This girl loves her carbs. But I try to avoid packaged foods. Particularly those that contain hydrogenated oils and loads of ingredients I can’t even pronounce. This sometimes creates a dilemma. Especially when the afternoon munchies strike at work and the only snack within sight is a Costco-size jar of peanut butter filled pretzels.
It was during just such a dilemma that I had the epiphany to google recipes for homemade crackers. What snack could be better… thought I… than delicious crackers that I know contain all natural ingredients and whole grains from my very own pantry? So I googled. And I ran into a blog called Kitchen Stewardship and a wonderful recipe for homemade thin wheat crackers (doesn’t take a lot of imagination to figure out what brand name packaged snack it might be replicating).
I made them according to the recipe and, other than finding it a challenge to roll them out thin enough, found they were extremely easy to make. And delicious. On the next attempt, I decided to change things up a bit. I felt like adding some extra crunch with sunflower and flax seeds, and was low on whole wheat flour so I improvised. I am also not a fan of the earth balance flavor I used to replace the butter, so I tried them with coconut oil.
When was the last time you had still-warm-from-the-oven crackers? Never right? Well now you can change that – make a batch of these next time you’re craving a salty treat and enjoy these delicious crispy crackers… with none of the hydrogenated oils and preservatives that accompany the store box version!
adapted from Kitchen Stewardship’s homemade crackers
1/2 cup white whole wheat flour
1/2 cup sweet white sorghum flour
1/4 cup whole wheat flour
1 teaspoon whole flax seeds
1 tablespoon raw sunflower seeds
1/2 teaspoon salt
4 tablespoons coconut oil
1/4 cup water
1 tablespoon honey
1/4 teaspoon vanilla
Combine flour, seeds, and salt in food processor until combined. Add coconut oil and pulse until mixture resembles wet sand (really appetizing metaphor right?). In a separate bowl, combine water, honey and vanilla and mix well. With food processor running, slowly pour the wet mixture into the flour mixture until a dough forms.
Spread one fourth of the dough onto a piece of parchment paper. Roll the dough as thin as possible using a rolling pin or pastry roller. Cut into desired shape (squares seem logical here) and transfer parchment paper onto a baking sheet. Sprinkle with sea salt and bake at 400° for 5 to 7 minutes or until golden brown.