{"id":659,"date":"2008-12-14T16:43:46","date_gmt":"2008-12-14T03:43:46","guid":{"rendered":"http:\/\/www.frot.co.nz\/design\/recipes\/?p=659"},"modified":"2021-05-18T09:42:56","modified_gmt":"2021-05-17T21:42:56","slug":"whole-grain-crackers","status":"publish","type":"post","link":"http:\/\/www.frot.co.nz\/design\/recipes\/whole-grain-crackers\/","title":{"rendered":"Whole Grain Crackers"},"content":{"rendered":"<p><em> From Nourishing Traditions, by Sally Fallon. <\/em> Makes about 5 dozen<\/p>\n<ul>\n<li>2 1\/2 cups freshly ground spelt, kamut, whole wheat or rye flour, or a mixture<\/li>\n<li>1 cup plain yoghurt<\/li>\n<li>1 teaspoon sea salt<\/li>\n<li>1 1\/2 teaspoon baking powder<\/li>\n<li>2 tablespoons sesame seeds, toasted in oven<\/li>\n<li>8 tablespoons butter, melted<\/li>\n<li>unbleached white flour<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\">Mix flour with yoghurt and leave in a warm place for 12 to 24 hours. Place soaked flour, salt, baking powder and 4 tablespoons butter in food processor and process until well blended. Add sesame seeds and pulse once or twice to blend. Roll out to about 1\/8 inch on a pastry cloth, using unbleached white flour to prevent sticking. Cut into squares with a knife or rounds with a glass. Place on a buttered cookie sheet, brush with remaining melted butter and bake at 65C\/150F in the oven (or in a dehydrator) for until completely dry and crisp. Store in an airtight container in the refrigerator.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From Nourishing Traditions, by Sally Fallon. Makes about 5 dozen 2 1\/2 cups freshly ground spelt, kamut, whole wheat or rye flour, or a mixture 1 cup plain yoghurt 1 teaspoon sea salt 1 1\/2 teaspoon baking powder 2 tablespoons sesame seeds, toasted in oven 8 tablespoons butter, melted unbleached white flour Mix flour with yoghurt and leave in a warm place for 12 to 24 hours. Place soaked flour, salt, baking powder and 4 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[21,9,5,3,18,23],"tags":[],"_links":{"self":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/659"}],"collection":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/comments?post=659"}],"version-history":[{"count":2,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/659\/revisions"}],"predecessor-version":[{"id":1402,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/659\/revisions\/1402"}],"wp:attachment":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/media?parent=659"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/categories?post=659"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/tags?post=659"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}