The weather has definitely turned here in New England and now we’re frantically looking for our slippers, sweatshirts, and thick blankets. The air is crisp! Most of the plants in my yard and garden are falling back to earth and returning to where it all began. One of the few plants still thriving, I mean taking over my garden thriving, is the Nasturtium. The large lily pad-like leaves are still dancing around in the sun and the colorful flowers are busy attracting pollinators. I’ll be honest, it’s been quite overwhelming to savor this beautiful plant and enjoy this abundant bounty. My girls and I have made Nasturtium Pesto, Nasturtium Chips, Nasturtium Leaf Roll-ups, Cookies, used as an addition to meals, and now we’re making crackers. I’m sure we’ll be exploring more, but if there’s anything we’ve missed please share with me!
Homemade Cracker Recipe (based off of Minimalist Baker 1-Bowl Vegan Gluten Free Crackers)
This is the basic cracker recipe I use and herbs can be added to your fancy. I’ve tried fresh, dried, and powered herbs and all work wonderfully. It’s been fun experimenting with different combinations! Since I’m swimming in nasturtium, I’ll be using the fresh leaves and flowers from this plant.
1 1/3 cup Flour (I used Gluten Free Flour Mix)
¼ tsp baking powder
2 Tbsp flaxseed meal
½ tsp sea salt (plus extra to sprinkle on top)
4 Tbsp neutral oil
5-7 Tbsp cold water (for some reason this always changes, you may find yourself needing more water)
Herb of your choice
Herbs of your choice:
I’m not putting any measured amount of herbs because quite frankly, it’s all up to you! We chop and add a small handful of nasturtium in ours. You may find it necessary to only 1-2 teaspoons of a powered herb or dried herb, or maybe more. It really depends on the herb you’re adding. Powdered garlic or ginger will be much stronger than powered cinnamon.
My guess is start with the following and add as needed:
1 Tbsp fresh herbs chopped
1-2 tsp powered herb
Some herb ideas:
What to do:
Preheat over to 325 degrees and line 1-2 baking sheets with parchment paper
Add dry ingredients(including any fresh herbs) to a mixing bowl and whisk until combined (you may choose to use a food processor as well)
Next add the oil and combine using a fork or pastry cutter
Add cold water 1 Tbsp at a time, stirring until a semi-sticky dough forms that is not crumbly. If you go overboard with water you can add flour to get the right consistency.
Form a loose ball with your hands. Transfer to a piece of parchment paper. Place a piece of wax paper on top and roll the dough using a rolling pin. Keep rollin’ until the dough is roughly 1/8 inch thick.
Next use a pizza cutter or knife to cut the dough into squares
Transfer the doughy squares to the lined baking sheet, sprinkle additional salt (optional) and pop them into the oven
Bake for 16-20 minutes or until slightly golden brown
Enjoy immediately. Store leftovers covered at room temperature for up to 1 week or freeze.