Manna

manna

I read a few chapters out of Exodus this morning in my “Eat This Book” Bible reading plan, and I found it interesting the description of manna that fell from the sky during the Israelite’s time wandering in the desert.  I don’t think I’d ever really remembered this description:

“31 The house of Israel called the bread manna; it was like coriander seed, white, and it tasted like wafers made with honey.” – Exodus 16:31

So I thought, “I am going to make that this afternoon.  It listed my ingredients for me”  So I did.  Looked up a basic recipe for an unleavened cracker, and improvised the rest.  The results were pretty good and my first thought was, “This would be great with some goat cheese” (future blog post) but I wouldn’t recommend eating only this for the next 40 years…

Manna
makes enough for at least 10 desert wanderers

2 cups flour (white, wheat or a mix – I used AP white)
1 cup water
1 tbs coriander seeds, crushed fine
1 tbs raw honey
pinch of salt

Combine the flour, pinch of salt and coriander seeds in a bowl until well incorporated.  Stir in the water and honey (I microwaved the honey for ease in pouring) and mix with a fork until fully combined and knead it a few times to form a ball.  Divide the ball into 8 smaller sections.  Roll out each little ball on a floured surface until really really really thin.  Place the strips side by side (they can touch – they don’t spread) and bake at 475F for about 10-12 minutes until browned on top.  While still warm, drizzle more honey on top and place back in the oven until bubbling.  Remove, let cool completely, break apart and eat.

 

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