Three-Seed Crackers

Crackers. We've made 'em before, if you'll remember, the no-flour or yeast variety: Healthy Crackers full of couscous, oats, nuts, and spices. But these are healthy, too. And much more like what you traditionally think of when you crave the snack. Stephen ate most of them himself, so that should tell you just how good they really are!

This recipe is adapted from one that appears in Martha Stewart's Baking Handbook. We just kicked them up a notch -- took out the egg and parmesan -- and added flax meal, spelt, and sesame and poppy seeds (hence the three seed in the name). Delish!




What you'll need . . .

• 1 cup warm water
• 1 teaspoon active dry yeast
• 3 tablespoons olive oil
• 2 cups unbleached white whole wheat flour (or whole wheat)
• 1/2 cup flaxmeal
• 1/2 cup spelt flour
• 2 teaspoons coarse salt
• 2 teaspoons agave or honey
• 1/4 cup sesame seeds
• 2 tablespoons poppy seeds
• 1 teaspoon garlic powder
• More salt for sprinkling

Method . . . 

1. In the bowl of an electric mixer, stir together 1/4 cup of the warm water and yeast. Let stand for 5 minutes (until foamy).
2. Add the olive oil, flours, flax meal, salt, agave or honey, the garlic powder, sesame and poppy seeds, and the rest of the warm water. Attach to a mixer fitted with the paddle attachment and mix on low speed for 1 minute.
3. Switch to a dough hook, and mix on medium-low speed until dough is soft, but not tacky. 2 minutes. I found that I had to add another tablespoon of water because my dough was too dry. If you encounter this issue, too, add water slowly -- in 1 tablespoon amounts -- until you reach the soft, but not tacky consistency.
4. Transfer dough to a lightly floured work surface and knead for five minutes (I actually just kept mine in the bowl mixing with the dough hook for that part). Form into a ball, put in a bowl and cover with lightly oiled plastic wrap. Let sit for 10 minutes.
5. Refrigerate until well chilled (at least 1 hour) and line two baking sheets with parchment.
6. Preheat oven to 350 degrees F. Turn out dough onto a lightly floured work surface again. Divide into 16 equal parts (for huge crackers) or 32 (for small crackers).
7. Use a rolling pin to roll out the pieces until they are thin and then transfer those pieces of dough to the baking sheets. Brush lightly with water and then sprinkle with the extra coarse salt you have.
8. Bake for 15 to 20 minutes, rotating sheets halfway through, until crisp and golden. Cool on a wire rack. Repeat with remaining dough.
9. Crackers stay good in airtight container for up to 3 days.

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Pomegranate-Lavender Poppy Corn Bread

Today I will tell a tale of two very different corn breads. The first is this teacake variety inspired by a recipe in the BabyCakes cookbook, infused with the sweet pomegranate molasses we featured in our pomegranate-dream cake post. The second is a wheat-free variety more suitable for sides. Chili, perhaps? I'll post the wheat-free one a little later in the day. Just to keep you guessing :)

Anyway, this corn bread is beautiful.. As Erin McKenna writes in BabyCakes: "Adding teacakes to your repertoire may just serve you better than any other less you take away from [her] book." Simply put: teacakes are easy, usually turn out well, and are general crowd-pleasers. And by adding a generous 1/3 cup pomegranate molasses (made from the 100% pomegranate juice sent to me by the kind folks at POM Wonderful) . . . this creation is sweet and unique.



If you need a refresher, to make pomegranate molasses all you do is mix together 1 cup pomegranate juice, 1 tablespoon raw sugar, and 1/8 teaspoon lemon juice. Simmer until reduced and thick (coating the back of a spoon is a good measure of thickness). (Can be used, I learned, in place of agave nectar, honey, maple syrup, or regular molasses.)



POMEGRANATE-LAVENDER POPPY CORN BREAD


What you'll need . . .

• 2/3 cup soy milk (or other substitute for the real deal)
• 1 tablespoon apple cider vinegar
• 3/4 cup whole wheat bread flour
• 1/2 cup cornmeal
• 1/2 cup plus 1 tablespoon flax meal
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup coconut oil (plus more for pan)
• 1/3 cup pomegranate molasses (or agave, honey, maple syrup)
• 1/3 cup unsweetened applesauce
• 2 teaspoons vanilla extract
• 1 tablespoon lavender
• 2 tablespoons poppy seeds

Method . . .

1. Preheat oven to 325 degrees F. Lightly grease a 9.25 x 5.25 x 2.75 inch pan with the coconut oil.
2. Pour soy milk and cider vinegar into a small bowl and set aside. It will thicken into a buttermilk.
3. In the bowl of an electric stand mixer, cream together the coconut oil, pomegranate molasses, applesauce, and vanilla.
4. In a medium bowl, whisk together the flour, cornmeal, flax meal, baking powder, baking soda, and salt. Add the dry ingredients to the wet and mix until full incorporated.
5. Fold in the lavender and poppy seeds. The batter will be grainy.
6. Pour batter into the prepared pan. Bake on center oven rack for approx. 30 minutes, rotating the pan after 20 minutes. (Finished bread will "bounce back" when you press it slightly.)
7. Let the bread stand in the pan for 20 minutes, then gently run a knife around pan edges and invert to release from pan. Flip so it's right-side-up again to cool on a cooling rack.
8. Uncut bread will last for 3 days in room temp. covered in plastic wrap. We threw ours in the fridge.

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