Skip to main content

Homemade Graham Crackers

It all started with the Cricket World Cup final between Aussies and the Kiwis. Being foodies, we have a tradition in our family to celebrate major sporting final events by making something from both countries. It helps us to enjoy the game more, while also exploring new food from other places around the world. So from down-under, we thought that the Tim-Tams sounded interesting. They are chocolate cream filled sandwich cookies covered with a chocolate coating. I decided to make them with homemade graham crackers, cacao-date filling and coated with homemade chocolate coating. So here is the graham cracker recipe that I modified from the King Arthur flour recipe. 

  • Organic whole wheat pastry flour - 2 cups
  • Organic coconut palm sugar - 1/4 cup
  • Ground cinnamon - 1 tsp
  • Sea salt - 1/4 tsp 
  • Baking soda - 1/2 tsp
  • Citric acid - 1/4 tsp
  • Ground organic flax seeds - 1 Tbs
  • Filtered water - 3 Tbs
  • Organic virgin coconut oil - 1/4 cup
  • Unfiltered honey - 1/4 cup
  • Organic whole milk - 3-4 Tbs (or use coconut milk) 
  • Mix flax with water and set aside for 5-10 minutes to gel.
  • All all dry ingredients (flour, sugar, cinnamon, salt, soda and citric acid) to a food processor and process to mix well.
  • Add all wet ingredients (flax mix, coconut oil, honey and milk) and process till everything binds together to form a dough. 
  • You can directly use the dough to make crackers. Or optionally wrap the dough and keep refrigerated till you are ready to make them.
  • Preheat the oven at 350 deg F.
  • Roll the dough out into 1/6 inch thick sheets.Go as even as possible. Cut into 1 inch by 4 inch rectangles. You can do this in batches. Trim edges and repeat till you finish all the dough. You will get approximately 24 rectangles.
  • Arrange them on a cookie sheet lined with parchment paper or silicon sheet. Prick each rectangle several times with a fork. Bake at 350 deg for 20 -30 minutes or until crackers are slightly browned.
  • Let it cool completely. Store in air tight containers. 
  • Enjoy as is, with a glass of milk or use them to make sandwich crackers.


Popular posts from this blog

Hot'n'Sour Ash Gourd Soup

There are some vegetables that you take for granted as you get it in abundance, but then when you are in a place where you don't get it at all, that is when you really miss those simple pleasures in life. The ash-gourd, or the Kumbalanga as we call it in Malayalam (Poosanika in Tamil) is one such vegetable. Back home you use it almost every other day in a variety of ways. 
This time we decided to talk to our local farmer to grow some Indian vegetables that we really miss, especially eating them fresh from the farm. The list included okra, ash-gourd, long beans, bottle-gourd and ribbed-gourd.., and boy they did grow them really well. So back to the ash-gourds, they came up so well and we are having a wonderful time eating them, while also helping out our local farmer by consuming his produce. 
In Ayurveda and other traditional eastern medicine practices, ash-gourd is known to be used as a general tonic for its restorative properties. It is rich in many vitamins and minerals. It co…

Szechuan Shrimp and Cauliflower

Happy Chinese New Year!!! We are celebrating Chinese new year day with probably my first venture into Chinesecuisine. I decided to go with Szechuan region, which is known for the hot'n'spicy dishes. I had to make my own version of a Szechuan sauce to work with the ingredients that I had in my pantry and to stick to my quicknhealthy standards. I also made another even simpler everyday Chinese dish which is Chinese Okra and Egg Stir Fry, both served with rice. That is for another day and another post :-)

For Szechuan sauce:
Rice - 1 Tbs (soaked for a few hours)Red chilly - 4-5Garlic - 3-4 clovesNama shoyu - 2 TbsToasted sesame oil - 2 Tbs Apple cider vinegar - 1 Tbs Sea salt - as per taste Directions:
Using a mortar and pestle, crush/grind the soaked rice, garlic and red chilly to a paste. You can add a couple of tablespoons of water to aid the process. Transfer the paste to a small bowl, add the remaining ingredients and whisk well. For the main dish: 
Wild caught shrimp - about 10 …

Amaranth Upma for a Wholesome Spicy Breakfast

Amaranth is something new I am introducing to this blog. It is from the same amaranth family that we use as greens in India and many other parts of the world. Amaranth is not a grain, but is a seed and contains good protein which you cannot get from many other vegetable sources. Similar to other grain-like cereals/seeds, amaranth is good to include in your diet for a complete protein rich nutrition.

Now for today's recipe, I am posting something savory and spicy. I have been told a few times by readers that I post too many sweet things. Maybe because I am a sweet person ;-). So here is something spicy and cozy for a winter morning breakfast or brunch. It is wholesome, with good carb and protein from amaranth, good fat from coconut, and you can add your choice of veggies to make it more nutritious. 

Amaranth - 3/4 cup ( soaked overnight )Coconut oil - 1 TbsMustard seeds - 1 tspGreen chilly - 1-2Ginger - 1 inch pieceRed onion - 1Tomato - 1 medium Veggies - 1 cup (chopped) (optional)Sh…