These absolutely delicious crackers were super easy to make – even though I went the extra step and soaked them! The basic recipe and my interpretation of the directions are below, and you can find the directions for the soaked version, as well as a few great tips, in the Healthy Snacks to Go E-book or over at the Kitchen Stewardshipblog.If you missed my review, or haven’t entered the giveaway yet, scroll down to the last post or click here to read all about this e-book and how you can win one!
Ingredients
1 ¼ cups whole wheat flour
1 ½ Tbs sugar (or honey)
½ tsp salt
¼ tsp paprika
4 Tbs butter
¼ cup water
¼ tsp vanilla
salt for topping
Directions
Combine dry ingredients in a bowl. Use a pastry cutter or two knives to mix butter into the flour mixture until it has a crumbly appearance. Add the wet ingredients and mix until a workable dough has formed.
Preheat the oven at 400 degrees while you grease one or two baking sheets or cover them with parchment paper and prepare to roll out your dough. Alternatively, if you have a baking/pizza stone, you can roll the dough out directly on top of it – that’s what I did.
Roll your dough out as thin as you can get it. I didn’t roll mine out thin enough this time, but they were still great. You should be able to split the dough in half and cover a baking sheet with each when rolled out. Transfer it to baking sheet if necessary once rolled. Use a pizza cutter or knife to cut dough into squares and sprinkle with salt.
Bake for 5-10 minutes until just crispy – they will harden a tiny bit more as they cool. Store in an airtight container.
This post is linked to Wholesome Whole Foods and Pennywise Platter.
That's such a neat idea. Wish I could eat wheat just to make my own!
They looks really good! I have huge back of wheat I need to do something with…I should try making these! Thanks for linking up to the Wholesome Whole Foods blog carnival!
Erm… dumb and picky question… but I tried the recipe from the NT cookbook and it just was neither thin nor tasty so..
How did you soak exactly? Overnight in the water with some whey or something? I'm thinking that I did a kefir soak before and that is why crackers did not work but hmmm..
Thanks!
dumb questions are ok!! (read my latest post!) :)
To soak (to remove phytic acid and aid digestion), you need to add an acidic medium and let sit for 12-24 hours.
I use whey when I have it on hand, or apple cider vinegar. Kefir, lemon juice, or yogurt works too, but each gives a different flavor.
For this particular recipe, Katie at Kitchen Stewardship recommends replacing part or all of the 1/4 water with whey. Follow all of the other directions as written and just let the dough sit at room temp for the 12-24 hours before rolling out.
She also recommends leaving the salt out until you are ready to roll b/c it can inhibit the soaking process. You can read her full directions here: http://www.kitchenstewardship.com/2010/02/05/finer-things-friday-homemade-cracker-recipe-at-long-last/
Oh thank YOU! Yes I know about mediums but did not know about the 1/4 rule. I am trying to find a more sublte flavour for my little one who to date will NOT eat anything soaked/soured willingly. I am hoping that whey will be the least obvious alternative.. so far have used kefir, yogurt, acv for other baked goods and reserved whey only for rice. Thanks for the link!
oops, for clarification, I should say that you can replace some or all (a couple of tablespoons minimum) of the 1/4 CUP water with whey. :)