Homemade Whole Grain Crackers

Homemade crackers

It is sometimes hard to find tasty, pre-packaged, whole grain crackers. That’s why I am excited to share this recipe with you!  It is amazingly easy (trust me!) and there are so many variations to try:  cheese, herbs, spices, nuts and seeds.  These will be a perfect addition to any favorite dips or spreads you may be bringing to parties this season.  Be ready to impress your friends!

I have also provided a gluten-free version of this recipe (see parenthesis) that my friend Suzanne shared.  Please share any variations that you create of this recipe, too! Enjoy!

Thanks, Suzanne!  These crackers look delish!

Thanks, Suzanne! These crackers look delish!

Homemade Whole Grain Crackers (makes 6 dozen, 1-inch crackers)

1 cup all purpose flour (Gluten-free baking flour)

1 cup whole wheat flour (almond meal)

1/4 cup ground flaxseed (chia seeds)

1 teaspoon salt

2/3 cup warm water

1/3 cup olive oil plus 1 tablespoon for baking sheets

Coarsely ground sea salt

Heat the oven to 400 degrees. Combine the flours, flaxseed and salt in a large bowl. Add the warm water, and olive oil to bowl, and stir until all the flour is absorbed (less than a minute).

Divide dough in half, form dough into an oblong shape. Spread dough halves onto 2 baking sheets prepared with oil. First, smooth and shape dough with oiled fingers. Then, with an oiled rolling pin, roll dough to even thickness (about 1/8 inch). Rough edges are perfectly fine! Using a knife or pizza cutter, cut the dough into 1-inch squares. Lightly sprinkle with sea salt. Bake for 15-20 minutes, or until golden. The crackers will continue to harden after they cool. Remove from pan with a metal spatula and allow to cool completely before serving.  Store leftovers in an airtight container in the freezer.  If crackers become soft, they can be baked again, 20-25 minutes at 325 degrees.  Enjoy!

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4 responses

  1. Will your cracker recipe work with all 100% whole wheat flour instead partial all-purpose white flour and 100% whole wheat?
    Thanks!
    Sheila Storbakken
    Sheldon Hy-Vee
    Sheldon IA

    • Hi, Sheila! I haven’t made them with 100% whole wheat yet but whenever I have modified the recipe, it seems to work well. Sometimes I need to adjust the time in the oven, that’s all. If you try 100% whole wheat, please let me know! Thanks!

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