Pages

Wednesday, February 19, 2014

Healthy Homemade Crackers

Good multigrain or multiseed crackers are something I miss whenever I'm trying to be more healthy here. The choices are quite limited in the whole grain, unsweetened biscuit department, and sometimes we get delicious choices that seem to disappear for good. My body's current blood sugar instability means I have been needing more high protein snacks to feel decent during the day, and let's be honest, you can only eat so much peanut butter or nuts before you feel like loosing your mind. I remembered making crackers when my children were babies, and decided to give that a go again. The beauty of these crackers is that you can make them with just about any grain, add-in, and oil you'd like so you can make them different every time and avoid any allergens your family might steer clear of. These are delicious with cheese, hummus, peanut butter, or just on their own.

Pardon some of the burned ones!
Basic Homemade Crackers
3 cups flour (white, wheat, oat, buckwheat, whatever)
2 teaspoons salt
2 teaspoons sugar (optional)
1/4 cup oil
1 cup water

Add-ins (aim for a 1-2 Tablespoons total):
Flax seeds, sesame seeds, chia seeds, sunflower seeds, rosemary, thyme, whole oats, cheese

Combine your dry ingredients into a bowl, making sure they are uniformly combined. If you want the add-ins in the crackers, add them now. Otherwise save them until the end. Mix together the water and oil just before pouring into the flour. Add a little at a time until you get a dough that you can knead without sticky fingers. Roll out the dough (on a floured surface) in small batches to about 1/8 to 1/16 of an inch. Place in a pan. If your dough is gluten-free, it may be easier to just press into the pan directly. Score the crackers into the size you want and dot the tops with a fork. If you want add-ins on top, brush with the crackers with water and sprinkle them over. Bake at 225C/450F until crisp (12-15 minutes). Cool and store in an airtight container.

Note: The crackers at the edges may brown more quickly. I remove those and let the rest of the pan cook longer to ensure all the crackers get browned and crisped. Also, to make oat flour (one of my favorite grains for these), just put quick cooking oats in your blender's grinder jar and blend until you have something resembling a flour. To keep them from sticking, use a good non-stick pan or line with parchment paper before you put the crackers on the pan.

2 comments:

  1. I am making these tomorrow. for sure. do you think a combo of oat flour and buckwheat flour will work?

    ReplyDelete
    Replies
    1. Hey. I just saw this. I don't get notifications of comments when they are from you. :) In my gluten-free experimentation, buckwheat and oat flour does work. I also used a combo of oat flour, buckwheat, tapioca flour, and chickpea flour. They were harder to roll out, but if you do it on a silicone mat then invert that over the pan, trimming any excess, it works fine.

      Delete