Soup and Crackers
I am a big fan of miso soup. Actually, I am just a fan of soup in general and miso soup is certainly no exception. It is so yummy and nourishing. In many ways it reminds me of chicken noodle soup, but that could just be me. Last night we had miso soup which included fresh picked garden peas along with some simple yet outstanding flax seed crackers. This has become the only cracker recipe I feel I need.
Divide the dough into 4 parts. Roll each out very thinly and into a rectangular shape if possible. Cut into squares.
I am not able to roll them out thin enough as one large piece so I always give each cracker an addition roll over with the rolling pin for a really crisp cracker. If you have more upper body strength than I this step might not be needed.
Transfer to a baking stone or lightly oiled cookie sheet. Bake 15 minutes. Flip. Bake another 5 minutes. (Though I confess to that am sometimes too lazy to flip them all and they still turn out just fine.)
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| I get a charge out of this old saltine container and I love it even more now that I make my own crackers to put in it. I used to keep tea in it. The copyright date on the tin says 1978. That is old enough the crackers still contained lard, but new enough they already contained hydrogenated soy oil. Ah, a neat age. |
Simple Flax Seed Crackers
1/2 Cup flax seeds
1 1/2 Cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons shortening
1/2 Cup soymilk
Preheat the oven to 325 degrees F. Combine flax seeds, flour, baking powder, and salt in a medium bowl. Cut in shortening with a fork. Slowly add milk. Mix and knead together until the dough forms a ball. Chill dough for 10 - 20 minutes.Divide the dough into 4 parts. Roll each out very thinly and into a rectangular shape if possible. Cut into squares.
I am not able to roll them out thin enough as one large piece so I always give each cracker an addition roll over with the rolling pin for a really crisp cracker. If you have more upper body strength than I this step might not be needed.
Transfer to a baking stone or lightly oiled cookie sheet. Bake 15 minutes. Flip. Bake another 5 minutes. (Though I confess to that am sometimes too lazy to flip them all and they still turn out just fine.)
The cracker recipe is intriguing; will have to add it to my list of recipes to try. Thanks for sharing.
ReplyDeleteOoh I love flax seeds. Tomorrow I plan on making cabbage and potato soup, so I will give your cracker recipe a try. (We have 48 cabbages ready in the garden :)
ReplyDeleteHi Beth,
ReplyDeleteI am really enjoying your blog, I love your calm attitude to life, you seem to feel no stress or not show it anyway. A calming influence you are having on me. So thanks.
I like your cracker recipe and will give it a try soon. Do you dip the crackers in the soup?
Dayla
Thanks for this. I haven't had miso soup for ages - you know how you get out of the way of things? Must have some soon - I love it too; especially with seaweed in :0)
ReplyDeleteBecky - Are you like me with an ever growing list of recipes to try? It is a blessing and a curse!
ReplyDeleteBean- Wow! 48 cabbages! You must have quite the garden there! I hope the crackers went well with your soup.
Dayla- Thanks so much. I enjoy the sense of community and companionship within the blogging community. I learn so much here. It makes it all the sweeter to hear my blog is helpful to others. Yes, I am a dipper!
Ember- It is funny how that happens. I often go through cycles where I "forget" about a favorite recipe and then when I remember to make it finally it is such a wonderful yet familiar surprise....like running into an old, dear friend.