Tuesday, February 17, 2009

Honey Whole Wheat Crackers with Roasted Carrot Spread

Whole Wheat Crackers with Roasted Carrot Spread

Whole Wheat Crackers

1 c. whole wheat flour
1 Tbsp wheat germ
1 Tbsp corn meal
1/2 tsp. salt
1/4 tsp. baking powder
2 tsp. honey
2 Tbsp. chilled butter
1/4 c. water
kosher salt

1. Combine first 7 ingredients in a food processor until combined.
2. Add the water and pulse until a dough ball forms.
3. Roll out the dough between two sheets of wax paper until dough is about 1/4" thick.
4. Refrigerate the dough for at least 1 hour.
5. Preheat oven to 375 degrees.
6. Take the dough out of the fridge and roll it out to desired cracker thickness. Mine were about the thickness of the Kashi TLC crackers.
7. Sprinkle the dough with kosher salt and a little cumin.
8. Using a pizza cutter, cut out strips about 1-1/2" wide and then cut strips into individual crackers. Re-roll excess dough and cut into more crackers.
9. Prick each cracker a couple times with a fork.
10. Transfer to parchment lined baking sheet.
11. Bake about 20 minutes or until edges begin to brown.
12. Store in a Ziploc bag or airtight container. Enjoy!

Roasted Carrot Spread

2 large carrots, peeled
2 tsp. sesame oil
1/2 Tbsp. olive oil
1/2 tsp. salt
1 tsp. honey
1/2 tsp. cumin

1. Preheat oven to 375 degrees.
2. Sprinkle the carrots with a little salt and wrap them up in foil. Bake for about 30 minutes or until soft.
3. Allow to cool slightly and then transfer to food processor along with remaining ingredients. Process until mixture is a smooth, spreadable consistency. Serve with crackers. Yum, yum, yum!


C. Beth said...

Ooh, yum, we have all of these ingredients--i just may have to try these tomorrow. Thanks!

Jenna said...

mmm carrot spread! never thought of doing carrots this way, sounds good and nice colorful spread for kids!