Cornmeal Sourdough Crackers & Beet Sunflower Seed Dip

With three potlucks squeezed into the past four days, I ended up falling back on the old stand-by of crackers and cheese. But of course, I couldn’t help but play around some more with sourdough, and add an experimental beet dip to the mix. Wasn’t sure how well it would turn out, since I had a blender rather than a food processor to work with. Also forgot to write down the recipe before I started and threw it together from memory, completely forgetting the oil and just adding additional cooking liquid until I thinned it enough to blend. It probably would have been even better with oil, but was still pretty darn delicious, especially the second day! And I couldn’t believe how easy it was to mix together and roll out the cracker dough, and how absolutely out of this world they tasted! Thanks to Kitchen Stewardship for such a stellar recipe, and to The Gingered Whisk, where I gleaned a few more tricks of the cracker trade.

Beet Sunflower Seed Dip

2 cups sunflower seeds
1 cup liquid (I used beet cooking water)
1/4 cup apple cider vinegar
1/4 cup olive oil (or additional liquid)
1/4 cup cubed cooked beet (I used two large beets, probably closer to a cup or so)
1 teaspoon salt
A few sprigs herbs (I ended up using lavender, thyme, and lemon balm, but I imagine cilantro, parsley, or just about any herb you fancy would be just as great)

Soak sunflower seeds in water at least 4-6 hours, or overnight. Blend with the beet cooking water, apple cider vinegar, and oil, then stir in beets, salt, and herbs and blend until smooth. Adjust seasoning to taste and enjoy!

Cornmeal Sourdough Crackers
(Made about 22 crackers for me, depends how thin you roll and the shape and size you cut)

1/2 cup whole wheat flour
1/2 cup cornmeal
1/4 cup olive oil or coconut oil
1 teaspoon salt
1 cup sourdough starter
Additional water or flour as needed

Topping:
2 tablespoons small seeds such as sesame or poppy (optional)
Finely minced or crushed herbs or other desired seasonings (optional)
Olive oil for brushing (optional)

Combine together flour, cornmeal and salt, then incorporate oil. Stir in sourdough starter, and a little additional flour or water if necessary, to form a stiff dough. Cover and let rest 7-24 hours. Knead briefly to form a smooth dough. Divide in half. Mix together topping, if using, and sprinkle a tablespoon or so on an upside down baking sheet. (Not having the raised edge makes it much easier to roll out the dough). Place a piece of dough over the topping and roll out as thin as possible, about 1/8″. If it tears a little, simply press back together. Brush top with oil, if desired. Cut into squares with a pizza cutter or sharp knife and bake at 350F for 7-12 minutes, until golden and crispy but not burnt! (My edges did get much darker brown. I just snapped off the borderline edges and enjoyed my “baker’s tax.”) While the first batch is baking, roll out the next batch and repeat.

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This entry was posted in Breads and Baked Goods, Fermentation, Garden Originals, Gluten Free, Low Carb, Sauces, Condiments, and Dips, Snacks and Sweets, Vegan and tagged , , , , , , , . Bookmark the permalink.

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