Remember Molly? She’s around here quite a bit, I mean, not here, but here. Although she’s over the oceans in Istanbul, her celeriac salad is here, and even her underwear is here. She’s always living somewhere else and saving the world, but we never let her stay away for long.
As I’ve mentioned before, Molly is a little, well, sensitive in the food department. Her lovely and tiny self has very specific dietary needs, and her habit of living in faraway places makes meeting those needs difficult. A few months ago, I packed a priority mail box with bags of gluten free flours, millet, and flax seeds so that she could make her very own Molly bread.
The bread didn’t work out so well, but somewhere along the way, she found crackers. Not just any crackers, but the ones I have been looking for. Light and wheaty, easy to make; I’m pretty sure that these crackers are what the poor lady who sold the wheat thin to Nabisco for a few bucks (just guessing here) started out with.
“I’m getting to it! I’m working on the oreo!” (more on that later)
She insists that these are the crackers that I am looking for- that I have to make them today!
Well, Molly, you were right. I’m sorry I waited so long. Don’t you do that too. Trust Molly, and trust me. These are the crackers you are looking for. Make them today!
(note: Molly makes this gluten free for herself as well as gluten filled for her sweetie. I’m giving you the gluten filled version here, but if anyone needs the gf version, I’m sure Molly will be happy to oblige.)
1 cup white flour
1 cup spelt flour (or whole wheat- just make it something other than white)
½ teaspoon baking powder
1/3 cup whole, uncooked millet
1/3 cup ground flax seed
½ teaspoon sea salt
½ cup olive oil
1/3-1/2 cup water, as needed
fresh ground pepper
5 cloves garlic, chopped fine
1 tablespoon fresh rosemary, chopped fine
Preheat the oven to 350 degrees. In a medium mixing bowl, combine the flours, baking powder, millet, flax, sea salt, and garlic and rosemary, if using. Add the olive oil and combine with a fork. Then add the water slowly, mixing with your hands or a wooden spoon as you go. The dough should be soft but not sticky. When all of the ingredients are thoroughly combined, turn out on a floured surface. Press into a flat disk, then roll with a rolling pin until the dough is about ¼ inch thick. Sprinkle kosher salt and pepper over the dough, then with a butter knife, cut the dough into 2-inch squares. Any dough left over from the cutting can be re-rolled for more crackers. Transfer the squares to a parchment lined baking sheet with a metal spatula and bake for 15 to 20 minutes, switching the position of the racks midway through. The crackers are done when they are hard and beginning to brown. Transfer to a cooling rack. Crackers will keep in an airtight container for up to 5 days, but you will never be able to make them last that long.
Makes about 60 crackers.