Sesame & Black Pepper Crackers

I've been making crackers for a while now. It's a lot easier than I thought it would be.
I've included my recipe at the end of this blog if you want to give making homemade crackers a try. You'll be happy you did!

Equipment Used:

• KitchenAid Stand Mixer
• Flat Beater Attachment
• Dough Hook Attachment
• Pasta Roller Attachment
• Ravioli Cutter Wheel

There's my ingredients all gathered (excluding salt and water)

I use organic unbleached flour for my baking unless otherwise stated. Also, our water is a spring well so I always use spring water for my recipes. If you are on city water, I would suggest using a Britta filter to remove the yuckies.

Dry ingredients in the Stand Mixer

I put the dry ingredients into my stand mixer bowl and set to speed 2 and stir until ingredients are well blended. That's black pepper you see in the bowl there. These crackers are heavy in sesame seeds and freshly ground black pepper. Gives them an extra bite.

Resting

After the dry ingredients are well mixed, I changed to the dough hook attachment and start the mixer on speed 2 again. In a measuring cup, I add the water and oils. For these crackers, I used olive and sesame oil. Run the machine until the dough forms a ball. If it starts to stick to the bowl, add more flour. If you can't get the ball to form properly, add more liquid. After kneading for a few minutes on speed 2, I remove the ball of dough and knead for a bit more on a floured surface. Then I wrap the ball with plastic wrap and let rest for at least a half hour.

Patting out the dough. 

When I'm ready to roll out the dough, I cut the larger piece into 4 pieces and work with 1/4 of the dough at a time. Here I'm preparing the pieces of dough for the roller.

Stand Mixer fitted with Pasta Roller Attachment

I roll the dough out to setting 4. That means the dough is run through the machine 4 times, each time at a setting smaller than the previous.

Rolled out to setting 2

Keep rolling, all the way to 4 (or thinner/thicker, depending on how thin you like your crackers. Changing thickness will also change the cooking time.)

Rolled out to setting 4, getting fork holes

After the dough is rolled out to the correct thickness, place it on a cooking sheet. I use silicon pads to bake on. No grease is added and it makes any cookie sheet a no-stick pan. I prick the entire surface of the cracker dough with a fork. This will stop the cracker from puffing up in areas.

Perforations added

Before they go in the oven, I use a ravioli cutter to make perforation lines in the cracker. This will make the crackers break apart really easy when they're cooled.

Cooked Crackers 

Here's what they look like when they come out of the oven. I transfer them quickly to the wire rack so they don't continue to cook and I need the pan for the next batch.

Cooling Crackers

After a few minutes, the crackers will be cooled off enough to handle. They break apart very easily.

The Cracker Tin

I keep my crackers in this tin lined with waxed paper. I truly don't know how long they will last as my hubby usually polishes them off in about a week. So I can say they last for AT LEAST a week. lol.

Here's my recipe:

Bev's Sesame & Black Pepper Crackers

Preheat oven: 400ºF

Ingredients: 

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 cup sesame seeds
• 2 tsp freshly ground black pepper
• 1/2 tsp sea salt
• 1/2 cup water
• 3 tbsp olive oil
• 1 tsp sesame oil

Follow above photo tutorial.

Bake for 14-16 minutes if rolled out to setting 4. Less if thinner.

My First Hummus

So I decided to give Hummus a try. We don't use canned items very often because of the amount of sodium they use to preserve canned items so I bought dried chickpeas. 

I measured 2 cups out and filled up this 4 cup measure to the top with fresh spring water and left them on the counter overnight to soak. In the morning, I drained them and rinsed them a couple of times.

After soaking overnight, they doubled in size.

Then off they went to get cooked. I put them in a saucepan, covered with twice the amount of water as peas and boiled them slowly for about 1.5 hours. I think I should have gone another 10 minutes or so because they really didn't want to give up their skins easily. An important step here is to reserve the cooking liquid after cooking the peas. It's needed in the making of the hummus. 

There they are all cooked and ready for peeling.

After cooking, I rinsed the peas in cold water a couple of times to help loosen the skins. Then the tedious chore of skinning happened. From what I read online, this was a crucial step in making a nice smooth hummus so I peeled and peeled until I had 2 full cups of peeled chickpeas. I reserved the remaining chickpeas for a different recipe. 

The tedious chore of peeling peas.

4 cloves of minced garlic

I prepared the other ingredients. I minced 4 cloves of garlic (next time I would roast the garlic in its skin in a 400º oven for 10 minutes), added the Tahini, I ground up some cumin I had using a mortar & pestle, a little sea salt, 2/3 cup cooking liquid, and some lemon juice.

Yum! Ready to eat!

I don't have a food processor so I used my KitchenAid hand blender to puree all the ingredients together. It worked very well and it was a far cry easier to clean than a food processor!

My first Hummus and those sprouts are almost ready

The day after I made this, I made a fresh batch of tortillas. Spread hummus on a fresh tortilla, cover with super fresh sprouts....makes a fine lunch!


Edit: 2014-Mar-01
I realized I didn't include the recipe...here it is.

Hummus Recipe

Ingredients: 

1 cup dried chickpeas, soaked overnight, cooked for 1-2 hours, rinsed, peeled.
4 cloves garlic, minced
1 tsp sea salt
1-1/2 tbsp lemon juice
1/4 tsp cumin, ground
6 tbsp Tahini
2/3 cup cooking liquid

Use hand blender, blend all ingredients until smooth. If too thick, add extra cooking liquid.

If you substitute canned chickpeas, omit the sea salt and reserve the liquid in the can and use in place of "cooking liquid."

Tropical Canadian Smoothie

I've been having the occasional smoothie for breakfast lately but something was missing. I was hungry too soon afterward so I thought I'd try adding some oatmeal.

The first time I did, I just put about 1/4 cup of oatmeal in my smoothie cup and blended it up with everything else. The problem with that was there seemed to be too many hard chunks of oatmeal for my liking.

Today I thought I'd try my new Hand Blender chopper attachment. I used about 1/4 cup of oats (quick cook, not large flake) but I found that the chopper blade isn't low enough to properly grind up the oat flakes.

Hand Blender Chopper Attachment

So out came the coffee grinder. Not the one I use for coffee, the one I use to grind up spices, seeds and nuts. Again, I put 1/4 cup of oats in the cup and pulsed for a couple of seconds. WOW, Perfect! That's what I was looking for, almost a oat flour. When I added that to my smoothie, it was awesome!

Black & Decker Coffee Grinder

So here's what I used in my smoothie:

1 small banana
1/2 mango
1/4 cup ground oat flakes
1/4 cup Saugeen Country Yogurt
1/4 cup 2% milk
1 tsp Maple Syrup
1 drop of almond extract

handful of ice cubes

Yum!