crackers & kale pesto
kale pesto may be my new favorite food. or at least snack food. and homemade kale pesto on a fresh made from scratch cracker? oh. my. goodness. i could have ate it all up.
we’re buying our garden seeds on monday and you better believe we’re planting lots and lots of kale. i thought we planted a lot last year but now we know more great ways to enjoy kale so we are going to plant more.
one of the books i recently got from the library is titled “Urban Pantry”. it has great ideas, and recipes, for a well stocked, healthy pantry. i’ve only made it about halfway through the book so far. i saw a picture of almond wheat crackers, checked for all the ingredients and put the food processor to work (great discovery: the food processor can turn almonds in to almond meal in a flash). i must say, this cracker recipe isn’t overly healthy as it has an entire stick of butter in it. i hope to either find or create a healthier version because they are so delicious.
Toasted Almond Crackers (taken from “The Urban Pantry”)
1 cup ground almond meal (can make from whole almonds in a food processor)
3/4 cup whole wheat pastry flour
1/2 cup all-purpose flour
1/3 cup brown sugar
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, cut into small pieces (*i grated mind with a grater)
2 tablespoons ice water
1 egg yolk, beaten
in a food processor, pulse together the almond meal, whole wheat pastry flour, all-purpose flour, brown sugar and salt until combined. slowly add the butter and pulse until the dough resembles course crumbs.
with the food processor running, add the ice water just until the doug comes together. stop the machine immediately, turn the dough out onto a counter, and shape into a small disc. scrape up the dough, wrap in plastic wrap, and refrigerate it for at least 30 minutes.
preheat the oven to 350 degrees. line a sheet pan with parchment paper and set aside.
remove the dough from the refrigerator and halve. roll each half into 1/8 inch thick sheets. cut into small square crackers using a knife or small cookie cutter. put the cracker dough on the parchment lined baking sheet. leaving a bit of space between crackers (not much, they won’t spread like cookies). roll out and cut the remaining dough, and add it to teh baking sheet. using a pastry brush (!), dab the tops of the crackers with a thin film of egg yolk.
sprinkle with coarse salt and bake 12-15 minutes, until golden brown and crispy.