Monday, May 08, 2006

Cumin Pastries

Since I'm such a huge fan of dips and spreads, I often need something other than crackers and pita chips to dip into them. Like my polenta crackers, these are super quick to make, and have a different flavor than the normal crispies you are used to.

Since the recipe is so basic, it's open to literally any translation you can come up with. You can substitute poppy seeds or flax seeds for the cumin seeds or add in some fresh garlic or other seasonings. No matter how you make them, you can have these on the table in under 20 minutes.

Cumin Pastries

Cumin Pastries
1 c flour
1 tsp baking powder
1/2 tsp salt
1 tbsp cumin seed, toasted
1/3 c water (or more if needed)

Preheat oven to 400 degrees. Combine all dry ingredients in a large bowl. Add water, and combine to form an elastic dough. Be careful not to overmix!
Roll out dough to 1/4" thick, and cut into 1" diamonds or squares. Place on ungreased baking sheet or preheated baking stone. Place in oven, and bake 15 minutes, until slightly brown. If desired, brush with melted butter upon removing from the oven.
Allow to cool slightly and serve.


Anonymous said...

ohhhh...I love the looks of those. I'm going to make them for sure!

draiodoirmna said...

This is my new favorite blog. I think I've written down every recipe since I started reading it a few weeks ago. I love to cook and I'm a vegan but I don't develop my own recipes. Thanks for the inspiration.

Michele said...

These look fantastic!!

Anonymous said...

Thanks for the recipe looks amazing!

Anonymous said...

I think I'll try these with onion. The other recipe I have is high in oil, and I really like the idea of having them be low-cal.


jae said...

wow, those look great. i know what you mean about feeling the need to bake up something 'crackery'.

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Anonymous said...

Do you think whole wheat (pastry) or soy flour would mess it up?