Rosemary yogurt biscuits

The past few weeks have been crazy at work. I haven't had much time for anything else, so I was determined to spend most of the weekend in the kitchen away from the computer. I wanted to prep for the week, so I would have healthy snacks and lunches ready to go. I made almond butter, red beans for tacos, beets with ginger & orange, pickled carrots, granola bars, yogurt cheese, and a big veggie stir fry with rice. Whew. Needless to say, I spent a lot of time washing dishes too.

I made these rosemary yogurt biscuits for breakfast yesterday. They were perfect on a cold Sunday morning. I had a few friends (via instagram) ask for the biscuit recipe, so here it is.

This recipe was adapted from Heidi's yogurt biscuits from Super Natural Everyday. I dog-eared the recipe when I received the cookbook last year for my birthday. I had forgotten about it until I was flipping through the book on Saturday night. I decided they were just the comforting breakfast I needed. Being from the South, biscuits are more than just breakfast, they remind me of being a kid. Two older ladies, Grace and Katherine, watched my siblings and I when we were very young. Every meal was homemade and from the garden, and there were always hot biscuits on the table. My biscuits are a little different from what Grace and Katherine would have made, but I think they would approve.

I love adding herbs and spices to savory baked goods and breads. It's a great way to get an extra dose of goodness (vitamins & minerals) in your meals. Rosemary is one of my favorite herbs, especially in the winter months. Plus it has a long shelf-life even when purchased fresh. Rosemary is a warming, culinary and medicinal herb. It's recommended for headaches, fatigue, poor appetite, low blood pressure, and bad circulation. Apparently rosemary tea is a natural alternative to aspirin for treating headaches, fever, and gas. Next time a headache arises, I think I'll try this natural remedy instead.

Rosemary yogurt biscuits
Adapted from Super Natural Everyday
3/4 c whole wheat pastry flour
1/4 unbleached all-purpose flour
1.5 tsp baking powder
1/2 tsp salt
1/2 stick of butter, chilled and cut into small cubes
2/3 c plain full fat yogurt (don't use nonfat)
1 tsp rosemary, minced

Preheat oven to 450. Place baking sheet in the oven to preheat as well.

Add flour, baking powder, and salt to a large mixing bowl (or food processor). Add the chilled butter cubes and cut into the dough with a pastry cutter or your hands (or pulse about 8 times). You want pea sized chunks, not fine sand. Add the yogurt and rosemary and stir well (or pulse) until just combined.

Remove the dough from the bowl (or food processor) and roll onto a well-floured surface. Knead a few times and roll out into a square. Cut in half and stack the layers on top of one another. Roll out again (I used my hands). Repeat this a few times. This stacking will help form those flaky layers. Finally roll the dough out about .75 inch thick. Use a biscuit cutter to cut into 8 small round biscuits. If you don't have a biscuit cutter, use a glass or just cut into squares.

Place biscuits on the warm baking sheet about half an inch apart. Bake for 8-10 minutes or until the bottoms have lightly browned. Remove from heat and eat immediately.

These biscuits were perfect on a cold Sunday morning after a run. We ate them with scrambled eggs and a dash of Siracha.

Source: Wood, Rebecca. The New Whole Foods Encyclopedia, 2010. 

Rosemary walnut crackers

Crispbread or crackers were served alongside bread everywhere in Stockholm. Our favorite were from Restaurant BAR. They were thin and topped with sesame. (They also served a lovely risotto, olive stuffed pepper, and Mediterranean grilled veggies.)

Most crackers that line our grocery store shelves are super processed, and frankly don't taste that great. Some of the so-called healthier options taste like cardboard. Who wants to eat that?

As I was eating crispbread in Sweden, my baking class was making crackers in Pittsboro. So when I got home I decided to make some. These crackers are really tasty and easy to make. They're made with real ingredients that you can pronounce. You can taste the rosemary flecked throughout the nutty cracker. The sea salt brings out the flavor. And the egg acts as a binder and helps with that crunch.

Instead of buying another box of Triscuits, impress your friends and make these instead. Then add delicious toppings and enjoy as appetizers (also makes a great afternoon snack).

Rosemary walnut crackers
Inspired by Roost
1/2 c walnuts
1 c almond flour
1 tsp fresh rosemary, minced (feel free to add other fresh herbs here)
1/2 tsp salt
1 egg

Preheat the oven to 350.

Chop the walnuts finely. Add to a large mixing bowl along with the almond flour, rosemary, and sea salt. Crack the egg into a small bowl and whisk. Pour egg into the dry mixture and mix well. Form into a ball of dough.

Cut two sheets of parchment paper (~10-12 in wide). Put a sheet onto your counter, and then add the dough ball. Press down with your hands, flattening into a disc. Add the second sheet of parchment paper and roll out with a rolling pin. Start from the middle, pushing out toward the edges with the rolling pin, rotating as you go. Once you've reached your desired flatness (~.25 in. or less) cut into squares or rectangles with a pizza cutter. Don't move the pieces, just cut them (it's harder to cut—without breaking—once the crackers are baked).

Bake for 10-12 minutes. The edges should start to brown a little. Remove from the oven and completely cool before eating. Makes about 20, 2 x 2 in. crackers

Almond milk to rosemary crackers

Last week in class, we made almond milk. I was surprised at just how easy it was. I took home the leftover almond meal (what is left in the cheesecloth or nut milk bag after draining) and attempted my first gluten free cracker. I'm not sharing the recipe today, because I need to test it a few more times. It tasted good, but didn't have the right crackery crunch. Do any of you make your own crackers?

Until then, check out Sarah's video for making nut milk. It's so easy and can be made in a blender. If you're in a time crunch, blanch the nuts instead of soaking. I can't wait to make different nut milks at home. Oh and you can by cheesecloth or the nut milk bags at your local natural food store. Do any of you make your own already? If so, what's your favorite recipe?

And if you like your milk a little sweeter, drop a few dates and a dash of cinnamon into the blender to naturally sweeten your milk. Enjoy!

*Update: My grandfather is doing better at the moment. Thanks for you kind words and thoughts!