Delicious Whole Grain Crackers Recipes You Will Love

Healthy Homemade Whole Wheat Graham Crackers

WEBJun 15, 2012 · In a small bowl, set aside ¾ cup of the whole wheat flour. In a medium-sized mixing bowl, whisk together the remaining 1½ cups of …

Rating: 5/5(3)
1. Line 2 cookie sheets with parchment paper and place a large Silpat on your counter.
2. In a small bowl, set aside ¾ cup of the whole wheat flour.
3. In a medium-sized mixing bowl, whisk together the remaining 1½ cups of whole wheat flour, sucanat, cinnamon, baking soda, and salt.
4. In a large bowl, whisk together the maple syrup, molasses, applesauce, oil, milk, and vanilla extract. Dump the dry ingredients over the wet ingredients and fold together.

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Homemade Whole Grain Crackers Recipe NYT Cooking

WEBStep 2. 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. …

Rating: 4/5(182)

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Whole Wheat Crackers – A Couple Cooks

WEBJan 13, 2024 · To make these whole wheat crackers, you’ll need to to do the following (or jump to the recipe ): Step 1: Mix together whole wheat …

1. Preheat the oven to 400°F.
2. Combine 1 1/4 cups whole wheat flour, 1/2 teaspoon kosher salt, and 1/4 teaspoon paprika. Mix in 1 tablespoon honey and 4 tablespoons cold butter using a food processor, or by hand using a pastry cutter. Drizzle with ice water (1/4 to 1/2 cup) until a ball forms.
3. On a well-floured surface, roll out the dough with a rolling pin until it is very very thin (if the dough sticks, add more flour to the surface). Using a pastry wheel or knife, cut the dough into small squares, and poke each cracker a few times with a fork. Sprinkle with salt and pepper, or other seasonings.
4. Bake until crisp, about 7 to 10 minutes. Make sure to watch each batch; timing will depend on how thin your crackers are, with thicker crackers taking longer to bake.

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Whole Wheat Crackers My Quiet Kitchen

WEBNov 8, 2022 · Preheat oven to 350 degrees F (176°C). In a mixing bowl whisk together the flour, salt, baking powder, and any herbs or spices …

1. 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).
2. 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.
3. 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.
4. 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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