Homemade Whole Grain Crackers Food

LOW-SODIUM WHOLE-GRAIN CRACKERS

Steps:

• In medium bowl, stir together first 5 ingredients. Add water and oil. Using rubber spatula stir until dough forms. Gather dough into a ball. Divide dough in half.
• On lightly floured surface, roll out each dough half to a 14 inch square. Cut each square into 3 1/2 inch squares, then cut each smaller square diagonally in half to form triangles. You may have to add a little water in every now and then if it gets too dry. Place triangles, 1/2 inches apart, on ungreased baking sheets.
• Bake in 350 degree oven for 18 minutes or until golden brown. Remove from baking sheets; cool on racks. Store in airtight container. Makes 64 crackers.

HOMEMADE WHOLE GRAIN CRACKERS

Steps:

• Preheat the oven to 350 degrees with the racks positioned in the middle and upper third. Line two baking sheets with parchment paper.
• Mix together the flour, sesame seeds and salt in a mixing bowl, in the bowl of a stand mixer, or in a food processor fitted with a steel blade. If using a mixing bowl, add the oil and cut in with a fork. If using a stand mixer, mix at medium speed. In a food processor, pulse until the mixture is crumbly. Add the water, and mix with your hands, or at medium speed in a mixer or in the food processor, until you can gather the dough into a ball.
• Lightly dust your work surface and roll out the dough, or roll out between pieces of parchment, plastic or wax paper. Cut into desired shapes -- squares, diamonds or cookie-cutter shapes -- and place on the baking sheet, close together but not touching.
• Bake 15 to 20 minutes until lightly browned, switching the sheet trays front to back and top to middle halfway through. Remove from the heat, and allow to cool on racks.

HOMEMADE ORANGE MARMALADE AND HAND-ROLLED WHOLE-GRAIN CRACKERS

Steps:

• Place the oranges in a saucepan with the sugar, 5 cups water, the lemon zest and lemon juice.
• Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally until the marmalade gels and thickens and a candy thermometer inserted in the marmalade reads 222 degrees F, about 2 hours 30 minutes.
• Ladle the marmalade into 4 hot half-pint canning jars, leaving 1/4-inch headspace. Wipe around the edges of the jar and place the lid in the center. Screw on the bands until tight, then place the jars in a canner filled with boiling water. The jar tops should be covered by 1 to 2 inches of water. Process for 10 minutes, then remove and set aside to cool.
• Serve the orange marmalade with Hand-Rolled Whole-Grain Crackers.
• Hand-Rolled Whole-Grain Crackers:
• Preheat the oven to 350 degrees F and place a rack in the center of the oven. Line a large baking sheet with parchment paper or a silicone baking mat.
• In the bowl of a food processor, pulse the almonds until finely ground. Then add the flour, salt, nutmeg and cloves and pulse again. While running the processor, add 1/3 cup water and the oil until combined and crumbly. Remove the cracker dough and form into a ball and place on a sheet of plastic wrap.
• Roll the dough between two pieces of plastic wrap to 1/8-inch thick. Cut into any shape using a rolling crinkle cutter, and then transfer to the prepared baking sheet, placing the crackers 1-inch apart. Brush some oil on top of the crackers and sprinkle the sesame seeds over the top. Pierce the cracker dough with a fork so they don't puff up. Bake until crisp and golden, 15 to 20 minutes. Transfer to a wire rack to cool. Yield: about 24 crackers