One of my favorite snacks to make is crackers. The first time I made crackers I got hooked. It was so easy and way tastier then the store bought ones. Plus I could make the flavors that I wanted and didn't have to hunt for the ones that are only close to what I like. Another great reason I make my own crackers is because I know what goes into them, I don't have to worry about unwanted ingredients that are bad for us or ones that I can't pronounce.
Today I decided that I needed to use some of the basil that has been growing like a wild child in my garden, before the snow hits this week. Mix that with my all-time favorite sun-dried tomatoes (that I dried from our garden tomatoes) and we have a Home Run!
You will notice that I use 2 different flours. The unbleached is for the "sturdiness" of the cracker, and the brown rice flour is for the "crispiness" of the cracker. I found that when I make crackers, brown rice flour really adds a lot of the cracker-like qualities that I enjoy in homemade crackers. I have tried whole wheat flour and I have found that it makes the cracker a little too tough - for my taste.
One more important tidbit I want to point out is that you want to make sure that you chop your sun-dried tomatoes really small. The bigger they are, the bigger the chance they will stick out on the top of the dough and get burnt. I learned that one the hard way. Burnt sun-dried tomatoes are really gross and yucky, so you have now been warned - LOL. Happy Baking! Would love to know if you make these and how you like them.
2 cups unbleached flour
1 1/2 cups brown rice flour
1 1/2 Tbsp garlic salt
1/3 cup minced dry sun-dried tomatoes
1/3 cup minced fresh basil
2/3 cup grated Parmesan cheese
2/3 cup olive oil
1 cup water
Kosher salt for sprinkling
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