Whole Grain Buttermilk Cumin Crackers Recipes

HOMEMADE WHOLE GRAIN CRACKERS

Steps:

• Preheat the oven to 350 degrees with the racks positioned in the middle and upper third. Line two baking sheets with parchment paper.
• Mix together the flour, sesame seeds and salt in a mixing bowl, in the bowl of a stand mixer, or in a food processor fitted with a steel blade. If using a mixing bowl, add the oil and cut in with a fork. If using a stand mixer, mix at medium speed. In a food processor, pulse until the mixture is crumbly. Add the water, and mix with your hands, or at medium speed in a mixer or in the food processor, until you can gather the dough into a ball.
• Lightly dust your work surface and roll out the dough, or roll out between pieces of parchment, plastic or wax paper. Cut into desired shapes -- squares, diamonds or cookie-cutter shapes -- and place on the baking sheet, close together but not touching.
• Bake 15 to 20 minutes until lightly browned, switching the sheet trays front to back and top to middle halfway through. Remove from the heat, and allow to cool on racks.

BUTTERMILK-CUMIN CRACKERS

Steps:

• Preheat oven to 350 degrees. Spray two baking sheets with cooking spray; set aside. In the bowl of a food processor, pulse flour, wheat germ, sunflower seeds, cumin, baking powder, baking soda, and salt. Add butter; process until mixture resembles coarse meal. With machine running, gradually add buttermilk; process until dough comes together and is moist.
• Transfer to a lightly floured surface. Allow to rest for 5 minutes. Roll until 1/4 to 1/8 inch thick. Sprinkle with coarse salt; roll to press salt into dough.
• Cut dough into 4-inch-long leaf shapes, or other desired shape. Transfer the leaves to ungreased baking sheets. Pierce each cracker liberally with a fork. Bake until hard, about 16 minutes. Transfer crackers to a wire rack to cool. Store in an airtight plastic container, at room temperature, up to 1 week.

WHOLE-GRAIN BUTTERMILK-CUMIN CRACKERS

Steps:

• Heat oven to 350 degrees. Spray two baking sheets with cooking spray; set aside. In food processor, pulse flour, wheat germ, sunflower seeds, cumin, baking powder, baking soda, and table salt. Add butter, and process until mixture resembles coarse meal. With machine running, gradually add buttermilk; process until dough comes together and is moist.
• Transfer dough to a lightly floured surface, and allow to rest for 5 minutes. Roll until 1/4 to 1/8 inch thick. Sprinkle with kosher salt; roll gently to press salt into dough.
• Cut dough into 4-inch-long leaf shapes, or other desired shape, and transfer leaves to ungreased baking sheets. Pierce each cracker liberally with a fork. Bake until hard, about 16 minutes. Transfer to wire rack to cool.

CUMIN CRACKERS

Steps:

• Preheat the oven to 350 degrees. Lightly grease two baking sheets with 1 tablespoon of oil. Set aside. Combine flour, ground cumin, sugar, baking powder and salt in a large bowl. Set aside. Lightly beat the remaining vegetable oil, milk and eggs.
• Mix the dry and wet ingredients together. Beat until smooth. Sprinkle a flat surface with flour. Knead the dough until smooth and loose. Cut into 48 balls. Roll out each ball until it is as thin as possible.
• Place the crackers on the baking sheets. Bake until golden, about 15 minutes. Remove from sheet to a rack and cool.

WHOLE GRAIN-BUTTERMILK PANCAKES

Steps:

• Mix first 7 ingredients in medium bowl to blend. Whisk buttermilk, eggs, 2 tablespoons melted butter and molasses in large bowl to blend. Add dry ingredients; mix just until blended. Heat griddle or heavy large skillet over medium heat. Brush with butter. Working in batches, drop scant 1/4 cup batter onto griddle for each pancake. Cook until brown, about 3 minutes per side, brushing griddle with more butter as needed. Serve with syrup.