I haven’t felt much of an inspiration to make anything new this last week. I’m not sure if it’s the lack of sleep or the tease of fall then back to 90 degrees …or just plain laziness. Perhaps all of the above. Life doesn’t stop because I’m tired – that’s for sure 🙂
As Isla gets more and more into food, I’m challenged to have stuff on hand that I want to put in her system. I try to be very conscious what I give to her. When I’m looking for something real healthy, I pull out my Nourishing Traditions cookbook.
Crackers. Every toddler loves crackers, right?
You can use about any flour for these. I had some heirloom whole wheat that I used.
Soak the flour in the yogurt for at least 12 hours. I let mine sit for 24 hours.
You could use any seeds you want too. I used roasted sunflower seeds.
Break them down a bit.
Add in the baking powder and salt.
Add in the seeds and melted butter. Mix well.
Roll out between 2 sheets of parchment paper.
Rolled out nice and even.
Cut into desired shapes.
Brush on melted butter.
You can dehydrate these at a lower temperature instead of baking them at a higher heat. I didn’t want to leave the oven on all night and the dehydrator was all the way downstairs…. so I baked mine at a higher temp for shorter.
Now if Little Miss would just wake up, I could see if she liked them 🙂
This recipe is adapted from Sally Fallon’s recipe for Whole Grain Crackers.
- ½ cup plain yogurt
- 1¼ cup whole wheat flour
- ¾ tsp salt
- 1 tsp baking powder
- 2 T organic sunflower seeds
- 4 T butter, melted and divided
- Mix the flour with the yogurt and let sit for at least 12-24 hours.
- Grind the sunflower seeds so they break down using a mortar and pestle.
- Add in the salt, baking powder, seeds and 2 T melted butter.
- Combine thoroughly.
- Roll the dough between 2 pieces of parchment paper to about ⅛ inch.
- Cut into desired shapes.
- Brush on the remaining 2 T melted butter.
- Leave on the bottom parchment paper and bake for about 15-20 minutes at 325.
- Store in the refrigerator or freezer.