One of my food goals is to eliminate the use of packaged foods in our home, or at least, reduce them. I really find that the hardest in the area of snacks. We have really enjoyed eating crackers, and opening a box is so easy! We have enjoyed the cheesy little squares for a quick crunchy snack in the afternoon, or we like to eat cheese and crackers as a snack. The health store carries some good varieties but I wanted to see if I could make a similar product where I control the ingredients. I wasn’t sure if I could do it, but I tried this week to make our own crackers. I was pleasantly surprised with how easy the process was, and how tasty the crackers turned out!
Oatmeal Wheat Germ Crackers.
3/4 cup Organic Old-fashioned oats
3/4 cup wheat germ
1/2 tsp salt
1/2 TBS molasses
1/4 cup coconut oil
3 TBS organic milk
Preheat oven 350 degrees. Mix all ingredients. Form a ball with the dough, adjust the liquid accordingly. Roll out dough to desired thickness, for crackers you’d want your dough to be pretty thin, approx. 1/8th to 1/16th of an inch thick. I rolled the dough onto wax paper so it wouldn’t stick. Then I transferred the dough to my stoneware baking sheet. I used a serrated bread knife to mark off the crackers, this made them easy to break apart after they were baked. Use a fork to poke each cracker with a few holes to keep the cracker baking flat. Bake for 15 minutes, then ( optional) flip and bake for an additional 5-10 minutes. To flip them I divided the crackers into sections and flipped each section instead of flipping each cracker individually.
These crackers turned out fantastic! Everyone enjoyed them and they have stayed fresh and kept their crunch in a sealed glass container all week. My Little Guy says “mmmm” every time he sees them. They are great for snacks on the go and they were really easy and fast to make!
For my next cracker experiment, I altered a recipe from Nourishing Traditions. I used the basic Yogurt dough recipe and added a little tweak here and there.
Yogurt dough crackers
1 cup of plain whole organic yogurt (full-fat yogurt is best, I like brown cow (homemade is great too!)
1 cup of organic (grass-fed) butter or 1/2 cup butter and 1/2 cup of coconut oil
2 cups of organic wheat flour
1 1/2 cups of organic spelt flour
2 tsp salt
cheese, herbs, or cinnamon and rapadura (sugar)
Unbleached white flour ( to prevent sticking)
Cream the yogurt and butter (and coconut oil) together. Blend in flour and salt. Cover and leave in a warm place for 12-24 hours. Clearly this recipe needs to be started a day ahead of baking the crackers.
I divided the dough into 3 parts. I gently kneaded the dough and added my flavorings. I did one batch with cheese and salt, one batch with rosemary and the last batch with a little cinnamon and rapadura. For this batch of crackers, I used cookie cutters and Big Sister was more than willing to help me out. Like the crackers above be sure to poke each cracker with a fork to keep them flat. For the cheese crackers I used a local cheddar cheese grated into the dough, then after it was cut into shapes I salted it a bit. I placed the crackers on the stoneware and they baked up quickly, check after only a few minutes. Bake at 350 degrees. This dough makes a LOT of crackers. I ended up with three decent sized batches. They are excellent! They have an excellent flavor, though not as crunchy as the Oatmeal and Wheat Germ crackers. They have stored well for a week in sealed glass containers, they travel well and are delicious!