When I originally posted this recipe, it called for an entire stick of butter; which isn’t a bad thing, because real butter is so much healthier for you then the fake stuff, but I still would like to keep the fat content down so I played with the recipe & came out with a much healthier & tastier cracker.
I’ve been on vacation this week & instead of staying at the beach (something we normally do) we decided to stay at home & take day trips. To save on money & to ensure we ate real, wholesome food, I packed our lunches & also wanted to bring a snack, but realized I only have fruits & veggies & no chips or crackers. I don’t buy poison, i.e.: processed foods, so I needed to come up with my own crackers; which inspired this recipe of my version of wheat thins that I will call wheat crackers. They’re super easy to make & so yummy! I hope you enjoy these as much as my 22 month old does – she’s addicted!
Ingredients:
1 1/4 cups whole wheat flour
4 tbsp. coconut oil
2 tbsp. honey
1/2 tsp. salt
1 tbsp. dried seasoning – you can use any dried seasoning to flavor your crackers. On this batch I used dried oregano & they turned out deelish! You can add more honey or maple syrup for a sweeter cracker.
Directions:
-
In a food processor or standing mixer, mix together flour, coconut oil, salt, dried seasoning, & honey together until a crumble like consistency.
- Slowly add in 1/4 cup of very cold water until the dough forms into a ball-like shape.
- Form dough into ball, wrap in plastic wrap, and store into refrigerator for an hour to cool and set the dough.
- Preheat oven to 375 degrees.
- Once dough is cold and set roll the dough out into a thin rectangle shape. When I say thin, I mean thin.
- Cut the dough into squares & use a fork to poke holes into the crackers. This helps to release any steam from the crackers as they bake & it also gives them the official cracker look.
- Place the squares on a baking sheet covered in parchment paper or greased pan (use coconut oil or real butter).
- Cook the squares for about 7-9 minutes or until the edges begin to brown. Then flip over & bake another 5 minutes on the other side.
- Once finished, store in an air tight container. I put my crackers in a large mason jar with some rice on the bottom of the jar to help keep the crackers crisp.
