Herbed Kefir Crackers

Saturday, January 18, 2020

I love to have something crispy with my soup or salad, don’t you? What I don’t want is store bought breadsticks, croutons or crackers out of the box. I’m not saying I never go that route but if I can help it, I’ll make homemade crackers every time. They are so easy to make and the flavors are easily adjusted to compliment whatever type of meal you may have on the menu. 

Today my goal was to make crackers using an herb blend and the last of my kefir. I decided on the following combination and according to family, they turned out quite good. The kefir even imparts a slight cheesy taste.

Herbed Kefir Crackers

2 cups blanched almond flour (not meal)
¾ tsp celtic sea salt
2 Tbs Herbs de Provence (see recipe)
1 Tbs olive oil
2 Tbs milk kefir 
1 tsp water

Preheat oven to 350. Mix the dry ingredients in one bowl and the wet in another. Now stir the wet into the dry. Bring the dough together with your hands and form into a short oblong shape. Place between 2 sheets of parchment paper and roll out to 1/8th inch thickness. Remove the top piece of parchment. Use a knife or pizza cutter to cut the dough into desired sizes. Transfer the dough along with the parchment it’s on to a cookie sheet and place in the oven. Bake for 9-11 minutes or until golden brown. Cool on the sheet for 20 minutes once out of the oven.

Note: Kefir is a living micro-organism and heating it kills some of its live enzymes. Nevertheless, there is still benefit because of the good nutrients that remain - calcium, proteins, lipids, vitamins and minerals, phosphorous, magnesium, tryptophan, folate, biotin, and vitamins A, B2, B12, D, and K.


References:
Lyn Beford-White. April 27, 2018. Fermented Foods and More. Cooking with milk kefir. Found here: https://www.fermentedfood.org/single-post/2018/04/27/Cooking-with-milk-kefir

Sally Fallon Morell with Mary G. Enig, PhD. January 1, 2000, last modified on February 4, 2014. Realmilk.com. Enzymes. Found here: http://www.realmilk.com/health/enzymes/



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