Crackers make a handy snack to pair with fresh vegetables or protein-rich hummus, but many store-bought options are loaded with sodium and refined grains. Making crackers at home is as simple as baking a batch of cookies. The result is a whole grain snack that you can feel better about eating.
Yield: 60 crackers
Preparation time: 25 minutes
Baking time: 20 minutes
- 1 ½ cups whole wheat flour
- ½ cup brown rice flour
- ½ tsp baking powder
- ½ tsp fine ground sea salt
- ¼ tsp ground black pepper
- 4 tsp olive oil
- ½ cup + 3 tbsp warm water
- In a large mixing bowl, stir together the whole wheat flour, brown rice flour, baking powder, sea salt, and black pepper.
- Stir in the olive oil. Add the water and continue to stir the dough until all ingredients come together. Transfer the dough to a lightly-floured surface and knead a few times until it can be formed into a ball. Place the dough ball back into the bowl, cover with plastic wrap and refrigerate for 10 minutes.
- Preheat the oven to 350 degrees F.
- Place the dough back on a lightly-floured surface and use a rolling pin to roll to 1/16-inch thickness (about the thickness of a penny). Use a cookie or biscuit cutter to cut the dough into 60 2-inch crackers.
- Place the crackers on a baking sheet covered in a silicone mat or parchment paper. Bake for 20 minutes or until the edges are crisp and browned. Cool and store in an airtight container for up to 3 days.