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 vinegarGently 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 powderFold 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!!!!
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.