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Posts Tagged ‘Coconut oil’

One of my go to snack foods has always been crackers, but if you look at the ingredients of any of the boxes you find a lot of not so great for you things.  Hydrogenated oils (read more about these toxic oils here http://www.naturalnews.com/024694_oil_food_oils.html ) sugar, preservatives… you name it.  Most of the ingredients are not whole food ingredients, and if they don’t come from God why are we putting it into our temples?  Since I’ve been doing sourdough however,  I have found a lovely alternative.  Sourdough crackers are crispy, crunchy and delicious!

You add your sourdough starter to your flour and let it sour over night, I’ve actually got busy after I started these and let them sit on my counter for a couple of days and they still turn out amazing.  Mostly I’ve used raw butter but you can also use coconut oil.  The souring process breaks down the phytic acid and makes the grains much more easily digested, it doesn’t have to take the  minerals and vitamins from your body to break it down, thus giving you a much healthier option.  Plus the only limits you have in variety is the limits in your imagination.  After you sour your dough, you roll it out pretty thin, cook them in a hot oven until golden brown and let sit until cool (if you can wait).   Then you can either top them with some cheese or just eat them plain.  Then do not last in my house!  Last time I made a double batch and still they didn’t last.

For flavor options you can always steal ideas you see in stores, sun dried tomato and garlic, cheese, thyme and rosemary… Once I have my dough soured I add my additions before rolling it out.  They say you aren’t suppose to “play” with your dough too much because it won’t be as crispy and crunchy but so far I haven’t had this issue.  I’ve made cheese, where I grate cheese (I used Tillamook Pepperjack) then I took a handful put it on top of my dough and then kneaded it in, took more once that was incorporated and kneaded that in, until I had what I thought was enough.  The cheese blended in, so it was a guessing game as to how much, but once they cooked… oh my! They had the most amazing cheese flavor and it was natural not some chemical cheese flavoring.   Hubby wanted a type of graham cracker, so I made plain crackers and wiped the top with coconut oil.  I used my fingers (since my body temp heated up the coconut oil) but you can melt some and use a brush to brush the top.  Then I added a cinnamon/sugar mix we have (that we put on toast from time to time) and baked them.  It was a sweet treat and I got to control the amount put on top so you know how much sugar you are using, rather than getting what you get from a pre-packaged box.

Two years ago we had a crazy summer, most people here in Oregon didn’t get red tomatoes, people still call it “the year of green tomatoes.”  Thankfully we were not those people and actually ended up with so many tomatoes we didn’t know what to do with them.  So we dehydrated them and I’ve been putting them in soups and spaghetti and on homemade pizza with great success.  I cut them up and throw them in the dough and they taste like sun-dried tomatoes.  We also went mushroom hunting and have dehydrated chanterelle’s that I have added to soups and such, I bet these would make a fun addition to some crackers.

I believe that the more we make ourselves the healthier we will be.  We control what goes into the food, there are no secrets, no mystery chemicals, no cancer causing materials, just whole fresh food that is made with love.  I guarantee that if you give some homemade sourdough crackers a try, they won’t last in your house either.   Make some farmers cheese or some yogurt cheese (like cream cheese with a bit of a bite) and put that on top for some homemade probiotic cheesy goodness.

Make what you and your family like to eat.  I guarantee they will be gone before you know it and you’ll be setting more dough out to sour.  I can’t believe how easy these are and how cheaply the can be made!  There really is no reason to buy crackers at the store anymore.  Sourdough does take some planning ahead so you can soak the phytic acid out, but there is joy in planning nutritious food for you and your family.

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