Whole Wheat Herb Sourdough Crackers

Here's another variation on the crackers you can make from the starter discard. If you missed the last post on using the discarded portion of your sourdough starter after feedings, you may want to check it out. That recipe rye and spelt. You can easily do that recipe if you prefer to use spelt and rye over whole wheat. You could even do a combination of all three if you wanted. You might just have to play around with the flour amounts. And there are so many variations you can do by changing what spices or herbs you add. These crackers make use of starter that would otherwise end up in the trash and make a nice snack to have on hand or pack as part of a lunch. Much healthier than the processed crackers in the store with all their additives but still very tasty. My brother-in-law tried some today and said they taste like cheese. I think they have a bit of a cheese flavor as well. Very yummy.

Whole Wheat Herb Sourdough Crackers

1 1/2 cup starter discard
6 Tbsp melted butter, cooled
3/4 tsp sea salt
1 1/2 tsp parsley
1/2 tsp dill
1/2 tsp chives
1/2 tsp basil
1/2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
2 to 2 1/2 cups organic whole wheat flour

Toppings:
Butter and/or olive oil
Himalayan Sea Salt

In a bowl, combine the starter, melted butter, sea salt, parsley, dill, chives, basil, paprika, garlic powder, and onion powder. Stir to combine. Add 2 cups of whole wheat flour and knead until all the flour is worked into the dough. It should make a stiff dough. If needed, knead in up to half a cup more flour for a total of two and a half cups of flour. If your starter is on the wetter side, then you may need to add a little more flour. Likewise, if your starter is on the thicker side, you may need a little more water. You want it to be stiff and you may think it a bit on the dry side but it will be fine. See the picture below for what my dough looked like after kneading in all the flour.

Cover the the dough with plastic wrap and allow it to ferment at room temperature for 12 or more hours. I let mine go about 17 hours. I think it gives them more flavor.

Once the dough has fermented, preheat your oven to 350F. Grease a cast iron griddle or baking sheet. The cast iron gives excellent results for perfectly crisp crackers. Cut the dough into four equal pieces. Take one of the pieces and squeeze it in your hands to warm the dough a little and make it easier to roll out. Place the dough on the greased baking griddle or pan and roll it evenly and very thin. Brush with a little melted butter or olive oil. You can even make a mixture of the two if you wish. Sprinkle with the sea salt. Use a dough cutter or a pizza cutter to cut the dough into the desired size crackers.

Bake for 18 to 23 minutes until golden brown. Remove them from the baking pan and allow to cool. They will crisp more as they cool. Depending on how thin you roll your dough and what you use for a baking pan will determine how long they take to bake. For myself I rolled them very thin and baked them on a cast iron griddle for 23 to 24 minutes and they were nice and crisp.

Repeat the process with the remaining three pieces of dough or you can freeze the remaining dough in freezer bags for later use. It is best to double bag your dough when you freeze it. I put the dough in freezer bags, getting out as much air as possible and then place those bags in a larger freezer bag. When you are ready to use the dough, simply take out a bag and allow it to defrost in the bag for a couple of hours and you should be ready to go.

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Sourdough Crackers From Starter Discard

Many people ask what they can do with the discarded starter from the feedings. I does seem like a shame to throw starter away but there are times it is just the thing to do. If you didn't discard some of the starter or use it, you would continue to double the amount you have and before you know it, you would have a monster on your hands. I can remember not wanting to waste any and at one point I ended up with so much starter I was baking all day and into the night because I had so many loaves and other bread goods going, thinking I would just use all the extra. As one loaf would be ready for kneading, resting, fermenting, on it's final rise or baking, another was ready for one of those steps. It was a nonstop day of baking I will never forget. I learned my lesson. If you find yourself in the situation with too much starter, no time to bake with it, no room to store it, and can't give any away, then by all means toss the extra. As good as fresh sourdough breads are, the sore arms from all that kneading and blood shot eyes from staying up until morning, is just not worth it. Trust me.

There are many things you can make with the discard from a healthy starter rather than tossing it in the trash, crackers are one of them. They are simple to make and very tasty. I think the sourdough gives them a little bit of a cheese flavor. You can get very creative with seasonings and even make sweet crackers with cinnamon and other similar spices. I made a couple different kinds today. We really liked them and they are already almost half gone. The first couple batches went fast.

Sourdough Spelt Rye Crackers
1 cup rye stater discard
1 1/4 organic spelt flour
1/4 cup organic rye flour
1/2 tsp sea salt
2 Tbsp organic palm shortening, melted
1/4 cup melted butter
1 Tbsp caraway seeds

Toppings:
Butter and/or olive oil
Himalayan Sea Salt

In a bowl, combine the starter, sea salt, caraway seeds, and the melted butter and palm shortening that has been cooled. Stir to combine. Add the spelt and rye flours knead until all the flour is worked into the dough. It will make a stiff dough. If your starter is on the wetter side, then you may need to add a little more flour. Likewise, if your starter is on the thicker side, you may need a little more water. You want it to be stiff and you may think it a bit on the dry side but it will be fine. See the picture below for what my dough looked like after kneading in all the flour.

Cover the the dough with plastic wrap and allow it to ferment at room temperature for 12 or more hours. I let mine go about 17 hours.

Once the dough has fermented, preheat your oven to 350F. Grease a cast iron griddle or baking sheet. The cast iron gives excellent results for perfectly crisp crackers. Cut the dough into four equal pieces. Take one of the pieces and squeeze it in your hands to warm the dough a little and make it easier to roll out. Place the dough on the greased baking griddle or pan and roll it evenly and very thin. Brush with a little melted butter or olive oil. You can even make a mixture of the two if you wish. Sprinkle with the sea salt. Use a dough cutter or a pizza cutter to cut the dough into the desired size crackers.

Bake for 18 to 23 minutes until golden brown. Remove them from the baking pan and allow to cool. They will crisp more as they cool. Depending on how thin you roll your dough and what you use for a baking pan will determine how long they take to bake. For myself I rolled them very thin and baked them on a cast iron griddle for 23 to 24 minutes and they were nice and crisp.

Repeat the process with the remaining three pieces of dough or you can freeze the remaining dough in freezer bags for later use. It is best to double bag your dough when you freeze it. I put the dough in freezer bags, getting out as much air as possible and then place those bags in a larger freezer bag. When you are ready to use the dough, simply take out a bag and allow it to defrost in the bag for a couple of hours and you should be ready to go.

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Eggless Mayonnaise

Finally a decent and easy recipe for mayonnaise that isn't made with eggs. I know it's supposed to be fine to have the raw eggs but it really grosses me out. So, I have tried many many times to make it without eggs and had no success. After experimenting for a bit, I feel I hit a winner.

I have made the recipe below with coconut milk and it works as well. It wasn't quite as thick but I think that is because I added the oil too fast that time. It's a good non-dairy alternative. Note: I added another 1/2 Tbsp arrowroot to the coconut version. This mayonnaise keeps only as long as the milk or coconut milk. So, if you are using milk that is ready to expire in two days, that's how long your mayo will be good.

Some things to keep in mind. Emulsions break if you add the oil too fast or if it gets too hot. That is why it is important not to over process or the motor on the blender can heat the mayonnaise and suddenly, what was thickened, is soup. Another thing is not to add too much oil and make sure you have enough acid. It is also good for the milk to be cool but not supper cold. That can prevent the mayonnaise from thickening properly too. The recipe below works well and covers all those bases. If you find it didn't thicken up, maybe you are adding the oil too fast. Yet, you don't want to add it so slowly that it over heats before you are done. Example: Adding the oil a single drop, wait, a single drop, wait. That is good with egg mayo but not with this one.

Eggless Mayonnaise

1/2 cup water
2 Tbsp powdered milk
3 tsp lemon juice
1/2 tsp raw apple cider vinegar
1/4 tsp ground mustard or a squirt of prepared
1 Tbsp arrowroot powder
1/4 tsp onion powder
1/8 tsp garlic powder
1/2 to 1 tsp sea salt
1/2 tsp sugar or half a stevia packet
1 cup grapeseed oil

In a high powered blender, combine the water, powdered milk, lemon juice, vinegar, mustard, arrowroot, onion and garlic powder, sea salt, sugar or stevia. Blend for a moment to combine ingredients. Then with the blender running on high, add just a few drops at a time or a very short trickle. Wait 30 seconds and add more in the same manner. Once it starts to thicken you can add a short thin stream of oil, pause 20 seconds, add more and continue in this manner until all the oil has been added and the is mayonnaise very thick. Don't over process. Store in a airtight container for up to 5 days if using powdered milk. It will thicken even more once it is fully chilled and the flavors will be better.

Note: If it is warm at all, don't cover it right away. Just place it in a container with the lid off and put it in the refrigerator for 10 minutes or so. Then put the lid on after it is cooled. If you put it on too soon, you will end up with water from condensation on the top.

Coconut Milk Version: If using coconut milk, replace the water and powdered milk with 1/2 cup coconut milk and add 1/2 Tbsp of arrowroot powder.

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Rutabaga Fries

We love rutabagas. They can be used in place of potatoes in almost any recipe. The first time my husband bought one I did not want to eat it. I thought it was nasty looking and couldn't possibly be good for you. I was wrong. They are very good in taste and in nutrition. Rutabagas have antifungal properties and are very good for those fighting candida. They do have an ugly thick skin that is dipped in a thick layer of wax to help it keep longer. The following recipe can also be made with turnips though the cooking time will probably be less depending on how thick you cut your fries.

Rutabaga Fries

1 large rutabaga, washed
1 tsp onion powder
1 tsp garlic powder
2 to 3 tsp parsley or cilantro
1/2 tsp sea salt
4 or 5 Tbsp olive oil to coat well

Preheat oven to 425F. Peel the washed rutabaga with a large sharp knife. Start by cutting a slice off the top and bottom so you it will sit flat. Then slice the skin off in sections running your knife from top to bottom. Slice into desired thickness and then cut into french fries. In a bowl mix the rutabaga fries with the seasonings and oil and toss to coat well. Spread the seasoned fries on a greased or parchment lined cookie sheet. Bake for 8 minutes and remove from the oven. Stir/flip the fries and return to the oven for an additional 10 to 15 minutes or until tender. How thick you cut your fries will determine how long they take to cook.

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Curried Wild Rice and Curried Green Beans

Right now, we are eating as much out of the pantry as possible to save money. We have a lot of rice and quinoa on hand. Eating rice or quinoa doesn't have to be bland or boring, same thing over and over. Using spices opens up a world of choices and can make every meal taste completely different, as well as, adding health benefits from the spices themselves. Curry powder is typically a blend of fenugreek, coriander, cumin, turmeric, red pepper, garlic, ginger, cloves and black pepper.

All of these have benefits. I will just name a few benefits for each but you can feel free to research each one in detail.

• Fenugreek - Expels toxic waste through the lymphatic system, aids the digestive system, coats ulcers and intestinal sores, and soothes sore throats.
• Coriander - Settles upset stomachs. Best for gas, cramps, and bloating.
• Cumin - Good source of iron, manganese, aids in digestion and may have anti-carcinogenic properties.
• Turmeric - Anti-inflammatory, cleansing agent for internal parasites and yeast infections, and has been used to treat hepatitis and inflammatory bowel diseases.
• Red Pepper - Has cardiovascular benefits, prevents ulcers, opens and drains congested nasal passages.
• Garlic - Natural anti-biotic, used for respiratory problems, stimulates circulation.
• Ginger - Good for digestive disorders, lowers cholesterol, prevents and treats motion sickness.
• Cloves - Kills intestinal parasites, bacteria and fungi; increases circulation, is a natural pain reliever.
• Black Pepper- Used as a pain reliever, antidepressant, and preventing the spread of cancer cells.

So, you can see just from these examples, that not only do spices liven up a boring dish, they can also help to improve quality of health. As with any supplement, if you plan to use spices for more than seasoning your foods, research and check with a qualified doctor. Even natural substances can have interactions with other supplements or medications you are taking or should not be used by those with certain health issues.

Here is the recipe I came up with spur of the moment. I am learning to write things down and measure more. I typically just throw some of this and that in until it looks good. My family told me several times to write it down so I can share. So, that's what I did with this. Hope you enjoy it.  

Note: If you don't use butter you can use coconut oil.

Curried Wild Rice Blend

1 cup wild rice blend with brown rice
2 cups organic chicken broth, free range
1 tsp sea salt
1 Tbsp butter
1 1/2 to 2 tsp curry powder
1/2 tsp garlic powder
1/2 tsp onion powder
1 small onion chopped
2 cups water

Combine all the ingredients in a medium sauce pan and cover and bring to a full boil. Reduce the heat and cook for 50 mins or until done and all water is absorbed. Serve with chicken and/or curried green beans.

Curried Green Beans

2 cups green beans, fresh or frozen
2 Tbsp butter
3/4 tsp curry powder
1/2 tsp onion powder
1/2 tsp sea salt
3 to 4 dashes of liquid smoke or 1/4 to 1/2 tsp Coconut Aminos
1 small onion chopped

If using frozen green beans, place in a strainer and run them under hot water to thaw and drain well. Set aside. Over medium heat, cook the onions in the butter until tender or if time permits, slightly caramelized. Add the green beans and seasonings and cook until tender and hot. Serve immediately.

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