Making homemade crackers is much easier than most people believe. I love to have crunchy snacks hanging around for quick eating, especially since I seem to be snacking more than usual (I think this may be due to being almost 6 months pregnant). By being homemade, I can control what goes into my crackers, which means minimal processed ingredients and no trans fats.
Below is my favorite cracker recipe. I had a craving for wheat crackers one day, threw a couple ingredients into a food processor, and these Whole Wheat and Rosemary crackers were the end product. These crackers are packed with good for you ingredients such as walnuts and flax seeds for omega-3 fatty acids, and protein; whole wheat flour for B-vitamins and fiber; and olive oil for heart healthy fat and vitamin E. You can use either golden or dark brown flax seeds in this recipe, but don't use the already ground flax seed meal that can be found in some stores, there is a good chance it could be rancid. I buy whole flax seeds and store them in my freezer so they stay as fresh as possible. Flax seeds make a great binder in most baked products, but they will lend a little flavor. Flax seeds are a great source of fiber, and an even better source of omega-3 fatty acids, especially when uncooked. Omega-3 fatty acids are very sensitive to heat. Once baked, these crackers will last for quite a few days in a zip lock bag. My good friend Cherie says they are great for back packing trips. I like to eat them with garbanzo bean or white bean hummus and sliced tomatoes when they are in season. Cut them into any shape you like before baking, and make sure to chill the dough before rolling out, otherwise it will be too sticky.
Whole Wheat and Rosemary Crackers copyright 2007 by Correne Quigley
-1 cup walnuts
-1 cup whole wheat flour
-1 tablespoon golden flax seeds
-½ tablespoon chopped fresh rosemary
-Sea salt and pepper
-3 tablespoon extra virgin olive oil
-¼ cup of fresh water, or more if necessary
In a food processor fitted with an S-blade, grind the walnuts into a fine meal. Add in the whole wheat flour, flax seed, rosemary, a good pinch of fresh sea salt, and a few grinds of fresh pepper. Grind again to mix and slightly chop the rosemary and flax seed. With the machine running, slowly add in the olive oil, followed by the water. Add enough water so that the dough just forms a ball in the food processor, about ¼ of a cup. The dough should be moist but not sticky. Form into a disc, wrap in plastic wrap and chill until firm.
Pre-heat the oven to 400°F. Lightly flour a clean surface. Roll out the disc of dough to desired thickness. Thicker dough will yield softer crackers. 1/8th of an inch is about good. Cut into desired shapes, rectangles are always nice, and place on a sheet tray lined with parchment paper. Bake until the crackers are lightly brown on the edges, about 15 to 20 minutes. Keeps fresh for a few days when stored in a plastic bag. Great for camping trips!