Homemade Crackers

Making your own crackers is so fun and easy. Literally, you can make crackers with flour, water, salt, and butter. Think about what you want to serve your crackers with, though, to make the perfect accompaniment. Change up the seeds, add cheese, dried fruit, herbs, or spices to make your own delicious cracker. This recipe is very forgiving, easily adaptable, and impossible to mess up. I find it easiest to work with smaller amounts of dough at a time when rolling to ensure the center is as thin as the outsides. If you find when baking that the center crackers are thicker, just remove the thinner pieces when they are done and bake the rest for a bit longer. I think it goes without saying how much better these are for you than store bought crackers. If you need convincing, though, check out the label on your favorite crackers and see how the ingredients compare to the list below.


Whole Wheat Seeded Crackers
If you cannot find whole wheat pastry flour or white whole wheat flour (most likely in the health food section), use regular whole wheat.

1 cup whole wheat pastry flour or white whole wheat flour
1 tsp salt
2 tablespoons grapeseed oil
¼ cup milk (plus more, as needed)
2 tbsp sunflower seeds
¼ cup ground flax
2 tbsp poppy seed
1 tbsp honey
2 tbsp brown sesame seeds

Preheat oven to 400 degrees. In a food processer add the flour, salt, and grapseed oil. Pulse until mixed together. Next add the remaining ingredients and process until a ball of dough is formed. Add 1 teaspoon at a time of milk if dough is too dry. Dump dough onto a lightly floured surface and kneed just a few times to bring the dough together. Form a disk and allow the dough to rest 10 minutes.

Cut the dough in half (It is easier to roll the dough out more evenly if you are working with smaller pieces at a time). Place one half in the center of a large piece of parchment paper. Roll the dough out as thin as possible, ensuring the center is not too thick. With a pizza cutter or knife, score the dough into 1 inch squares in the shape of the crackers. Transfer the entire piece of parchment paper with dough onto a baking sheet. Bake for 10 minutes or until the crackers are lightly browned. Remove from oven and cool. Store in a tin for several days.