Recipe Post: Whole Grain Goodness (In Cracker and Cookie Form)

That's Mia's roller. And she actually used it to help make these!

So, in my quest to make a better yogurt dough snack, I have come up with two. An improvement on the cookies Mia and I made last time, and a cheesy cracker with a twist (presented below in reverse order). Today I baked both for our trip. Here are the recipes!

Whole Grain Crackers with a Cheesy Twist

Ingredients:

4 (possibly a little more or less) cups fresh milled whole grain flour (I used red, winter wheat)
1 cup whole yogurt
2 tsp Celtic sea salt
1 cup butter, soft at room temp
1 cup shredded mozzarella
Italian herbs

Cream yogurt and butter, mix in salt. Add in flour a bit at a time until you get a dough that is soft enough that it “feels” like cookie dough, but not too sticky to roll. It’s harder to soften a stiff dough, so try err on the sticky side. Once it is mixed, put it in a closed non-reactive container (glass is best, but plastic will work), and let sit on the counter (at room temp) overnight or up to 24 hours. The next day, roll out your dough on a floured surface. Cut into strips. Twist strips starting at the middle and then working out towards the ends, then stretch onto a cookie sheet. Sprinkle with cheese and herbs and bake at 350 degrees until brown. (These also work cut into any shape and not twisted.)


Whole Wheat Yogurt Raisin “Cookies”

(These are a version of the ones Mia and I made the other day. I made them without banana or sweetener and they are great for snacks. We have taken these on the road and they are now kid tested. Kids seem to love ‘em!)

4 (possibly a little more or less) cups fresh milled whole grain flour (I used red, winter wheat)
1 cup whole yogurt
2 tsp Celtic sea salt
1 cup butter, soft at room temp
1 or 2 handfuls of currants
3 tablespoons cinnamon

Cream yogurt and butter, mix in salt. Add in flour a bit at a time until you get a dough that is soft enough that it “feels” like cookie dough, but not too sticky to roll. It’s harder to soften stiff dough, so try err on the sticky side. Once it is mixed, put it in a closed non-reactive container (glass is best, but plastic will work), and let sit on the counter (at room temp) overnight or up to 24 hours. The next day, mix in currants and cinnamon. Roll onto floured surface and cut with cookie cutters. Bake at 350 degrees until just browned.

Serve as they are, or with homemade cream cheese sweetened with maple syrup and cinnamon to taste.