Crispy Freekeh Crackers

I recently read about these single ingredient crackers in Food52's Genius Cookbook.  There was just a small blurb about Dan Barber making them at his restaurant but nostep-by-step recipe.  I was intrigued by the idea of making crackers with only grain- no oil, or butter or spices. We are all about Tasting the Grain pure and simple here at Hayden Flour Mills.  It took me a few tries to figure these out so I thought I'd share some tips. The main thing I learned is that you have to overcook the grain, that way it purees more easily. And after fighting a lot of sticky freekeh puree I learned that the best way to roll the crackers out was to put an oiled piece of parchment between the puree and the rolling pin. 

This is a great way to use freekeh because it really allows the green taste of the grain to come through. And these crackers are just delightfully crunchy! Perfect with soft spreads and soups. 

Crispy Freekeh Crackers

1 cup freekeh
Sea salt flakes

1. Place freekeh in a pot and cover with 2 inches of water. Bring to a boil, reduce heat and simmer for 40 minutes. The trick is to get the freekeh very soft-on the verge of mushy. If the freekeh is still soft simmer for another 5 minutes. 

2. Pour cooked freekeh and remaining cooking liquid into a food processor and puree. You are looking for the consistency of mushy oatmeal. Add 2-3 tablespoons water if the pureed freekeh is dry and crumbly. 

3. Preheat your oven to 300 degrees. Spray a cookie sheet with oil. Then prepare a piece of parchment that is the same size as the cookie sheet. Spray one side of the parchment with oil. Pour the  freekeh pureee into the middle of the cookie sheet. Place the parchment oil-side down on top of the freekeh puree. Use a rolling pin to spread the puree thinly across the cookie sheet. As with pie dough, start rolling from the middle and push the dough out to each end of the sheet. Roll the puree until it is about the thickness of a quarter. Peel away the parchment paper (hopefully without any freekeh puree stuck to it!).  

3. Sprinkle the rolled out freekeh puree with sea salt flakes and lightly press the flakes into the puree with your fingers. This will keep the salt from falling off during baking. 

4. Place the cookie sheet into the oven and set the timer for 2 hours. The cracker will start to bubble, this is ok. Remove from the oven when the cracker looks dry. You can test by breaking off the edges. If they snap off they are done. If they bend give it some more time. Allow to cool for 5 minutes. Then break the giant cracker into smaller crackers. 

Posted on June 11, 2015 and filed under Recipe.