Optimist crackers

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Optimist crackers


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Old 12-06-2012, 13:27   #1
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Default Optimist crackers

I have not made these yet. Before I do, would welcome your hints, tips and cautions:

3/4 c. almond meal (flour)
1 c. sesame seed
3/4 c. flax seed
2 T. psyllium husks
1/2 t. salt
2 c. water

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Old 12-06-2012, 14:27   #2
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With these just go for it, can't fail type recipe. No matter what the dough looks like, thin, thick, watery, spread it out, bake it until its crisp.

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Old 12-06-2012, 15:26   #3
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Quote:
Originally Posted by autumnleaves View Post
I have not made these yet. Before I do, would welcome your hints, tips and cautions:

3/4 c. almond meal (flour)
1 c. sesame seed
3/4 c. flax seed
2 T. psyllium husks
1/2 t. salt
2 c. water
There is a difference between psyllium husks, and psyllium husks powder

Optimist used the powder. At first I used the (unpowdered) husks. The powder soaks up more water. I found it took a lot less water when I used the husks. Both work, though.

I like to add a little sweetener (about 1/2 tsp) and more salt. That's just my taste so YMMV

I know the original (sticky) thread is long, but if you are able to read throuh it all, there's lots of people's experiences in making these and you'll pick up many tips.

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Old 12-06-2012, 15:57   #4
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I do it by weight not by cup (I used the weight optimist posted in the recipe sticky) I also add a tsp of baking soda, I laydown some parchment paper, two thin strips of wood slats the thicknes of what I want the crackers to be, then I plop the mixed ingreidents on the partment paper, put some plastic wrap on top. Place the rolling pin on top of the slats (they act like rails on either end of the rolling pin) then move the pin back and forth on the slats. This gives me a uniform thickness, peel the plastic wrap off and scrape out any of the mix that has squished out and put in places there is not enough, put the plastic wrap back, roll it again and repeat until I get the sqaure shape I want. I then sprinkle the top with sea salt flakes and put it in the oven, then its ready to flip. I flip it over then cut it with a pizza cuter then put it back in the oven to finish. Its easier to cut when its soft but not gooyey. When they look done I turn the oven off and crack the oven door slighlty open, this helps them dry out while the cool. I do a double batch at once which makes 2 gallon size ziplock bags of crackers, this makes enough for 2 - 3 weeks depending on how well I hide them from family and friends.

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Old 12-06-2012, 16:03   #5
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We do a variation of the crackers here, we like em sweet. 2 cups of Almond flour, 1/2 cup of Wheat Protein Isolate, 1/2 cup of Splenda, 1/2 cup of peanut flour, 1/2 cup of psyllium powder. I add enough water while they are spinning to get a hard dough.

Years ago I made a rolling pin for my wife's cut out cookies. I took a 2 inch piece of schedule 40 PVC and glued end caps on the end. This raises the rolling pin slighty over an 1/8", perfect for making crackers. I also use plastic coated freezer wrap to roll them out, cut into squares then transfer to a cooling rack wrack with noting on top or bottom, speeds up the cooking time, 20 minutes or so.

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Old 12-07-2012, 03:20   #6
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I make them between two sheets of parchment paper and bought a little roller just to make them. I have added cinnamon and splenda to make sweet ones, which are GREAT with some cream cheese on them.

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Old 01-25-2013, 00:01   #7
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Quote:
Originally Posted by autumnleaves View Post
I have not made these yet. Before I do, would welcome your hints, tips and cautions:

3/4 c. almond meal (flour)
1 c. sesame seed
3/4 c. flax seed
2 T. psyllium husks
1/2 t. salt
2 c. water

I made these today for the first time baking them on a 12" x 15" silicone sheet. I believe that I shall half the recipe next time as they were a bit thick for crackers - though hubby liked them.
For this recipe, what size area is required to get the right thickness when the dough is rolled out for baking?

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Old 01-25-2013, 00:20   #8
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As you can see, everyone has a favorite way but the recipe is quite forgiving. The only advice I would have is to make sure to season them with a decent amount of salt when still wet. Salty crackers are far better! Also, keep an eye on them as they go from non-crunchy to perfect crispness to burned in a relatively short time, which depends on how thick you make them.

I love these though and am so grateful to Optimist for sharing the recipe. Put a nice hunk of cheese on one and I'm a happy camper

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Old 01-25-2013, 00:25   #9
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I use large rimmed cookie sheets and it takes two for the recipe. By the way, I use a dough lifter to flatten them. Works like a charm. It may be called a dough scraper.




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Old 01-25-2013, 01:07   #10
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I roll out the dough half at a time and it takes two large baking sheets. I roll it as thin as possible & watch it carefully as it bakes.

Even if a few are a bit thicker, they're still good when I melt a slice of sharp chedder on 'em & then lay on a thick slice of ham - very substantial snack!




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