I baked something tonight, which I kind of made up after realizing I didn't have time to make real grissini. I call them "quick-grissini":
Rosemary-Garlic
Crackers/Breadsticks (or "quick-grissini," if you like)
You
will need:
- 1 1/2 cups whole wheat flour
- 1 tablespoon flax meal
- 1 tablespoon wheat germ
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 5 teaspoons dried rosemary, crushed
- 2 teaspoons dried oregano, crushed
- 2 teaspoons dried thyme, crushed
- 7 goodly-sized garlic cloves, mashed
- 2/3 cup warm water
- 1/3 cup olive oil, plus more for brushing
- 1/4 cup a-p flour, plus more for rolling
- toppings of your choice - I used black sesame seeds, nutritional yeast, and Japanese rice seasoning [that's what it's called on the label of the bottle in English]
Directions:
- Preheat oven to 400.
- Grease two baking sheets with cooking spray (or line with silicone mat or parchment) and set aside.
- In a large mixing bowl combine the flours, baking powder, salt, flax meal, and herbs.
- In a separate bowl mix together the water, mashed garlic, and olive oil; add it to the flour mixture.
- Stir it all together until you get a smooth dough. Cut the dough in half.
- Roll out batter into a thin sheet, then cut into strips/rectangles. Do the same with the other dough ball. You should get two (residential oven-sized) baking sheets, depending on how thin you roll the batter. Don't be afraid to roll the batter really thin if you want them crispy.
- Brush with olive oil and sprinkle generously with toppings.
- Bake 12 to 14 minutes.
- Cool 10 minutes. Eat! Or store in an airtight container for as long as you can make them last - mine are gone in a matter of a few days, even with just the two of us in my household! They're addictive for snacking...
I want to try to make these with garbanzo bean flour sometime. That'll eliminate some carbs and add protein.
But for now, it's sufficient...
No comments:
Post a Comment