So I was hanging out at Kimi’s blog… looking around and enjoying her plentiful healthy recipes. I came across this recipe and knew I had to try it. I’ve made crackers (sourdough, butter, etc..) with great success, but I am always on the lookout for other recipes. Like my other recipes, I soaked this overnight (about 12 hours) to help break down the enzyme inhibitors and increase the nutritional value. For those who can’t tolerate gluten… you can use millet, buckwheat or a mix.
What I really enjoy about these crackers is their light sweetness. My sourdough crackers were tangy and delish with my homemade cream cheese and dried cranberries, but alone… they were a bit strong. The butter crackers were more crunchy and salty, but tasted great with salads and soups. These crackers are so yummy just by themselves. I made a couple changes base on what I had in my kitchen (as usual) and they came out wonderful. I spend the last few days making food and snacks for our travel to the states… these crackers are going along with us because they are nourishing, filling and great dipped in honey whipped cream cheese or nut butter.
You can use your dehydrator to make the crackers. I love doing this and have done it several times with great success and the best part… raw crackers. When cooked in the oven, it is not considered raw. So you can do whichever works for you. They taste wonderful hot out of the dehydrator or oven.
Easy Homemade Whole Grain Crackers
- 3 1/2 cups of whole grain flour (I used whole wheat pastry flour for a lighter, sweeter cracker)
- 1/4 cup melted coconut oil
- 1 cup water
- 2 Tbsp. raw apple cider vinegar
Gently mix together the above ingredients with a fork, until combined. Knead the dough gently in the bowl till it just comes together into a ball. Cover and leave out overnight (12-24 hours) on the counter. The next day, fatten your ball out on the counter (used a little flour to prevent sticking if needed). Sprinkle over the dough…
- 1 tsp. sea salt
- 1 1/2 tsp. baking powder
Fold in half and knead gently until salt and baking powder are evenly mixed in. Now the dough is ready to be rolled out. Preheat oven 425 OR get your dehydrator out and ready. Lightly flour your surface. Break the dough into 4 parts for better control when rolling them out.If you want a firm, thick cracker… roll them out to about 1/8 inch. If you want a light, more crumbly cracker… roll them out to about 1/4 inch. Cut into prefered size with a pizza cutter or sharp knife. Gently lay them out on greased baking sheets and prick with fork. Bake for about 10-20 minutes(10 if you want it soft… 20 if you want it crispy). They will be done when they are light brown around the edges. In dehydrator (time varies) they will be done when they are dry and crispy. Cool and store in seal containers… Enjoy!!!!
This is actually on my list to make 🙂 Need to get some whole wheat pastry flour. Hey check out my site, nominated you for a Kreativ Award 🙂
diana
these look great love your blog came over from Dianas will follow you, oh I adore costa rica must be nice to live there
that’s a very interesting recipe, thanks for sharing!
Wow, these look great! I’ve never tried making crackers before (or cheese and butter like you have). Thanks for the inspiration!
Thanks for adding me over at foodbuzz, you probably found me at Sarah’s site! 🙂
your homeade crackers look wonderful!
-muffy
I’m going to start these this afternoon, they look good. I’ve tried homemade crackers (the sprouted ones in Nourishing Traditions) before, and they were so hard that we couldn’t eat them. Thanks for the recipe!
Wow…LOVE your Blog and your fantastic recipes.
I will be back! Thank you for sharing.
Just found your blog last night. I made these with my 9 yr old daughter today and we made a few modifications- yogurt instead of raw vinegar (she can’t have the salicylates in apples) and we seasoned different batches.
Batch 1- like yours
Batch 2- garlic and parsley w/grated parmesan (as I suspected, the cheese burned a little, but still pretty yummy overall)
Batch 3- organic sucanat, chili powder and a tad of cinnamon. They need A LOT of chili powder for flavor, but MMMmmm good. Almost like bbq potato chips, but without all the crud.
Batch 4- just ground sesame seeds and a bit more salt. These are in the oven now.
🙂
Manda
Thank you everybody!
Manda – how did your crackers come out? I’ve been thinking about flavoring my crackers too. I’m thinking salt and pepper… & gotta have garlic :o)
Cara – How did it go?
I would love to make these. Store-bought crackers have so many unnecessary ingredients. I absolutely love your blog.