BROWN RICE AND BUCKWHEAT TABLE CRACKERS Yields 2 batches of 50–60 snack crackers ¾ c. brown rice flour ½ c. buckwheat flour ½ c. potato starch ¼ c. sweet rice flour 1½ t. xanthan gum 1 t. baking powder 1½ t. kosher salt 1 t. sugar 1 egg 1 t. apple cider vinegar 4 T. butter, melted ¼–½ c. water Preheat the oven to 375°. Combine the dry ingredients in a large mixing bowl. In a separate bowl, whisk together the egg and apple cider vinegar. Add the melted butter and whisk to combine. Add the wet ingredients to the dry ingredients and mix until the dough resembles a very course meal. Add the water by the tablespoon until the dough comes together without crumbling when pressed. Cut the dough in half and roll out one portion between two sheets of parchment paper to an even thickness of 1/8-inch. Store the other half of the dough in the refrigerator for up to one week or in the freezer for up to three months. Remove the top piece of parchment paper and use a pizza cutter or knife to slice the crackers into squares, rectangles or any shape desired. Poke holes in each cracker with the tines of a fork. Slide the parchment paper with the prepared crackers onto a pizza stone or baking sheet and bake for 25 to 28 minutes. Allow the crackers to cool, break apart and store in a mason jar or other airtight container.
NUT AND CHEESE CRACKERS Yields 1 standard-size cookie sheet of crackers 1 c. raw cashews 1 c. grated pecorino Romano cheese ¼ c. water ½ t. salt (add only if using a cheese less salty than pecorino Romano) Preheat the oven to 325°. Line a cookie sheet with parchment paper. Combine the nuts and cheese (and salt, if using) in the bowl of a food processor and pulse until the mixture resembles coarse meal. Add the water by the tablespoon until the dough comes together and forms a cohesive ball. Spread the mixture onto a prepared cookie sheet using a spatula. Cover with another sheet of parchment paper and roll the mixture between the papers to 1/8-inch thick. Peel off the top piece of parchment and bake for 25 to 30 minutes until the crackers are lightly browned on top. The edges will be darker than the center, but keep cooking until the center is lightly browned to ensure a crisp cracker. Cut the crackers into desired pieces immediately after pulling them out of the oven because they will harden and crisp up as they cool. Store in a mason jar or other airtight container for up to two weeks.
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