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Tuesday, February 17, 2009

Homemade Crackers with Red Pesto, Brie & Fresh Arugula

These crackers were inspired by a recipe in one of my favorite sewing books, the Alabama Stitch Book. The idea of baking fresh crackers intrigued me so much that I decided to experiment creating my own recipe. A few hours later came about this scrumptious mix of honey, sesame, almond, and sea salt. For my first homemade cracker they aren't bad. Flavors are wholesome and slightly sweet. Spread it with a sun-dried tomato pesto, brie, and fresh arugula for delicious appetizer or afternoon snack.

Homemade Crackers

1 cup whole wheat flour
6 tablespoons toasted sesame seeds
6 tablespoons almond meal
3 tablespoon ground flax seed
1/2 cup water
2 tablespoons olive oil
1 tablespoon honey
pinch sea salt

Preheat oven to 350. Grease a cookie sheet and set aside.
Combine all ingredients and form dough into a square. Using a greased rolling pin, roll dough out onto cookie sheet. You want the dough to be rolled out pretty thin, like a wheat thin. Using a pizza cutter, cut dough into even squares (about 2 1/2"). Sprinkle crackers lightly with sea salt. Bake for 20-25 minutes, or until brown and crispy. You want them to be baked well so that they are crunchy like a cracker should be. Under baking will leave them chewy and no crispiness.


'Bella Sun Luci' Sun-Dried Tomato Pesto with Pine Nuts
Fresh Arugula