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This Giveaway is Closed.  Thanks for participating and Congratulations to Megan E.


 I admit it.  I enjoy a good cookbook.  And not to just for the recipes, but to read.  Not just read, but I mean curl up in my bed with a cup of joe and read.  Does that make me strange?  Perhaps.  Does it mean that I know a good cookbook?  Ya, I think so.  But the most frustrating thing is getting a new cookbook, opening it up and realizing I can’t make half of the recipes.  I live in a developing country with no import store and 85% of the ingredients I cook with come from a traditional wet market.  You too?   

I ran across The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making on Lisa’s (from This Pilgrim LifeInstagram.   As a Christmas present, my mom bought it for me and shipped it over and WOW!  This is it, my fellow expatriates.  The cookbook was made for us.  I’m not just talking recipes like delicious stew and yummy peanut butter cups, but also mozzarella, stock, granola bars (2 types), sandwich bread, yellow cake, instant oatmeals, ketchup, ranch dressing and more. (Click over to look at the full index.)  And then there is a whole chapter on freezer foods… like making your own frozen pizzas.  Hello?!  Am I the only one excited here??

peas

This cookbook not only has great recipes that are so applicable to the expat life, but the author, Alana, also weaves beautiful tales throughout, explaining the inspiration behind the recipes.  A story of amazement watching a friend whip up mayonnaise from olive oil (wait…what?!).  Another story of her family failing at camping but their accomplishment making ‘smores with homemade marshmallows.  

I love the snack aisle chapter probably the most because I have hundreds of kids (okay, not hundreds but today it felt that way) who are ravonous about 23.5 hours out of the day and healthy non-msg-riddeled snacks are yet to be found in my host country.  But today, I am sharing a recipe from “The Bread and Cracker Aisle” chapter.  These wheat crackers are versatile and delicious (and serve as a great snack).  The first time I made them I was fresh out of millet so I substituted chia seeds instead.  Turned out great!  Just try to keep the dry ingredients at the same measurements and experiment.  Also, I can eat a dozen of the garlic and rosemary version.  So yum! 

Bonus: Each recipe gives storage suggestions for the fridge, freezer and canning, if applicable.  Also, Alana shares variations of the recipes.  In the cookbook, she shares how to make these crackers gluten free.

Wheat Crackers
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Ingredients
  1. 1 cup all purpose flour; plus additional for the counter
  2. 1 cup spelt flour or whole wheat flour
  3. 1/2 teaspoon baking powder
  4. 1/3 cup of whole, uncooked millet
  5. 1/3 ground flax seeds
  6. up to 3/4 cup water (divided)
  7. 1/2 teaspoon kosher salt, plus additional for sprinkling
  8. Optional- 5 medium garlic cloves, minced, and 1 tablespoon minced fresh rosemary
  9. 1/2 cup plus 2 tablespoons olive oil
  10. Freshly ground pepper
Instructions
  1. Preheat the oven to 350ΒΊF. In a medium bowl, combine the two flours, baking powder, millet, flax, salt and garlic and rosemary, if using. Add the olive oil and combine with a fork. Slowly add 1/2 cup of water, mixing with your hands as you go. Continue to add more water (up to 1/4 cup additional water) to the dough until it holds together. Knead the dough with your hands in the bowl for 2 minutes until it is smooth and very workable.
  2. Turn out the dough onto a floured surface, press into a flat disc, and roll with a rolling pin until the dough is 1/8 to 1/4 inch thick. For square crackers, use a pizza wheel or sharp knife and cut the dough into 2-inch squares. For round crackers, use a 2-inch biscuit cutter. Any leftover dough can be rerolled for more crackers.
  3. With a spatula, transfer the cut dough to ungreased baking sheets and sprinkle each cracker with salt and pepper. Bake for 20 to 22 minutes, switching the position of the sheets and rotating them midway through, until the crackers are hard to the touch. Transfer to a wire rack.
Storage
  1. Room Temperature: covered container for 7 days
  2. Freezer: freezer-safe container or bag, 3 months (recrisp in a 375ΒΊF oven for 3 minutes)
Taking Route http://takingroute.net/

We think The Homemade Pantry is such a fabulous resource for expats we are giving a Kindle Version away for free!  

There are 3 easy ways to enter.  Feel free to do all 3 and enter 3x.


1) Leave a comment on the blog answering this question: What is your favorite resource for your kitchen? (example: blog, cookbook, app, etc.)

2) Share this Giveway either on Facebook or Twitter.  Leave us a comment to let us know you have. We honor the honor policy.

3) Subscribe to our blog.  Follow this post up to the righthand sidebar (if on the computer) or scroll down (if you are on your phone) and enter your email to subscribe to Taking Route.  (We don’t spam or give your email away or sell it for millions of dollars!) Also, don’t forget to leave a comment letting us know you did.  We can actually check whether or not you’ve done this but I have hundreds of 5 kids, so the probability that I actually will check is low.  So please, be honest.  

We will pick a winner Wednesday, February 4th at 9 pm EST.  This Giveaway is Closed.  Thank you for participating and Congratulations to Megan E.!