Monday, May 21, 2012

Tasty Cracker and Yummy lentil dip recipes

I realize its been a while since I have shared a recipe. I recently made this cracker and some lentil and roasted onion dip for a potluck. Everyone seemed to really like it, so I will share :)

I really like this cracker bread recipe- it's actually a type of pizza dough that I just rolled really thinly, and then pressed seeds/nuts into the top. You get a more crisp cracker if you roll it thin and more of a bready cracker if you don't roll it as thin. Whatever your preference is!

The recipes are as follows:

Tasty Crackers

2 1/4 tsp yeast
1 1/3 c warm water


31/2 to 3 3/4 c all-purpose flour (I did a mixture of our homegrown hard red wheat and soft white which is sort of like all-purpose, and I bet all whole wheat would be pretty tasty too- also I imagine you could leave the flour to soak overnight, WAPF style and then continue with the recipe)
2 tbsp olive oil
1 tbsp sea salt

Mix by hand, or on low speed for until ingredients are mixed. The knead for for 10 minutes until dough is smooth and elastic. Transfer bowl to lightly oiled bowl and cover with damp towel.  Let rise in warm, draft free place until doubled in volume (not such a big deal if making crackers)

Preheat oven to 450F. Roll out dough on counter (sprinkle with flour to prevent sticking) until the dough is 1/8" thick. Transfer onto oiled baking sheet.

At this point you can sprinkle toppings like sesame, poppy, pumpkin seeds, walnuts, etc. I pressed them into the top of the dough with my fingers after I drizzled a bit of olive oil onto the dough. (this should help the seeds adhere to the dough). The recipe also says you can brush melted butter or beaten egg onto the tops of the crackers instead of olive oil. Score lines into the rolled dough using a pizza cutter to any size you like. I did about 1 x 2' squares roughly.   Bake 6-9 minutes until golden brown.

Lentil and Roasted Onion Dip

2 c  red lentils
2 medium onion
1 bulb garlic (as in, several cloves)

Soak the lentils in 3 cups water for a few hours. Meanwhile, cut the onions in half, add the garlic drizzle with oil in a baking dish, and broil at 425 for 45 minutes.  Next, rinse the lentils, add fresh water. Bring to a boil, turn down the simmer gently for 20 or so minutes until lentils are soft. Drain and let cool.

Put onions and lentils in food processor.

Add about:

 (I didn't measure these ingredients, you could just roughly add what I suggest and then keep taste testing so that the dip suits your preference)
 2 tsp apple cider vinegar
 2 tsp garlic powder (if you didn't have fresh garlic)

Blend all ingredients until smooth. 

Variations: Add roasted eggplant instead of onions, skip the cumin, coriander and  use fresh basil in combination with the rest of the seasonings, use roasted peppers instead of onions or eggplant...

Enjoy the dip spread on your delicious crackers!

Also, don't forget. We are a small farm in Bowden, Alberta. We grow heritage grains, (wheat, rye, barley). If you are interested in purchasing flour, or whole grains from us we do a share program where you can sign up to receive deliveries of grain that was stone-ground in small batches. For more info on our grain shares (as well as our pastured poultry shares, and naturally grown herbs) please visit our website!

1 comment:

  1. ooooo sounds so yummy! can't wait to try it with my share of your grains crop! I'll have to make due with what I have for now :)