I’ve been making these homemade whole wheat crackers a lot lately. They are so yummy, and are super healthy (not healthy as in they-have-a-couple-healthy-ingredients-mixed-in-with-the-unhealthy-ingredients-but-we’ll-pretend-they’re-totally-healthy, healthy as in healthy). A while ago Rae from Made by Rae posted a recipe for Whole Wheat Crackers from All Recipes. I tried that recipe (with some changes suggested by commenters) and it was really good.
I wanted to make it even healthier, so I changed the recipe further and this is how I always make my whole wheat crackers now.
WHOLE WHEAT CRACKERS
3 1/4 c whole wheat flour
1/2 c flaxseed meal
1/2 c wheat germ
1/2 tsp salt
1 c water
1/3 c olive oil
salt or other spice to sprinkle
Preheat oven to 350 F. Mix first 6 ingredients together (I like to use my kitchen aid mixer). Do not overmix. Divide dough into 4 sections. Take each section and roll it as thin as you can get and to roughly the size of a cookie sheet – when you think it’s thin enough, roll it some more to get it even thinner. Try to get it roughly as thick as Wheat Thins would be. It’s helpful to roll the dough on parchment paper and then place the dough and paper together onto a cookie sheet to bake. Prick dough randomly with a fork. Using a knife, lightly score the dough into squares or rectangles. Sprinkle with salt or your preferred spice and bake for 15-20 minutes or until they’re browned and crispy. When they’re cooled break them apart along the scored lines and enjoy!
*A great tip from Rae is to tap the crackers with a fork to make sure they’re crispy. If they’re not, bake them for another few minutes and check again.
I love to eat these with hummas, which I really want to start making regularily too. For now Costco’s sundried tomato hummas will more than do!
What’s your favorite healthy recipe?
I’ll be linking to some of these linky parties!