Homemade Whole Wheat Rosemary Olive Oil Crackers
In our effort to make all of our own food here at the house, we've been trying to make our own crackers. We've tried so many different variations—adding ingredients, reducing ingredients, trying different ingredients—that it's been hard to nail down the perfect recipe. We wanted light and crispy, but also easy to make and flavorful. It's much more difficult than it sounds.
Of course there are already plenty of cracker recipes online, but strangely enough, when I try making them at home they never quite turn out the way I think they should. We have tried and failed so many times that I was hesitant to take any pictures before we found a good recipe. I published my homemade seed cracker recipe just recently. They were good, but they were a little thicker than we really wanted. I really liked the seeds on top, but they weren't the kind of crackers you would sit down and just eat by themselves because you enjoyed them. That recipe was still proving to be elusive.
But not anymore! By just adding in olive oil and using my food processor instead of trying to mix it by hand, these crackers turned out very differently. They needed more flour than I would have liked, but they were crispy—some were even puffy—and they tasted amazing. My husband and toddler haven't been able to stay out of them, so I made three batches to have on hand this week. These were definitely a success!
I like eating them with Swiss cheese slices. Yum! Next on my list is going to be different flavored crackers, now that I know how to make them light and crispy. I'm particularly interested in learning how to make cheddar cheese crackers. If you knew that you could make your own delicious and healthy crackers in a matter of minutes at home, especially if your kids could get involved, wouldn't that be worth it? It took maybe 2 minutes to mix, and only another few to roll out and cut (and my toddler did that). I let the dough rest while I was preheating my oven, and then they took just 9 minutes to bake.
- 1 1/2 cup whole wheat flour, separated
- 1 teaspoon pink Himalayan salt, separated
- 2 tablespoons olive oil
- enough water to make a dough, (1/4 cup or so)
- 2 tablespoons rosemary
- In your food processor, add 1 cup of flour and 1/4 teaspoon salt and process.
- Then, as your food processor is running, add in your 2 tablespoons of olive oil.
- Finally, add water from a cup just until the dough comes together and starts rolling around in your food processor.
- When you take the top off, if the dough is really sticky, put the cover back on and add about a pinch of flour as it's running.
- Sprinkle a clean surface with more flour and dump your dough out of the food processor.
- Knead your dough, sprinkling more flour until no longer sticky, but soft and pliable.
- If you tried to roll it out now, it would just snap back into position. Feel free to give it a try. You'd be better preheating your oven to 400 degrees F while the dough rests a bit.
- I cut my dough into two pieces to make it easier to roll out.
- When your oven is ready, roll your dough out super thin, one piece at a time, sprinkling more flour to keep it soft as needed. You don't want it sticking to the counter.
- Use a pizza cutter for the easiest cutting. We just made cuts up and down and left and right to get cracker sized pieces. They weren't straight or perfect by any means.
- Line two cookie sheets with parchment paper, and slide your pieces quickly over to your cookie sheets. The longer you leave them on the counter, the better chance that they will become sticky. If some pieces do stick, just ball them up to roll out again.
- Use a bit of water to lightly brush or sprinkle on each of your crackers. Then sprinkle with salt and crushed up rosemary. I just smashed the leaves in my fingers before sprinkling.
- Pop them in the oven and bake for 9 minutes. You want them slightly brown on the edges.
- After letting them cool, and sampling quite a few, I stored them in a sealed cereal container so we could munch on them without crushing them throughout the week, or however long they last.
|Serving size: 1|
|Calories from Fat||9|
|% Daily Value *|
|Fat 1 g||2%|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|Carbohydrates 2 g||1%|
|Fiber 2 g||8%|
|Sodium 25 mg||1%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
These are so delicious. I hope you at least give them a shot and try them out in your home. You won't regret it. I love knowing that I can serve my family delicious food, full of good ingredients, that my kids can make with me. I'm now in the process of teaching my son the difference between the food we make at home and the food sold at the grocery store. We're talking about how our ingredients are different and why mommy makes, grows and preserves all of our food here at the house. He's learning a lot about chemicals and preservatives, growing fruits, veggies and herbs from seeds, making, drying and canning food. He even requests to do most of the work himself.
One of these days, he's going to be able to do this for his family if he so chooses, and these skills are going to serve us well one day when we get the land and create the farm we are looking for. Just the other day, my toddler criticized me for buying yogurt from the store. He said, "Mom, you don't know how to make it?" I assured him that I did, but it wasn't high on my list right now. Maybe we could make all of our own yogurt one day instead of buying it. One thing at a time.
I truly wonder how all of this is going to transfer into his own family one day. At least he will know how to take care of himself and those he loves. And this week, our focus was finding a good cracker recipe. Now on to bigger and better things, and more cracker flavors. In the meantime, I have a delicious snack to eat with my Swiss cheese while coming up with more articles and recipes.
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© 2018 Victoria Van Ness