So the sourdough starter I began last week isn’t quite ready yet. It’s bubbling away and definitely smelling sour though. Next weekend will surely involve some bread making and details of the starter process.
My second round of garden planting has resulted in lots of promising tiny sprouts. Unfortunately a garden visitor seems to think my sprouts are tasty, so the battle has begun. Coffee grounds and cayenne pepper have been sprinkled vigorously. We’ll find out this week if more extreme measures are needed.
Thankfully Francine the Fig is growing splendidly, as is my mint and pea sprouts. The mint makes a wonderful tea (some of which I happen to be drinking as I write this). Pea sprouts have been a shining star atop my salads and even in the bean wrap I made for lunch the other day.
And now…some homemade crackers for snack time!
Herbed Flaxseed Crackers
- 2 cups flaxseed meal
- 1 cup water
- 1 tsp smoked paprika
- 1 tsp rosemary
- 1 tsp oregano
- Preheat the oven to 400 degrees F.
- In a medium bowl, mix together all ingredients.
- Lightly oil a large rimmed baking sheet, then spread the cracker dough on it evenly. You’ll want to make sure the dough is spread as thinly as possible, without any holes peeking through. If spread too thick the crackers won’t cook all the way through and won’t be crunchy. Use multiple baking sheets if needed to get the dough thin enough.
- Use a fork to score (poke holes) in the top of the dough, and pre-cut into squares with a sharp knife. If you don’t pre-cut, you can break the crackers up after they’re done cooking, however they will probably break into uneven and misshapen pieces (which could be fun too).
*Any herbs or spices can be used here. Choose ones you enjoy. Nutritional yeast would also be a nice addition, making the crackers cheesy.