- Juanita Weaver-Reiss
Wing it Wednesday - Crackers
I was always asking a lot of questions when I was younger. I think I nearly drove my mom crazy with all of the questions. She really liked it when I could find the answers for myself.
Today in the world of the internet, it is so much easier to find the answers to the questions. Not that all of the questions really matter (the answers too).
The question of the day, since the food for the day is crackers, is where did the first cracker come from?
Place of origin for the cracker: New England - specifically by John Pearson in Newburyport, Massachusetts in 1792.
It was not the saltine cracker or other crackers as we know them. He was trying to make a type of biscuit that would last longer than the typical sailor's sea biscuits and not spoil.
The ingredients were just flour and water and then he baked it.
Name of the "biscuit" was Pearson's Pilot Bread.
Since then, along came Ritz, Saltines, and ......
For a homemade cracker, found this website https://www.asaucykitchen.com/sweet-potato-crackers/ and 7 ingredients.
Sweet Potato Paleo Crackers
Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes
1 cup | 150 grams whole almonds
1/2 cup | 100 grams mashed sweet potato (nothing added to it)
1/2 cup | 50 grams tapioca flour + more for rolling out the dough
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 tablespoon fresh rosemary, chopped
2 tablespoons olive oil
Preheat the oven to 375°F/190°C
Add the almonds to a blender or food processor and blend until you reach a sandy but flour-like texture.
Transfer the almond meal to a large mixing bowl with the mashed sweet potato, tapioca flour, salt, rosemary and garlic powder. Stir in the olive oil. Mix everything until it all comes together to form a sticky dough.
Sprinkle a little more tapioca flour over a large sheet of parchment paper. Place the dough on top of the paper and then place another sheet of parchment paper over the top. Roll out the dough between the paper until it's 1/8 inch thick.
Peel back the top piece of paper and cut the dough into 1 inch squares.
Transfer the squares to a lined or greased baking sheet. Leave a little bit of space between each square.
Transfer the baking sheet to the oven and bake for 18-20 minutes or until the tops are golden and edges are crispy. Remove from the oven and let cool for 5-10 minutes.
Notes Almond flour isn't always easy to get where I live so I haven't tried this using flour yet. You could probably make this with almond flour but the crackers won't have quite the same amount of crunch/texture.
Yield: 60 Serving Size: 1 cracker Amount Per Serving: Calories: 23 Sodium: 20mg Carbohydrates: 1g
I loved the taste of these homemade crackers. The other nice aspect was they were really easy to make.
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