I have loved crackers since I was a child. With hummus, bean dips, in soup, and with cheese and pickled vegetables. Something about crackers really takes me back to my childhood. It’s the simplest snack, salty, crunchy and oh so delicious.
As a Health Coach, I know how much crap is in store bought crackers, and I had thought the love affair had come to an end.
Was I ever wrong.
I have been experimenting with cracker recipes, and I must say, I’ve had some massive fails. The thing about crackers is that they must be crunchy and not super thick.
Finally, I’ve honed my skills and developed THE BEST healthy crackers. *High Fives*
Now it’s time to share it with you, and all of their crackery goodness.
**If you’ve never had spelt flour before, and aren’t used to the earthy taste, follow the recipe below. If you are a whole wheat loving kinda gal, you can use 2 cups of spelt flour instead of 1 cup each of spelt and unbleached white flour. I’ve also made “transition” crackers with 1 1/2 cup of spelt and 1/2 cup of unbleached white flour.**
WHAT YOU NEED:
1 cup spelt flour
1 cup unbleached white flour ** (read above note)
1/2 teaspoon of baking powder
1/4 cup of uncooked millet
1/4 cup of chia seeds
1/4 cup ground flax seeds
1/2 teaspoon of sea salt
1 head of garlic, minced
1 tablespoon of fresh rosemary, minced
1/2 cup of olive oil + 2 tablespoons
freshly ground pepper
- Pre-heat oven to 300F. Add everything to a bowl and mix. Slowly add 1/2 cup of water to your mixture. Mixing with your hands, or a stand mixer. You can add up to 1/4 additional water to make your dough hold together. Knead this dough until its smooth and very workable, 2 minutes with your hands, less with a stand mixer.
- Turn the dough out onto a floured counter, roll with a rolling pin until your dough is 1/8″ to 1/4″ thick. Use a pizza cutter to cut your square crackers, 2 inch crackers work best. You can also use a a biscuit cutter if you’d like round crackers. Any leftover dough can be rolled out again for more crackers.
- Put your uncooked crackers onto an UNGREASED baking sheet, you can sprinkle some flour down first if you’re scared it will stick. Bake these little gems for 20-22 minutes. Crackers should be hard to touch, not doughy. Halfway through cooking rotate the position of your trays, so you get an even bake. Once they are done, transfer to a wire rack to cool.
Crackers will last in a covered container (once totally cool) for 7 days or in a freezer bag in the freezer for 3 months. If you do freeze them, make sure you recrisp them in the oven before you eat.
Have you ever made crackers before? Share in the comments below what your favourite are. I’d love to hear.