Baked Einkorn Crackers

Source: jovialfoods.com

Ingredients

• 2 cups (240g ) jovial All-Purpose Einkorn Flour (I ground my own Einkorn kernels so mine was whole wheat)
• 1/4 cup Pecorino Romano cheese grated ( I used fresh Parmesan Cheese)
• 1/2 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon fine sea salt plus more for dusting
• 3 Tablespoons plus 1 teaspoon (45 g) jovial Reserve Blend Extra Virgin Olive Oil
• 1/4 cup plus 2 tablespoons (89 g) water

Go crazy with the spices. Add all different kinds of seasoning prior to putting them in the oven. Your taste buds will thank you.

Directions

Place a rimmed baking sheet on the center rack of the oven. Preheat the oven to 350°F.

In a medium bowl, combine the flour, cheese, baking powder, spices, and salt. Cut the oil into the flour mixture with a pastry blender or a fork until it the mixture is sandy. Add the water and mix with a stiff spatula or an Einkorn Kneading Tool until well combined. With your hands, knead the mixture in the bowl to form a soft dough. Divide the dough into 4 equal pieces and cover with plastic wrap to keep moist.

Transfer the first piece to a 14-inch long piece of parchment paper and flatten it into a disc. Using a rolling pin, roll out the dough as thin as you can to a 10 x 12-inch rectangle, lifting it off the paper a few times during rolling. Using a pizza cutter, trim the edges then cut the dough into 2-inch rows vertically and horizontally to form square chips, then cut the squares into a triangle. Return the scraps to the bowl. Dust the surface of the dough very lightly with salt.

Transfer the chips on the paper to the preheated baking sheet and bake for 8 to 10 minutes until the edges begin to brown. Remove the pan from the oven. Carefully, lift up the paper and shake the chips into a large serving bowl. Return the sheet to the oven to warm up and proceed with the remaining pieces of dough, rolling them out one at a time.

Store the chips in an airtight container for up to 3 days.

Growing is what Homesteading is all About

We choose to homestead so we can eat food that we know the source of. In my favorite book, The Dirty Life by Kristin Kimball, I quote a paragraph. “The seeds arrived in February, a whole farm in a box. Of all the mysteries I’d encountered on the farm, this seemed the most profound. I could not imagine how several tons of food could come out of a box so small and light I could balance it on one hand.”

This has been an amazing feat for us. The picture above is abundance grown in the Utah desert. We talked about the sagebrush and lack of life on the land in our Wednesday YouTube this week. In that desert we amended, composted, watered nurtured and loved the land into growing. We ate fresh food, gave it away, canned it, froze it and dehydrated it. We did all that living in a small motorhome. We had abundance. Neighbors would come over to admire our large beautiful garden. Jim is an amazing grower.

In Oregon, where we removed enough rocks to build a rock wall 50 feet long and 3 feet high, we grew. We grew without a greenhouse but did use row covers. We learned to adapt to the soil, the moles, the rain and the lack of rain, (It does not rain at all from June to September). We had abundance again. We had more food that we could ever eat. We gave it away all the way across the country as we left there.

We are excited to get our farm in a box this year. We will be late in planting but we have a long growing season and so the excitement is founded.

We have decided to have a food forest, kitchen garden, herb garden and a market garden. We will incorporate permaculture into the first three and hope to get the equipment for the market garden as it will be clean and neat but not so much permaculture. We will use our land well. Animals, pastures, plants, and ponds will all work into our permaculture design.

We hope you can make your farm in a box no matter how small or large. It will be your way to grow your own REAL food with the confidence that when you eat it, it is nutrient dense, free from herbicides and a joyful experience on your plate.