Monday, January 10, 2011

Oat and Spelt Crackers

I make two batches of these crackers every few weeks.  With a simple cookie cutter they are transformed into edible trains and dinosaurs.  I like that they freeze well and are healthier than cookies. My toddler does not like yogurt these days, so I get him to eat kefir this way instead.
*The original recipe is from Jude Blereau's Wholefood for Children.

What you need:
1 + 1/4 cups spelt flour, plus extra for dusting
1 cup oatmeal (I grind in Thermomix)
1/2 teaspoon baking soda
1 tablespoon maple syrup
4 1/2 oz (1 stick or 1/2 cup) cold unsalted butter (made with Thermomix)
5 fluid ounces of buttermilk or about 3/4 cup of kefir

What to do:
Combine the flour, oatmeal, baking soda, maple syrup and pinch of sea salt in a bowl and whisk to break up any clumps.  Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.  (you can also do this in a food processor or Thermomix, then transfer the mixture to a large bowl.) Add the buttermilk or kefir.  Using a butter knife, cut the buttermilk through the flour mixture until the dough just comes together into a ball.  Shape into a disc, wrap in plastic wrap and refrigerate for 1-2 hours (I often make the dough and leave in fridge overnight)
Preheat oven to 350 F
Roll out the chilled dough on a lightly floured surface.  Using a cooking cutter, stamp out shape and place on baking trays lined with baking paper or Silpat.  Bake for 15-20 minutes or until lightly golden.  

Note:  The original recipe says they can be stored in an airtight container for 2 weeks.  I just freeze them and pull as needed or demanded.  

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