Grains

Phoebe's Gone Crackers!

Homemade Crackers! How absolutely exciting! I love snack crackers (especially with some good organic cheeses and hummus, mmm) and these homemade crackers are a perfect, easy way to have both health and movie-night indulgence.

  In this photo, I have 3 different kinds of crackers: "cheez its" made with grated cheese and wheat flour. Almond olive crackers, with lots of almond flour and extra olive oil, and a third variety with extra seeds (I've got 3 kinds in there!). See the recipe below and play around with making your own varieties. 

In this photo, I have 3 different kinds of crackers: "cheez its" made with grated cheese and wheat flour. Almond olive crackers, with lots of almond flour and extra olive oil, and a third variety with extra seeds (I've got 3 kinds in there!). See the recipe below and play around with making your own varieties. 

Ingredients:

  • 1/2 cup brown rice flour or other flour (whole wheat, spelt, quinoa, etc)
  • 3/4 cup almond flour or other flour (whole wheat, spelt, quinoa, etc)
  • 2 tbsp ground flax (if you don't have it, use some ground oats or add 1 egg)
  • 1 tbsp nutritional yeast (or if you eat dairy, add 1/2 cup grated cheese)
  • 1/4 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp dried thyme or other spice of your choice
  • 1 tsp dried rosemary or other spice of your choice
  • scant 1/4 tsp baking soda
  • 2 tbsp sesame seeds or other seed (hemp seeds, flax seeds, poppy seeds...)
  • 1/4 cup water
  • 1/2 tsp olive oil

1. Preheat oven to 350F and line a baking sheet with parchment or put a little oil down.

2. In a large bowl, mix together the dry ingredients. Add wet ingredients and mix well with spoon. Knead dough with hands until it comes together. Shape into a ball.

3. Place ball of dough on the cooking tray. Roll out dough until it’s about 1/8th inch thick, or as thin as you can get it without ripping. With a knife or pizza slicer, slice into cracker shapes.

4. Bake at 350F for 18-20 minutes until slightly golden in color. Check them often- they burn quick!

5. Cool on baking sheet for 10 mins. Store in air-tight container once fully cool.