New Year, Nibby Crackers!

02 January 2013 Kelly Thompson

 

The start of the new year is a great reminder to keep innovating in the kitchen. Enter cocoa nibs! If you’re a chocolate lover, healthy eater, or are intrigued with unique ingredients, these are a must-try. Nibs are cocoa beans that have been separated from their shell and roasted to perfection in our chocolate factory. In addition to being naturally rich in vitamins and minerals and a great source of antioxidants, they are incredibly versatile in a variety of sweet and savory recipes. Some with nut allergies swear by them as a perfect nut substitute!
 
We made this batch gluten free. If you'd like to do the same, simply substitute Bob’s Red Mill Gluten Free All-Purpose Flour or your favorite GF flour blend cup-for-cup.These crackers are crunchy and a bit sweet, and pair perfectly with a variety of cheeses. In particular, we like Mt. Townsend’s Trailhead Tomme, Cypress Grove’s Humboldt Fog, and hard aged cheeses.  
 
Pick up Theo nibs at our Retail Store, on our web shop, or at select grocery and natural food stores.
 
THEO NIBBY CRACKERS
(Recipe adapted from Kate Heyhoe)
 
INGREDIENTS:
1 C unbleached flour
1/4 C dry red wine
1/4 C sugar
3 T olive oil
1 tsp. ground pasilla chile
~2 T Theo nibs, chopped
1/2 tsp. salt
1.5 tsp. baking powder
 
 
WHAT TO DO:
Preheat oven to 375°F.  In a medium bowl, whisk together, flour, sugar, chile, salt, and baking powder.  In a liquid measuring cup, combine wine and olive oil.  Pour into dry ingredients and mix with a spoon until the dough begins to come together.  Add nibs and gently knead the dough until the nibs are evenly distributed and the dough is homogeneous.
 
Allow to rest for ~10 minutes.
 
On a floured board, roll dough to about 1/8” thickness and score with a knife into small squares.  Prick with a fork and bake for 20 minutes, or until the crackers are firm and golden in color.  Allow to cool just slightly, then separate the crackers along score marks and cool completely.  (If necessary, return the crackers to the oven for a couple of minutes to re-crisp, as the center crackers may not have baked as thoroughly as the outer ones).
These crackers are gluten free, using Bob's Red Mill Gluten Free All Purpose Flour in place of unbleached wheat flour.
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