Thursday, September 19, 2013

Wheat germ and parmesan crackers

Yes, another cracker recipe....but this one is my favorite yet! It is pretty basic but the cheese makes it so flavorful. I used parmesan in one batch and some Moonglot goat cheese from Prairie Fruits Farm for another batch. Both were so good. I think as long as you use a hard grating cheese you really can't go wrong. 

These are great on their own, or served with some hummus or other dip. Yet another cracker to add to our routine!

I got the recipe from Weelicious. I really want that woman's cookbook for Christmas this year! She has some awesome and healthy ideas for kids!

Also, take note that I have a NEW food processor. The kitchenaid 13 cup processor with 3 blades, a 4 cup mini dish, and lots of other bells and whistles. I've been having so much fun with this thing. 

Wheat germ, flour, and cheese in the food processor. 

In goes the butter

Adding the water

All clumped so it is ready to go!

The cheese I used in this batch

You can kind of see how it clumps don't want to add any more water after this. 

Rolled out and cut with a pizza cutter

Baked! I had to try a few pieces to make sure they were done...

These get nice and crispy like a cracker should too. They were a big hit with the kiddos!

Wheat germ parmesan crackers

3/4 cup wheat germ
3/4 cup whole wheat flour
1/2 cup parmesan cheese, or other hard grated cheese (packed)
1 tsp salt
1/2 stick butter, cut into cubes 
1/4 cup cold water

Preheat oven to 350. Blend wheat germ, flour, cheese, and salt in food processor. Add in the butter and pulse until incorporated and crumbly. Slowly add the water until it all comes together in a ball. You can now roll the dough out right on your sil-pad, or roll and cut into shapes and transfer them on there. However much work you want to do. Bake for 15-20 minutes or until the outside edges are slightly brown and crispy. 

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