Did someone say “homemade crackers?” Why yes they did. And, I must say that they are delightful!
I’ve been making these crackers for a while now, and finally have a recipe to share with you! They’re made from high quality ingredients that you can feel good about feeding your family, and yourself!
As a mom, I’m always looking for ways to make snacking healthier and toddler-friendly because I have an almost 2 year old that it quite the snacker. I want to be feeding her little body the best foods that I can, and the best way to do that is to make my own snacks as often as I can.
Chances are, if you walk down the cracker aisle in your local grocery store, you’ll see tons of different cracker options. So which one should you choose? Some of the boxes say low-fat, some say low-sodium, “made with whole grains,” no trans fats, etc. etc. My point is, all those health claims can be confusing! The most important thing to look for is your ingredients. Turn the box around and read the ingredients. Do you recognize everything on the label? Are there long chemical names? Added sugar? Artificial flavors and/or colors? Sadly, many crackers will contain one or more of these unnecessary ingredients. I get so fed up with trying to find a quality product that I can feel good about. And if I finally find something, it’s probably so expensive! Because of all of this, I needed a solution. And the solution is homemade.
My Wheat Wheat Flax Crackers have been tested and approved on friends, family and toddlers. They are a winner! I’ve been making them almost weekly to keep up with the demand in my own house. I hope you and your family love them as much as mine!
benefits of whole grains.
Whole grains are a healthy addition to your diet. In contrast to refined grains [the ones you want to avoid], whole grains contain fiber and key nutrients to keep your body healthy. The fiber in whole grains will help stabilize your blood sugar which is an important aspect of overall health. Some great whole grain options include: whole wheat flour, oatmeal, buckwheat, quinoa and brown rice.
healthy snacking.
I’m a snacker. I admit it. And when I’m snacking my healthiest, I pay attention to balancing my snack with protein, carbohydrates and healthy fats. So while I do love my crackers on their own, I like them even better paired with some homemade hummus, quick pickled cabbage, cheese and/or salami.
homemade crackers paired with local Netherlands Gouda and salami.
homemade crackers paired with quick pickled cabbage and homemade hummus.
Check out the full recipe + direction below.
*As you can see in the recipe, I have garlic powder and herbs as optional additions to change the flavor a bit. I love the plain version, but I really, really love the garlic and herb recipe!
It’s up to you what you’d like to try or what you think your family will like.
Homemade Whole Wheat Flax Crackers
INGREDIENTS
- 2 ¾ cups whole wheat flour
- ½ cup ground flax
- 1 tsp sea salt
- 2 tsp herbs de Provence, or Italian Seasoning, or Rosemary (optional)
- ½ tsp garlic powder (optional)
- 2 tsp baking powder
- ½ cup cold organic unsalted butter, cubed
- 1 cup unsweetened almond milk
- Extra flour for rolling out dough
- Olive oil for brushing on crackers
- Sea salt for sprinkling on crackers
DIRECTIONS
Preheat oven to 375°F. Add flour, flax, salt, baking powder, herbs and garlic powder [if using] to a large mixing bowl and stir to combine. Cube cold butter and add to flour mixture. Using a pastry blender or fork, break up butter pieces throughout flour mixture until butter is spread throughout and mixture is slightly moist [I find that a pastry blender is much more efficient than a fork]. Add milk and stir until dough is mostly combined. Using hands, knead dough for about 1 minute, adding a little more flour if dough is too sticky (you can knead dough in the large mixing bowl or transfer it to your counter – I do it in the bowl). Transfer dough to a large floured surface. Using a rolling pin, roll out dough until it’s about 1/8th – 1/16th inch thick [the thinner the better]. Using a pizza cutter, cut crackers into about 1 inch by 1.5 inches. Transfer crackers to two parchment paper lined baking sheets. Using a basting brush, brush olive oil onto each cracker and sprinkle with sea salt. Put crackers in the oven and bake for 10 mins. After 10 minutes, swap baking sheets from top rack to bottom rack to ensure even cooking. Bake for another 8-12 minutes until golden brown. Remove from oven and let cool. Store in an airtight container for up to one week.
- 2 ¾ cups whole wheat flour
- ½ cup ground flax
- 1 tsp sea salt
- 2 tsp herbs de Provence (optional)
- ½ tsp garlic powder (optional)
- 2 tsp baking powder
- ½ cup cold organic unsalted butter, cubed
- 1 cup unsweetened almond milk
- Extra flour for rolling out dough
- Olive oil for brushing on crackers
- Sea salt for sprinkling on crackers
- Preheat oven to 375°F.
- Add flour, flax, salt, baking powder, herbs and garlic powder [if using] to a large mixing bowl and stir to combine.
- Cube cold butter and add to flour mixture.
- Using a pastry blender or fork, break up butter pieces throughout flour mixture until butter is spread throughout and mixture is slightly moist [I find that a pastry blender is much more efficient than a fork].
- Add milk and stir until dough is mostly combined.
- Using hands, knead dough for about 1 minute, adding a little more flour if dough is too sticky (you can knead dough in the large mixing bowl or transfer it to your counter - I do it in the bowl).
- Transfer dough to a large floured surface.
- Using a rolling pin, roll out dough until it’s about ⅛th - 1/16th inch thick [the thinner the better].
- Using a pizza cutter, cut crackers into about 1 inch by 1.5 inches.
- Transfer crackers to two parchment paper lined baking sheets.
- Using a basting brush, brush olive oil onto each cracker and sprinkle with sea salt.
- Put crackers in the oven and bake for 10 mins.
- After 10 minutes, swap baking sheets from top rack to bottom rack to ensure even cooking.
- Bake for another 8-12 minutes until golden brown.
- Remove from oven and let cool. Store in an airtight container for up to one week.
Have you tried this recipe yet? Let me know in the comments below!
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