As my mom lovingly enjoys to point out, there’s truly “never a dull moment” in my life! And this week, my life is interesting enough to bring her all the way here to Pittsburgh. I didn’t choose to create these crackers on a whim (as I do many other recipes); the reason I picked a crisp, crunchy bake this week is because in less than 24 hours I’ll be restricted to everything mushy. Yep, I’m getting my wisdom teeth out, all four of them. Today I bring you my last snack of sorts, a final hoorah of munchies with some sort of significant texture–at least until I’m healed up and back to crunching on my usual three hundreds pounds of carrots a day.
As usual, this bake was anything but straightforward. What began as a complicated project that involved my oven becoming a dehydrator, six hours of ingredient prep, and 48 hours of the whole apartment reeking of cauliflower, ended up resulting in a much more user-friendly recipe. (Stay tuned for future successful cauliflower endeavors–I’m determined to master them when I get the time).
When I’m in the midst of these experimental baking frustrations, I find myself being drawn to foods that bring me a sense of familiarity. One such comfort flavor for me is rosemary. Something about the undeniable smell of it, especially in baked goods, makes me want to curl up in a blanket and watch a movie. I’ll never forget the joyful anticipation of waiting at my grandma’s kitchen table as she warmed the rosemary bread she’d bought for my sister and I at the store earlier that day. Or going out to the backyard and picking fresh sprigs off our own plant and proudly presenting them to our mom at her request while she cooked, breathing in the aromatic oil left on our fingers as we watched her.
It was the comforting feeling I had in those moments that prompted me to pull out my jar of dried rosemary yesterday when I felt the weight of defeat (and the lack of any edible outcome) bring an end to my first recipe attempts. I think I hoped that the beautifully stunning, perfect taste of it could right all the wrongs I was committing as the recipe developer (those of you who don’t like rosemary, I’m sorry but you’re simply incorrect). And rosemary did not disappoint. The first cracker I tried wiped away all the figurative and literal bad tastes in my mouth from the preceding ordeals. Not only that, it replaced them with a pleasant stream of reminiscing.
Flavors, smells, and other seemingly minuscule memories can have such power, even years after we first experience them. Opening my rosemary involved me doing far more than just taking a lid off a container. To me, it also opened up the temporarily forgotten joys of days at my grandparents’ house or perusing the bakery section of the grocery store with my sister or gardening with my mom. Comfort food has become such a generic phrase, but it really does hold truth. Have a taste of what does this for me, and try your hand at these crackers–they’re so easy! But also take time to seek out the unique things that bring sweet memories rushing to the surface of your own brain, as insignificant as they might seem–indulge in your comfort food.
Even though I walk through the darkest valley,
I will fear no evil, for you are with me;
your rod and your staff, they comfort me.
Rosemary Olive Oil Crackers (V)
Ingredients (feel free to double recipe and split dough on two pans)
- 1/3 cup whole wheat flour
- 3 TBSP nutritional yeast
- 1/4 tsp baking powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 tsp dried rosemary
- 1 TBSP olive oil
- 3 TBSP water
- Preheat oven to 400°F.
- Combine flour, nutritional yeast, baking powder, garlic powder, salt, and rosemary in the bowl of a food process or cup of a Nutribullet. Pulse until evenly mixed and rosemary is finely ground in the mixture.
- Dump processed mix into a bowl. Add olive oil and water, and mix until dough comes together.
- Roll out dough directly onto ungreased cookie sheet with a rolling pin. Roll it as thin as possible, but do your best to keep all sections the same thinness to avoid uneven baking.
- Using a pizza cutter or knife, cut crackers into any desired shapes you’d like.
- Bake in preheated oven for 8-10 minutes, or until edges begin to brown slightly.
- Remove pan from oven and let crackers cool completely. Enjoy!