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 you can feel good about eating.
Nutrition Facts
Serving Size 4 crackers (1/15 recipe)
Amount Per Serving
70
Calories% Daily Value
2%
Total Fat 1.3g1%Saturated Fat 0.2g
Trans Fat 0g
0%
Cholesterol 0mg4%
Sodium 83mg4%
Total Carbohydrate 13.1g6%
Dietary Fiber 1.7gTotal Sugars 0g
0%
Includes 0g Added SugarsSugar Alcohols 0g
Protein 1.6g
0%
Vitamin D 0mcg1%
Calcium 9mg3%
Iron 0.6mg1%
Potassium 62mg0%
Vitamin A 0mcg0%
Vitamin C 0mgThe % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
11.4 Net Carbs Per Serving
Yield: 60 crackers
Preparation time: 25 minutes
Baking time: 20 minutes
Ingredients
- 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
Directions
- 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 stir the dough until all the 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 it to 1/16-inch thickness (about the thickness of a penny). Using a cookie or biscuit cutter, 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.