Sunday, September 12, 2010

Rainy Day Crackers

A rainy day here on the Island - is a good time to make crackers! I am using the poppy seeds I grew and harvested late August. I like this recipe, as it will withstand a bit of handling without becoming tough and dry. Recipe:makes 32 crackers 3 cups of flour ( I used half unbleached white and half stone ground wheat) 2 tsp baking powder 1 tsp salt 1/2 cup butter cut into small pieces 1 cup plain yogurt 3/4 cup sesame seeds - I used some flax as well 1/3 cup poppy seeds 1 large egg 1 tsp sugar Rub the butter into the flour, baking powder and salt. Add the yogurt and 1/2 cup sesame seeds and the poppy seeds.Stir just until the ingredients are incorporated. Divide the dough in quarters, wrap in wax paper, and chill for 10 minutes. Lightly coat a baking sheet with veg. oil and set aside. In a small bowl, lightly beat the eggs and sugar together until the sugar dissolves and set aside. On a lightly floured surface, roll the dough out, brush with egg wash and sprinkle evenly with the remaining sesame seeds. Cut into 2 X 5 rectangles or desired shapes. Bake @ 350 degrees for about 18 - 20 minutes - watch carefully - as soon as the edges are browned, remove from the oven. Cool completely before storing. these are really good with cheese Poppy Seeds Nutrition Facts for one tablespoon of poppy seeds Nutrient Nutritional Value Calories 45.9 Calcium 126 mg Protein 1.6 mg Potassium 62.9 mg Magnesium 30.4 mg Phosphorous 76.1 mg Sodium 2.3 mg Carbohydrates 2.5 g Poppy seeds are seen in the cooking of many cultures where they are used to flavor breads, cakes, rolls, and cookies in European and Middle Eastern cooking. In Turkey, they are often ground and used in desserts In India, the seeds are ground and used to thicken sauces.Poppy seeds are commonly used in both North and South Indian Cusine. They are called "gasagasa" in Tamil, "khuskhus" in Hindi, "gasagasalu" in Telugu, "gasagasa" in Kannada, and "posto dana" in Bengali. Poppy seeds can be dry roasted and ground to be used in wet curry (curry paste) or dry curry. They have a creamy and nut like flavor, and when used with ground coconut, the seeds provide a unique and flavour-rich curry base. The seeds are also used in noodle, fish, and vegetable dishes in Jewish, German, and Slavic cooking. In ancient days, athletes would consume a blend of poppy seeds with honey entwined to ensure strength and good health. I am definitely going to plant as much Papaver somniferum as my garden will allow next year - the flowers are gorgeous with each pod holding about a 1/4 cup of seeds.


  1. Always wanted to make my own crackers. Will have to try this recipe. Thx !

  2. You know, I love my poppies and I love poppy seeds, but it never occurred to me to harvest one from the other and then use them to bake! Will any variety of poppy do? Or is there a culinary favourite?

  3. We grew Papaver somniferum - we got the seeds from Richters and started them indoors first - the seed head are huge - the size of an apple - and you get about a 1/4 cup of seeds per poppy. I don't know if you can eat seeds from all varieties - but this one is the most productive!