Cooking Class Week 4 was all about snacks! The kids love to snack all through class, so I knew this class would be a successful one! We started with some flat bread crackers. I found this recipe through Smitten Kitchen. We make it at home pretty often, because it is so easy and tasty and I always have all the ingredients on hand. The kids devoured the first sheet of crackers to come out of the oven and were excited to take a few home when the next batch came out.
Crisp Rosemary Flatbread
Adapted from Gourmet, July 2008
- 1 3/4 cups unbleached all-purpose flour
- 1 tablespoon chopped rosemary plus 2 (6-inch) sprigs
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup water
- 1/3 cup olive oil plus more for brushing
- Flaky sea salt such as Maldon
- Preheat oven to 450°F with a heavy baking sheet on rack in middle.
- Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
- Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
- Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.
- Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.
Chocolate Green Smoothie
- 1 T chia seed
- 4 – 6 oz water
- 4 – 6 oz unsweetened vanilla almond milk
- 1/2 frozen banana cut into chunks
- small piece of avocado – about 1/5 of a large avocado or 1/4 of a small one
- 1 tbsp raw cacao
- 1 tsp raw honey
- 1 tbsp coconut oil
- 2 – 4 ice cubes
- 1 cup oatmeal
- 1/2 cup peanut butter
- 1/3 cup honey
- 1 cup coconut flakes
- 1/2 cup ground flaxseed
- 1/2 cup chocolate chips
- 1 tsp vanilla
- Mix everything above in a medium bowl until thoroughly incorporated.
- Scoop out and roll into balls, it helps to keep your hands a little wet – they’re a little sticky!
- Let chill in the refrigerator for half an hour. Enjoy!
- 1 cup apple juice or cider
- 1 cup plain yogurt
- 2 tablespoons honey
- 1 teaspoon vanilla
- 2 cups frozen strawberries
- one banana
- Stick it all in the blender and blend away