Chile-Cocoa Graham Crackers - 8g Carbs, 1g Fiber, 3g Added Sugar
From: EatingWell - January/February 2011
These crunchy and crispy chocolate graham crackers have a tiny bit
of spicy ancho chile on top. Oat flour makes them extra tender and
tasty. Eat them plain or drizzled with a little melted chocolate.
Depending on how thin you roll the dough, the crispness of the baked
graham crackers will vary. If yours are not as crunchy as you like
after they are completely cooled (especially the ones in the center
that might be a little thicker), place them on a parchment-lined baking
sheet and bake at 325 degrees F for about 15 minutes. Let cool and
check again for crunch.
Nutrition Profile - - Diabetes appropriate | Low carbohydrate
Active Time: 30 minutes
Total Time: 2 1/4 hours (including chilling & cooling time)
About 3 dozen (2-inch) pieces
1 3/4 cups graham flour (see Notes)
1/3 cup oat flour (see Notes)
1/4 cup unsweetened cocoa powder, preferably natural (see Notes)
1/4 cup PLUS 2 Tbsp sugar
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
6 Tbsp cold unsalted butter, cut into 1/2-inch cubes
3 Tbsp low-fat milk
3 Tbsp honey
1/2 tsp vanilla extract
Pulse graham flour, oat flour, cocoa, 1/4 cup plus 2 tablespoons sugar,
1/2 teaspoon salt, baking powder and baking soda in a food processor
until thoroughly mixed. Sprinkle butter cubes over the mixture. Pulse
until the mixture resembles cornmeal. Stir milk, honey and vanilla in
a small cup until the honey is dissolved. Drizzle the honey mixture
into the food processor. Process just until the dough holds together.
Shape the dough into a flat 8- to 9-inch square. Wrap and refrigerate
until cold but still supple enough to roll out, about 30 minutes.
Position a rack in center of oven; preheat to 350°F.
Roll the dough between sheets of parchment paper until it is 1/8 to
1/16 inch thick and as even as possible from the center to the edges.
(You will have an approximate 12-by-16-inch rectangle. If you find
the dough difficult to roll evenly over such a big area, divide it
and roll out and bake two smaller pieces.) Flip the paper and dough
over once or twice to check for deep wrinkles; if necessary, peel
off the parchment and smooth it over the dough before continuing.
Peel off the top sheet of parchment. Prick the dough all over with
a fork.
To prepare topping:
Sprinkle the dough evenly with tiny pinches of salt (about 1/16 teaspoon
total). Mix 1 tablespoon sugar with chile powder and cinnamon. Sprinkle
the dough evenly with the spiced sugar.
Slide the dough onto a large baking sheet. Even up the edges with a
sharp knife. Leave the edge scraps in place (for nibbling and to
protect the rest of the grahams from burnt edges). Bake until the
grahams are just starting to brown around the edges, 20 to 25 minutes.
Let cool on the pan on a wire rack for 10 minutes. Cut into squares,
diamonds or rectangles. Let cool completely before storing; the grahams
crisp up when completely cool.
Tips & Notes
Make Ahead Tip:
Prepare through Step 2 and refrigerate for up to 2 days; let soften
slightly at room temperature before proceeding with Step 3. Store
grahams in an airtight container for up to 2 weeks.
Equipment: Parchment paper
Notes:
Graham flour is 100% whole-wheat flour. Before milling, the bran and
germ are coarsely ground and the endosperm is finely ground; all are
recombined to create a flour with a texture and flavor like wheat bran.
Oat flour is made from finely milled whole oats. Look for both near
other flour in the baking or bulk section in natural-foods stores
and well-stocked supermarkets.
Cocoa powder comes in two styles—natural and Dutch-processed.
Dutch-processed cocoa has been treated with alkali, or "Dutched,"
to neutralize the natural acidity of cocoa, while natural has not.
For this recipe, we prefer the taste of natural cocoa powder,
although either type can be used.
Ancho chile powder, made from dried poblano peppers, has a mild,
sweet spicy flavor. Look for it in the spice section of well-stocked
supermarkets.
About 3 dozen (2-inch) pieces
Serving Size: 2-inch piece
Nutrition per Serving:
59 Calories, 2g Fat, 1g Sat, 1g mono, 5mg Cholesterol, 1g Protein,
8g Carbs, 1g Fiber, 3g Added Sugars, 58mg Sodium, 16mg Potassium
Carbohydrate Servings: 1/2
Exchanges: 1/2 carbohydrates (other)
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
No comments:
Post a Comment