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Millet Crackers

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MILLET CRACKERS

Inspired from a recipe found in “Super Baby Foods” by Ruth Yaron

• 2 1/2 Tbs. Extra Light Olive Oil  OR Butter, Melted

• 1 Tbs. Sage Honey

• 4 Tbs. Water

• 1/2 cup Millet – Not Ground

• 3/4 cup Kamut Flour

• Olive Oil ( to top the crackers ) – Extra Virgin or Extra Light is our preference.

In a Blender (we use a Tribest Personal Blender) grind millet into a coarse powder. 

In a mixing bowl, combine oil, honey and water.  Mix in millet and then add Kamut flour 1/4 cup at a time until it forms a nice dough texture.  Knead for about 3-4 minutes to form a soft ball.

On a greased large cookie sheet.  Roll dough so that it covers the entire pan.  Baste with a little olive oil (if you want a richer olive flavor, go with the extra virgin;  for a mild flavor, go with the extra light) and salt or use whatever topping you would like.  Bake at 325 degrees for 15-20 minutes.  Check after 15 minutes to make sure they are not getting too brown. 

Let cool until crackers are crisp.  Store in a plastic bag.

**For Sweet Crackers:

• Increase Sage Honey to 2 Tbs.

• Add 1 tsp. Cinnamon

Once you roll the dough out, baste with melted butter and sprinkle Sucanat and Sucanat w/Honey on the dough.  Bake as normal.

Ashley McCord
Canton, GA 

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This page  modified on 07/03/07 .  Comments or questions?