Who doesn’t love a good cracker? A nice crispy cracker! Right? A saltine is a serious comfort on those sick days. An herbed cracker dipped in hummus can hit the spot at snack time. A thin cracker topped with goat cheese and paired with a glass of vino is a MUST from time to time. I recently made the most outrageous crackers for my daughter’s party. Roasted beet crackers, yes beets! The beets made the crackers the most beautiful red color. They were quite the conversation starter and seriously tasty! Talk about a perfect way to sneak some veggies into your diet! These are perfect!
Roasted Beet Crackers
- 1 Shallot, minced
- 2 tsp Extra Virgin Olive Oil
- 1/2 cup White Whole Wheat Flour
- 1/4 cup Oat Flour
- 2 tbsp Milled Flax Seeds
- 1 1/2 cups Cheddar Cheese
- 4 tbsp Butter, at room temperature
- 1 tbsp Whole Milk
- 1/4 cup Roasted Beet Puree
Before I start, I should clarify about the oat flour. I have never purchased oat flour nor do I ever plan to…I have oats, I have a blender, therefore, I have oat flour. kapeesh!?!
Heat the oil in a small saute pan, add the minced shallot and cook for 2-3 minutes, just until fragrant and tender. Remove from heat and allow to cool.
Roll the dough out very, very thin. I usually roll the dough a few times in each direction, starting in the middle, then rotate and flip the dough. Okay, so I didn’t break out the ruler for this not that I ever would. I don’t know who really does that. But I would guess that it was less than an 1/8 of an inch thick.
Transfer cut pieces to a cookie sheet lined with parchment paper and gently prick a few times with a fork. You don’t have to use parchment paper but I was getting ready for a party, and I didn’t have a spare second to wash another pan! Sorry, EARTH!!
Bake for 12-15 minutes in a 350 degree preheated oven. Allow to cool on a cooling rack and enjoy!
I served these at my daughter’s party with some plain jane crackers as well.
These crackers were a hit!