My mother claims that I survived off of crackers and yogurt when I first started eating solids. While I have since then moved from being a picky eater to a very adventurous one, I return to my old favorite quite often still!
Now that my daughter is eating solids, I have been exploring making different crackers that would be tasty and nourishing for her (okay….. and for me too!). And why do I soak my whole grains? Read about it here. I have found that making your own crackers is much cheaper than store bought ones. They taste better and you can easily control how nutritious they are. You can make crackers out of any type of bread or pastry dough, so there are a lot of options out there for you.
But I finally found a recipe in my favorite recipe book, Nourishing Traditions, that all of us enjoy a lot. My husband thinks they taste just a little like wheat thins, baby can them just fine as long as I don’t make them to crunchy, and, as for me….I love them (and ate way to many the first day). They are rich, flaky, and satisfying. A great basic cracker recipe. I was never interested in this recipe before because it’s name never seemed inspiring, but I am sorry that I hadn’t tried it before!
These have a period of “soaking” so make sure you start the night before you need them. We have been having them plain, but I bet they would be great with some toppings (such as grated cheese), herbs added in the dough, or butter brushed on the outside with some coarse salt sprinkled on top. I would like to try substituting some millet flour for about 1/4 of the flour. This is really just a pastry dough, so you can also use it as a pie crust.
Rich, buttery Crackers (made out of Yogurt Dough)
The night before cream in a large bowl:
1 cup of plain whole yogurt (I substituted a very creamy buttermilk)
1 cup of butter, softened
3 1/2 cups of freshly ground spelt or wheat flour (I used spelt)
2 teaspoons of salt
Cover and leave in a warm place for 12 to 24 hours (this is the “soaking” part). Preheat oven to 400 degrees. Using white flour to dust your surface and dough, roll your dough out thin. Cut into strips and then cut into squares.
Place your squares on an ungreased cookie sheet and prick with a fork. Bake for about 8 minutes and check, keep checking every two minutes until done. They should be browning slightly on the edges, when done. Take off of sheet and place on a cooling rack and enjoy!
These crackers are great as a basic cracker to use with a cheese plate, or to go with a soup.
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