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My kids love crackers. And I just could never find any with healthy oils and soaked grains. Previously, I made crackers in the past (think tried once YEARS AGO!). But they were not well received. Well, I love my sourdough started and stumbled across this recipe online. It is AMAZING! Like a really delicious wheat thin. Well, much better actually. So I am sharing this recipe with you all! Thank you, Jessica Prentice, for this great recipe! 1 cup Sourdough, fed with whole grain flour, such as wheat, spelt or kamut flour 1/4 cup Lard rendered from local, free range pork fat, or coconut oil (I used the coconut oil) 1/4 cup Sprouted spelt flour or unbleached white flour, or as much as you need to make a stiff dough + extra for rolling (I just used regular spelt and a little white. Mine did take quite a bit more flour than this but it was damp here yesterday) 1/2 tsp Sea salt 1/4 tsp Baking soda Olive oil for brushing Coarse salt (such as kosher salt) for sprinkling on top (I just brushed with more coconut oil and used more pink salt) In a large bowl, combine sourdough and the lard and mix thoroughly. (I melted my coconut oil before mixing). Mix the salt and baking soda in with the 1/4 cup flour and add to the sourdough mixture. Knead it all together in the bowl, adding as much flour as necessary to make a stiff dough. All the dough to rest for about 10 minutes. Preheat the oven tho 350 degrees and line a sheet pan with parchment paper. Take a small portion of the dough (about 1/4 cup) and roll it out on a floured board using a rolling pin, adding flour if it's too sticky, until it is very thin. (I just rolled my 1/4 of the dough out onto a greased silpat mat and cut with a pizza cutter. I like my crackers thin, and I didn't want to have to move them!) Cut into cracker shapes using a dough cutter or a sharp knife. Transert he crackers to the sheet pan adn bursh with olive oil and sprinkle with salt. Repeat with another 1/4 cup of dough until the sheet pan in filled with crackers. Bake crackers in batches as necessary for 15-20 minutes or until just golden brown. Copy right Jessica Prentice 2005 If you want healthy crackers, please try this recipe! It was easy and delicious. I am already planning all sorts of variations. If you can make cut-out cookies, you can make these crackers. They really are good!
Eat well! Live well! ~Mel |
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My two youngest and I caught obnoxious colds last weekend and are still a bit under the weather. So our menu has been reduced to sandwiches and chicken soup and whatever my older two can scrounge up for Daddy. So if you are so inclined (or are ill as well!) here's a recipe for chicken soup from Jordan Rubin that will hopefully speed up the healing process! COLD and FLU Bustin' Spicy Chicken Soup Ingredients: 1 whole organic, free range chicken 2-4 chicken feet (optional) 3-4 quarts cold filtered water 1 T raw apple cider vinegar 4 medium sized, coarsely chopped onions 8 medium carrots, peeled and coarsely chopped 6 celery stalks, coarsely chopped 2-4 chopped zuchinis 4-6 T extra virgin coconut oil 1 bunch parsley 5 garlic cloves 4 inches grated ginger 2-4 T Celtic Sea Salt 1/4-1/2 t cayenne pepper Directions: If you are unsing a whole chicken, remove fat glands and the gizzards from the cavity. GBy all means, use chicken feet if you can find them. Place chicken or chicken pieces in a large stainless steel pot with the water, vinegar, and all the vegetables except parsley. Let stand for ten minutes before heating. Brind to a boil and remove scum that rises to the top. Cover and cook for twelve to twenty-four hours. The longer you cook the stock, the more healing it will be. About fifteen minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth. Remove from heat and take out chicken and the chicken feet. Let it cool and remove chicken meat fromthe carcass, discarding the bones and the feet. Drop the meat back into the soup. (This recipe is from The Great Physician's Rx for Colds and Flu by Jordan Rubin with Joseph Brasco, M.D.) |
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This is too good to be healthy! But it is! It makes it so easy to get your daily dose of coconut oil. I've been reading Nourishing Traditions by Sally Fallon and Mary Enig. And this recipe is definitely NT even if it's not found in the book! I love cooking healthy- soaking my grains, making sourdough, experimenting with fermented foods. I made some delicious honey-kefir cheese this morning for toast. Sooo good on sourdough! Anyway, that is what I have been up to lately- reading nutrition books! I just started Sweet Deception by Dr. Mercola. Now, my daughter is reading it, too! And faster than I am, I might add! We are using these books as part of our health curriculum. They are really opening our eyes to good nutrition! Sooooo! Without further ado, the FUDGE RECIPE! Mix 1 cup coconut oil with 1 cup cocoa or carob powder. Heat gently in a double boiler or in a metal bowl over a simmering pan of water. Add 1/2 cup raw honey
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The mother of a friend of my mom's (whew!) shared this recipe. After trying some of the bars, I had to have the recipe. And that seems to be the way with these cookies. The original recipe called for seperating the dough into strips and then baking and cutting them. But I just press them onto a big cookie sheet/jelly roll pan (15x17). I've also frosted them with a simple powdered sugar glaze after baking but my favorite way is to sprinkle the bars with cinnamon and sugar before baking. The sugar gets all crystallized and crunchy! Yummy! And the added bonus is they make the house smell absolutely wonderful! So without further ado, Bonnie's Ginger Strips~
Preheat oven to 375 F. Cream sugar and shortening. Stir in molasses and egg. Stir in the rest of the ingredients. (You may want to mix with your hands.) Press onto a greased jelly-roll pan with damp fingers- keeps you from sticking to the dough. Sprinkle with extra cinnamon and sugar if desired. Bake for 12 minutes. Cool and enjoy!!!!!
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This recipe is a favorite with my kids! It's great for summer since you don't have to bake them!
2-1/2 cups granulated sugar 2 tablespoons unsweetened cocoa powder 1/2 cup margarine or butter 1/2 cup milk/soy milk 1 teaspoon vanilla 1/2 cup creamy peanut butter/soy butter/almond butter 3 cups quick cooking rolled oats, uncooked
Heat first four ingredients in med saucepan. Bring to a boil; boil for one minute. (Use a timer!) Remove from heat. Stir in choice of nut butter, oats and vanilla. Drop by spoonfuls onto waxed paper or aluminum foil. Let cool. For speedy results, cool in fridge! Then, enjoy! |