chia seeds, coconut oil, flaxseed, pumpkin seeds.
I’ve been using coconut oil on my hair and face for a while now, but I’ve never used it for cooking or baking before this recipe.
These are all taken from my garden. Lavender, basil, oregano and thyme made up a few great flavor combinations. More on that later.
I mixed the dry ingredients first.
Next, I mixed together the melted coconut oil, my favorite raw honey and water.
This honey is raw and delicious. Raw just means it’s less processed and doesn’t get heated in the packaging process. What’s left are the natural and beneficial enzymes from bees and an extra sweet taste.
I use this pig cutting board every day. It reminds me of home and Iowa. I used to use it while helping with family dinners in middle and high school. It’s practically a member of the family!
More herbs and cracked pepper.
I came up with three seasoning combinations to try using garden herbs: Garlic/basil, lavender/thyme, and oregano/cracked pepper.
Then, I split the dough into three parts and mixed in the flavors.
And rolled the dough out onto a baking sheet.
Next time, I will roll the dough out a little thinner. My first homemade cracker attempt turned out a little soggy and soft.
But, with pesto and feta cheese toppings, I forgot all about the lack of crunchiness. I will try this recipe again!