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Homemade Whole Grain Crackers



It is often difficult to find tasty, pre-packaged, whole grain crackers. That’s why I am excited to share this recipe with you! It is amazingly easy (trust me!) and there are so many variations to try: cheese, herbs, spices, nuts and seeds. These will be a perfect addition to any favorite dips or spreads you may be bringing to parties this season. Be ready to impress your friends!

I have also provided a gluten-free version of this recipe (see parenthesis) that my friend Suzanne shared.


Thanks, Suzanne! These crackers look delish!

Homemade Whole Grain Crackers (makes 6 dozen, 1-inch crackers)

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1 cup all purpose flour (or Gluten-free baking flour)

1 cup whole wheat flour (or almond meal)

1/4 cup ground flaxseed or chia seeds

1 teaspoon salt

2/3 cup warm water

1/3 cup olive oil plus 1 tablespoon for baking sheets

Coarsely ground sea salt

Heat the oven to 400 degrees. Combine the flours, flaxseed and salt in a large bowl. Add the warm water, and olive oil to bowl, and stir until all the flour is absorbed (less than a minute).

Divide dough in half, form dough into an oblong shape. Spread dough halves onto 2 baking sheets prepared with oil. First, smooth and shape dough with oiled fingers. Then, with an oiled rolling pin, roll dough to even thickness (about 1/8 inch). Rough edges are perfectly fine! Using a knife or pizza cutter, cut the dough into 1-inch squares. Lightly sprinkle with sea salt. Bake for 15-20 minutes, or until golden. The crackers will continue to harden after they cool. Remove from pan with a metal spatula and allow to cool completely before serving. Store leftovers in an airtight container in the freezer. If crackers become soft, they can be baked again, 20-25 minutes at 325°F. Enjoy!

PRINTER FRIENDLY VERSION

#appetizerandsnacks #GlutenFree #holiday #veggiesandgrains

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MyPlate2Yours

Lynn Dugan

Registered Dietitian / Chef
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©myplate2yours