I promised yesterday to write out my cracker recipe for GMO free cooking, because some of my friends mentioned to me that their crackers didn't turn out very well, so they needed to buy store bought, which is full of stuff you don't want to eat.
I adapted this recipe from one I found in Alden Amos Big Book of Handspinning, by Alden Amos. (love this book and reference it at least once a month).
Here it is:
Multigrain Crackers (GMO free)
(Prep: 20 minutes mixing and 12 minutes baking total - 1/2 an hour)
2 cups whole wheat flour
1/2 c. oat flour (make it by putting oatmeal in a blender and processing until flour fine)
1 T. cane sugar (or maple syrup)
1/2 tsp. salt
1 tbsp. onion powder
2 tsp. garlic powder
1/4 tsp. cayenne pepper
3 Tbsp. olive oil
3/4 c. flax seed, freshly ground
1/4 c. poppy seeds or sesame seeds
2/3 c. water
1/2 c. raw milk (from clean cows without GMO implants) or use water.
Mix dry ingredients. Add oil and mix until crumbly. Add seeds and water and mix to form a firm ball. Knead until smooth and satiny. Cover and allow to rest for 30 minutes.
Divide dough into quarters. Roll on a floured board until 1/8 inch thick or thinner. Cut with round cookie cutter (I use a mason jar ring). Place on oil and floured baking sheet. Prick with a fork. Sprinkle with salt.
Bake at 400F. for 7 to 9 minutes. Flip over and continue baking for an additional 5 minutes, or until crackers are lightly brown. Cool on rack. Serve in a cloth lined basket.
Good with soups or for snacks.