WHOLE WHEAT CRACKERS
When I make up a recipe of this, it's gone within an hour at our house. So yummy! And mostly healthy, too! I always make 2 recipes, in the hopes that there will be some leftovers the next day to put in the kids lunchboxes (in place of the usual sandwich). I usually make these to accompany soup, but sometimes I just make them for a snack.
Provided by Monica
Categories Breads
Time 35m
Yield 64 crackers, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 350 degrees F.
- 2. Put the flour, oat bran and salt in a bowl. Mix.
- 3. Pour in the olive oil and water.
- 4. Mix until just blended.
- 5. Divide dough into two pieces for thinner crackers or leave it in one piece for thicker crackers. We like the thin ones.
- 6. Roll the dough directly onto a cookie sheet. I use the Pampered Chef pizza roller and it works great to just roll the dough right into the sheet. But if you don't have one of those you can put the dough between two sheets of wax or parchment paper and roll out as thin as possible. Then transfer to an ungreased cookie sheet.
- 7. Mark squares out with a knife to score your crackers. If you don't do this step before you bake it, you will not get nice squares once it's baked. The crackers bake up pretty crisp and will just break into odd shapes and crumbs. There have been times I've forgotten to score it and it's still perfectly edible, it just looks more like almond bark jagged shapes than square or rectangle shaped crackers.
- 8. Prick each cracker with a fork a few times.
- 9. Sprinkle with salt.
- 10. Bake for 15 - 25 minutes in the oven, or until your crackers are crisp and light brown. Baking time might be different depending on how thin your crackers are.
- 11. When cool remove from baking sheet, and separate into individual crackers.
Nutrition Facts : Calories 185.3, Fat 8.3, SaturatedFat 1.2, Sodium 234.3, Carbohydrate 26.7, Fiber 3.8, Sugar 0.2, Protein 5
WHEAT CRACKERS
This thin wheat cracker is simple and thrifty to make. It will taste great with almost any dip or spread, and they will have much more character than factory made crackers.
Provided by Ray Anne
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 30m
Yield 32
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended.
- On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don't cut through. Prick each cracker with a fork a few times, and sprinkle with salt.
- Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.
Nutrition Facts : Calories 63.6 calories, Carbohydrate 9.2 g, Fat 2.5 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 0.4 g, Sodium 55.2 mg
WHOLE WHEAT CHEESE CRACKERS
Avoid some processed food and taste these fresh, homemade cheesy crackers made with wholesome ingredients, without all those additives and preservatives.
Provided by Debra1113
Categories Lunch/Snacks
Time 25m
Yield 4 dozen
Number Of Ingredients 5
Steps:
- Blend ingredients and shape into a roll 1-1/4 inches in diameter.
- At this point you can refrigerate or freeze in an airtight container until needed.
- Slice into 1/8 inch slices and prick them several times with a fork.
- Bake on an ungreased baking sheet for 8-10 mins in a 375 degree oven. Watch closely because crackers brown quickly. If the crackers on the outside brown before the center, remove the outer crackers and continue to bake rest.
Nutrition Facts : Calories 351.2, Fat 25.3, SaturatedFat 15.8, Cholesterol 70.3, Sodium 431.1, Carbohydrate 22.2, Fiber 3.7, Sugar 0.3, Protein 11.3
WHOLE WHEAT CRACKERS
Make and share this Whole Wheat Crackers recipe from Food.com.
Provided by Laura Sage
Categories Breads
Time 50m
Yield 2 dozen
Number Of Ingredients 6
Steps:
- Mix all ingredients and add small amount of whole wheat flour to make soft batter.
- Let stand 10 to 15 minutes in warm place.
- Then add enough flour to make dough.
- Knead thoroughly.
- Divide into 3 or 4 portions and roll out very thin on cookie sheet.
- Let stand for 30 minutes and bake in slow oven (250 degrees) until lightly brown, then reduce heat and leave until dry and crisp.
- VARIATION.
- Any kind of seeds may be added -- sesame, flax, carawy or anise. Coconut or Torumel yeast make a nice variation.
Nutrition Facts : Calories 950.5, Fat 39.8, SaturatedFat 6, Sodium 1176.8, Carbohydrate 135, Fiber 22.7, Sugar 3.6, Protein 25.4
100% WHOLE WHEAT GRAHAM CRACKERS OR PIE CRUST
I couldn't find the perfect 100% whole wheat graham recipe so I made one. These are highly popular with kids and come together very quickly. You can replace a little of the flour with milled flax, wheat germ, oat bran, or whatever you like. And you can make chocolate grahams by adding 1/3 cup cocoa. Crunch them up to make graham crumbs, which are useful for a lot of things. ALSO, this recipe makes an AMAZING pie crust. Please NOTE: The instructions below are specific about rolling these out very thin, and baking until crisp. If you end up with anything but crisp crackers, they weren't rolled thin enough, and/or they weren't baked long enough.
Provided by Jujubegirl
Categories Breads
Time 25m
Yield 60 crackers, 60 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Melt butter in microwave or on stovetop.
- Mix together dry ingredients (first 6 ingredients).
- Add the rest of the ingredients and mix until the dough forms a ball. Add a little water if needed.
- Line two jelly roll pans with parchment paper or Silpat.
- Put half the dough on each pan and gently flatten out with a rolling pin, covering the pan (Depending on the size of your pan, you may not completely cover it. Just roll them out to desired thickness. These don't puff up much, so what you roll out is very nearly what you end up with.).
- Gently score the crackers into rectangles with a pizza or pasta cutter.
- Bake for 15-20 minutes or until crisp and just beginning to brown.
- Let cool on a wire rack.
Nutrition Facts : Calories 33.4, Fat 1.6, SaturatedFat 1, Cholesterol 4.1, Sodium 49.6, Carbohydrate 4.4, Fiber 0.5, Sugar 1.2, Protein 0.6
HOMEMADE WHOLE GRAIN CRACKERS
There are plenty of whole-grain crackers on store shelves, but none taste as good to me as those made at home. You can use a mix of grains and flours to make them, including gluten-free varieties like millet, buckwheat and rice flours, and top them with any number of seeds, herbs or spices. They're quick to mix together and very easy to roll out. "Healthy" crackers can be hard and dry, but this week's offerings are not. I use olive oil in all of them, and some work best with a small amount of butter. I've been making sesame crackers for decades, tweaking my recipe over the years. They have a wholesome, rich, nutty flavor.
Provided by Martha Rose Shulman
Categories easy, quick, appetizer
Time 20m
Yield About four dozen crackers
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees with the racks positioned in the middle and upper third. Line two baking sheets with parchment paper.
- Mix together the flour, sesame seeds and salt in a mixing bowl, in the bowl of a stand mixer, or in a food processor fitted with a steel blade. If using a mixing bowl, add the oil and cut in with a fork. If using a stand mixer, mix at medium speed. In a food processor, pulse until the mixture is crumbly. Add the water, and mix with your hands, or at medium speed in a mixer or in the food processor, until you can gather the dough into a ball.
- Lightly dust your work surface and roll out the dough, or roll out between pieces of parchment, plastic or wax paper. Cut into desired shapes -- squares, diamonds or cookie-cutter shapes -- and place on the baking sheet, close together but not touching.
- Bake 15 to 20 minutes until lightly browned, switching the sheet trays front to back and top to middle halfway through. Remove from the heat, and allow to cool on racks.
Nutrition Facts : @context http, Calories 32, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 17 milligrams, Sugar 0 grams
WHOLE WHEAT SEEDED CRACKERS
Making these big, pleasantly scraggy crackers involves nothing more elaborate than a basic whole wheat flour dough and a quick toast in the oven. Great on their own, the speckled snacks are even more enticing on a cheese board next to a wheel of something creamy.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes four 10-by-4 1/2-inch crackers
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Mix flour, seeds, and salt together in a bowl. Stir in oil and 6 to 8 tablespoons water and knead until dough forms a ball. Divide dough into quarters and pat each one into a rectangle. Roll into a 10-by-4 1/2-inch rectangle 1/8-inch thick.
- In a small bowl, mix honey with 3 teaspoon water and brush over crackers. Prick crackers several times with a fork and sprinkle with desired toppings. Bake, rotating once, until crackers are golden brown and crisp, 20 to 22 minutes. Let cool completely.
Nutrition Facts : Calories 331 g, Fat 20 g, Fiber 6 g, Protein 8 g, SaturatedFat 2 g, Sodium 239 g
WHOLE WHEAT CRACKERS
Avoid some processed foods and taste some fresh, homemade crackers without all those additives and preservatives.
Provided by Debra1113
Categories Lunch/Snacks
Time 25m
Yield 24-36 crackers, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Sift flour, salt and baking powder into a bowl.
- Add brown sugar and butter and cut into flour with pastry blender or 2 knives.
- Add milk gradually, tossing with fork to moisten evenly. Add a few drops more milk if mix seems dry. It should not stick to the bowl or your hands.
- Divide dough into 4 pieces and press each into a ball and flatten slightly.
- Place each cake of dough between 2 pieces of wax paper and roll with rolling pin to about 3/16 inch thickness.
- Peel off top piece of wax paper and flip dough over onto ungreased cookie or pizza sheet.
- Cut into squares or any shape you like. A pizza cutter is good for this.
- Prick all over with a fork, then bake at 375 degrees until lightly browned, about 8-10 minutes Watch closely because crackers brown quickly. If the crackers on the outside brown before the center, remove the outer crackers and continue to bake the rest.
- VARIATIONS: For variety, you can add herbs to the dough, or sprinkle crackers with poppy, caraway or sesame seeds before baking.
Nutrition Facts : Calories 214.6, Fat 12.4, SaturatedFat 7.6, Cholesterol 31.9, Sodium 715.4, Carbohydrate 23.5, Fiber 3.7, Sugar 1.2, Protein 4.6
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WHOLE WHEAT CRACKERS (OIL-FREE OPTION) - MY QUIET KITCHEN
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4.9/5 (7)Total Time 45 minsCategory SnackCalories 124 per serving
- If making the coconut milk version, shake the can very well before opening. If the fat and liquid have separated, warm the coconut milk slightly then stir until homogenous. Measure out ½ cup (reserve remaining coconut milk for another recipe).
- Preheat oven to 350 degrees F. In a mixing bowl whisk together the flour, salt, baking powder, and any herbs or spices you're using. Drizzle in the coconut milk (or olive oil) and mix with a fork.
- Drizzle in the lesser amount of water (¼ cup for the coconut milk version or ½ cup for the olive oil version). Stir again to combine. The dough should look shaggy and rough. If there is still quite a bit of dry flour in the bowl add 1 to 2 more tablespoons of water and mix again. Don't overwork the dough.
- Gather the dough into a ball, and cut in half. Shape each half into a rectangle about ¾-inch thick. Cut three large pieces of parchment paper (about the size of a standard cookie sheet). Place one piece of dough on a piece of parchment. Place another piece of parchment on top, and roll the dough until it's about 15 inches long and 7 to 8 inches wide. Aim for even thickness across the entire sheet of dough. Otherwise, thinner areas will be done first. Carefully peel away the top piece of parchment. Re-use that piece of parchment to roll out the other piece of dough in the same way.
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