Along my journey to eating healthier, I’m finding that it’s harder to find things to snack on, especially in winter when things like apples aren’t in season locally. I like to snack—I’m a pro snacker. When it comes to whether or not I’d eat snacks all day or 4 meals, I’d go with snacking. Now, I don’t know how my thighs would respond to that, but I’d probably end up in my fat pants feeling sorry for myself in a matter of days. But since I am eating a healthier diet nowadays, I decided it was about time I found something to snack on that wouldn’t empty my wallet or land me in my fat pants again. Oh, did I say again? My bad.
A while back, I was borrowing a lot of cookbooks from my local library including the King Arthur Flour All-Purpose Cookbook. Among the recipes was a cracker recipe that I just loved. I made it a few times, tweaked a few things, and returned the book to the library without copying down the recipe.
I haven’t been to the library since the summer of 2013, so I haven’t glanced at the recipe in quite a while. But I did find a recipe similar to it on Finding Joy in My Kitchen that I tried and loved. And when I say loved—well, let me just show you.
I used a Fluted Ravioli Cutter Wheel that I got from a thrift store for a dollar. Score! It works wonderfully for making beautiful crackers, so I really recommend it. If you don’t have one or don’t feel like buying one, a regular old non-serrated knife will do.
These are the crackers for you. I’ve probably said this a million and one times, but when you make something yourself, you can indefinitely control everything that goes into them.
Ain’t that just so purty!
To transfer the crackers from the cutting board to the lined baking sheet, I use a frosting spatula like this one here. It really works for keeping the shape of the crackers while moving them over.
Welcome to the world of homemade whole wheat crackers. Population: Anyone with an appetite!
Here’s the recipe:
- 1½ cups whole wheat flour
- ½ cups unbleached all-purpose flour
- ½ teaspoon salt
- 2 tablespoons melted coconut oil (or butter)
- ⅔ cup water
- sea salt (for sprinkling)
- In a large bowl, whisk to combine the flours and salt. Add in the coconut oil (or butter) and water.
- Stir until dough sticks together and is easy to handle. You may need to start kneading the dough a bit with your hands.
- Turn the dough onto a lightly floured work surface. Roll it out as thin as you can get it.
- Trim the edges to make a rectangle and toss the scraps in the bowl. Using a sharp non-serrated knife or a ravioli cutter wheel, cut 1 inch x 1 inch squares of dough.
- Transfer the crackers to a greased or lined baking sheet using a frosting spatula.
- Place the pan in a cold oven and turn the oven on to 375° F. Bake for 20 minutes, keeping an eye on them to prevent burning (like seriously—time to test out your eagle eye skills!). Let the crackers cool 5 minutes before eating or storing.
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