Recipe: Blue Hill One Ingredient Whole Grain Crackers

ONE-INGREDIENT WHOLE GRAIN CRACKERS



To make the simplest version of a whole grain cracker at his restaurant, Blue Hill at Stone Barns just outside New York City, Dan Barber purees boiled whole grains like freekeh or farro, spreads the loose pulp on a rimmed baking sheet about 1/8-inch (3mm) thick, and bakes it low until dry and crackly (say 300 degrees F /150C for about 2 hours).

Doing this at home is just as straightforward. A cup of dried grains, boiled in abundant water till tender, then drained and pureed with a little of their cooking water, will make about 1 cookie sheet of crackers that handsomely show off the textures and flavors of whole grains. Once the sheet cools a bit, the crackers can be snapped off in irregular pieces. Salt is optional.

The crackers pair nicely with hummus or herb jam.

Adapted from dan barber
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook by Kristen Miglore