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Tuesday, September 18, 2012

Whole-Grain Animal Crackers

“Let the wild rumpus start!” 



Said Maurice Sendak, author of the beloved 'Where the Wild Things Are'



Sendak's quote from our childhood tales and bedtime stories made me want to make my own 'wild things', in this case, animal crackers! Ever since I was a wee one I beloved the little crackers- especially the elephants! Oh, my nostalgic childhood…



Aren't these adorable? I purchased mine from AC Moore.

Though these little critters are called 'crackers', they are more cookie than anything. Soft and not too sweet, just the way I like 'em! 









Over the summer I given the opportunity to spend a couple of weeks in the Washington DC area to watch some little kids, and what did we do? We made homemade animal crackers, and boy, were they a hit! 




'Where the Wild Things Are'
Enjoy!


*Adapted slightly from the Cilantropist


Whole- Grain Animal Crackers




  • 3/4 cup Stone ground whole wheat flour
  • 1/2 cup All-purpose flour
  • 1/4 cup ground flaxseed*
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp nutmeg 
  • 1/8 tsp cinnamon
  • 1/4 c unsweetened applesauce
  • 1/4 c yogurt or 1/4 c unsalted butter, room temperature
  • 1/2 c stevia, honey, agave, mashed banana, date paste, etc.
  • 1 flax egg (1tbsp ground flax w/ 3 tbsp water)
  • 1/2 tsp vanilla extract

In a medium bowl, whisk together the flours, flaxseed, baking soda, salt, nutmeg, and cinnamon, set aside.  In the bowl of a stand mixer cream together the applesauce, sugar and sugar for about 2-3 minutes, then add the flax egg and vanilla extract and continue to mix.  With the mixer on low speed, add the dry ingredients in two additions, and then mix until the flour is just incorporated.  Turn the dough out onto a lightly floured surface and shape it into a ball; flatten the dough ball into a 1-inch thick disk and wrap it tightly in plastic wrap.  Refrigerate the dough at least 2 hours or overnight.  

When ready to bake, preheat to 350 & line a baking sheet with a Silpat.  Remove the dough from the refrigerator and let it get to room temperature; then roll the dough out on a lightly floured surface to a thickness of about 1/8 inch.  If the dough sticks, sprinkle more flour.
   
Next, the fun part! Start cutting out various shapes and gently place onto a cookie sheet. Re-roll and add more flour.

Bake at 350 degrees for 7-9 minutes, or until the edges are just lightly golden. Transfer baking sheet to a wire rack to allow cookies to cool completely. 






"I'll eat you up!" a quote by author Maurice Sendak, himself.


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