Re: Re: rosemary-garlic almond crackers

[Guest guest]

Heya Misty (to use a Jody-ism),

Yeah. Equal garlic to rosemary (obviously only if someone likes garlic. <g>)

Also, I put them back in the oven, since some of the middle ones weren't

sufficiently firm

using her instructions, and let them bake for a while between 200-250. And then

turned it up to

350 for a few minutes at the end to give them a golden brown color. And then

shut the oven

off and let them stay in to continue drying.

I like them even better this way.

Make at least a double recipe. Because you will regret if you don't. <g>

And make sure to use the sea salt crystals - instead of regular granulated (sea)

salt.

It has a sea salt potato chip or pita chip vibe to it this way, with the extra

dehydrating.

Also, once between the pieces of parchment, I rolled it out with a rolling pin.

Mara

> Equal amount of garlic as rosemary? I've been eyeballing these. I follow her

on twitter and she posted the link a while back.

>

> Thanks for the review

>

> Misty

>

>

>>

>> Just made Elana's new rosemary almond crackers:

>>

>> http://www.elanaspantry.com/rosemary-crackers/

>>

>> but added an equal amount of garlic to the recipe.

>>

>> Yum. Insanely good.

>>

>> Mara

>>

>

>

>

>

> ------------------------------------

>

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[Guest guest]

I have found with crackers that you can 1/2 the dough and bake them on 2 sheets to get a much thinner cracker as well. I like thinner if I'm using them w/quacamole or salsa ar taco salad and I like thicker if I'm eating them with cheese.

Marla

From: Mara Schiffren

Sent: Monday, June 14, 2010 9:11 AM

To: BTVC-SCD

Subject: Re: Re: rosemary-garlic almond crackers

Heya Misty (to use a Jody-ism),Yeah. Equal garlic to rosemary (obviously only if someone likes garlic. <g>)Also, I put them back in the oven, since some of the middle ones weren't sufficiently firmusing her instructions, and let them bake for a while between 200-250. And then turned it up to 350 for a few minutes at the end to give them a golden brown color. And then shut the ovenoff and let them stay in to continue drying. I like them even better this way. Make at least a double recipe. Because you will regret if you don't. <g> And make sure to use the sea salt crystals - instead of regular granulated (sea) salt. It has a sea salt potato chip or pita chip vibe to it this way, with the extra dehydrating. Also, once between the pieces of parchment, I rolled it out with a rolling pin. Mara> Equal amount of garlic as rosemary? I've been eyeballing these. I follow her on twitter and she posted the link a while back.> > Thanks for the review > > Misty> > >> >> Just made Elana's new rosemary almond crackers:>> >> http://www.elanaspantry.com/rosemary-crackers/>> >> but added an equal amount of garlic to the recipe.>> >> Yum. Insanely good. >> >> Mara>> > > > > > ------------------------------------> >

[Guest guest]

Add me to this nutty group!!!

>Thank you two for this correspondence. I thought I was the only one with a

crack addiction to all things nutty. How is it possible to have the discipline

to do SCD, yet have no self-control when it comes to nut products?!

>So when is the first Nut-Addicts-Anonymous meeting?

>

>-Joanna

>

>

>> > >

>> > > Heya Misty (to use a Jody-ism),

>> > >

>> > > Yeah. Equal garlic to rosemary (obviously only if someone likes garlic.

<g>)

>> > >

>> > > Also, I put them back in the oven, since some of the middle ones weren't

sufficiently firm using her instructions, and let them bake for a while between

200-250. And then turned it up to 350 for a few minutes at the end to give them

a golden brown color. And then shut the oven off and let them stay in to

continue drying.

>> > >

>> > > I like them even better this way.

>> > >

>> > > Make at least a double recipe. Because you will regret if you don't.

<g>

>> > >

>> > > And make sure to use the sea salt crystals - instead of regular

granulated (sea) salt.

>> > >

>> > > It has a sea salt potato chip or pita chip vibe to it this way, with the

extra dehydrating.

>> > >

>> > > Also, once between the pieces of parchment, I rolled it out with a

rolling pin.

>> > >

>> > > Mara

>> >

>>

>

>