Making Your Own Homemade Seed Crackers
As you can probably tell, if you have enjoyed any of my other articles, we really enjoy making our own food items from scratch. We make all of our own whole wheat honey bread to enjoy all week. We make our own chips and tortillas, sauces, spices, snacks like dehydrated fruits and granola bars, and even crackers!
Not only are my children learning a valuable lesson in making their own foods, and we get to spend a great deal of valuable quality time together in the process, but I know that my kids, my husband, and I have healthy foods available to eat anytime we want. We don't buy processed foods in our household, so if we want something, we make it ourselves.
You wouldn't believe the sheer amount of money we save on groceries every month by just purchasing the basics, stocking up when there's an excellent sale, and making everything on our own. I really enjoy doing something so beneficial for my family, knowing that my children are healthy and thriving because of something I'm doing, and it's a nice hobby I find a great deal of satisfaction in.
- 3 cups whole wheat flour
- 2 teaspoons coconut sugar
- 2 teaspoons pink Himalayan salt
- 1/4 cup olive oil
- 1 cup water
- 1/4 cup mixed seed topping
- Preheat your oven to 450 degrees F and line two cookie sheets with parchment paper.
- I would start by gathering your ingredients and measurement tools now.
- Mix all of your dry ingredients first.
- Then add in your wet ingredients and mix. At some point, you'll want to mix your dough with your hands.
- When pretty well mixed, turn your dough out onto a clean countertop and knead for a few minutes with your hands to fully incorporate your ingredients.
- Cut into two pieces so you can work on one at a time.
- Roll out one piece into a flat rectangle about 1/4 inch thick. The thinner you can roll them, the crispier they will be.
- Lightly brush the entire shape with water and sprinkle with your chosen seeds.
- Cut your dough into your desired cracker shapes and sizes.
- Slide them all onto your cookie sheets with a spatula.
- Slide them into the oven and bake for 15 minutes.
- While those are cooking, you can roll out, sprinkle and cut your second batch.
- When the first batch comes out, slide them off onto a towel to cool and start your second batch going.
- Cool completely before eating. Store in an airtight container in the pantry. Enjoy!
|Serving size: 5|
|Calories from Fat||45|
|% Daily Value *|
|Fat 5 g||8%|
|Saturated fat 1 g||5%|
|Carbohydrates 20 g||7%|
|Sugar 0 g|
|Fiber 2 g||8%|
|Protein 3 g||6%|
|Sodium 110 mg||5%|
|* 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.|
Making Your Own Cracker Topping
There are so many seeds that you could possibly use on your crackers with a wealth of health benefits; it's almost intimidating to think about them all. Just a few of these are poppy seeds, pumpkin seeds, chia seeds, flax seeds, caraway seeds, rosemary, sunflower seeds, and sesame seeds.
So far, I haven't been able to find a good mixture of all of these seeds prepackaged at the grocery store. You might find a mixture of 2 or 3, but if you really want a great seed mixture, I highly recommend taking advantage of the great deals on bulk seeds at a natural food store and making your own. And I'll have to publish an article on how I made mine. I think I had 5 different types of seeds in my mix. Yum!
Honestly, I just found every seed I owned in my spice cabinet and included it in my cracker seed mixture, but I can most certainly come up with some different mixes and flavors. Why not have a cracker for every season? In the Spring, you could use celery seed, lemon pepper, tarragon, or parsley. In the summer, you could use taco seasoning, oregano, basil, sage, or thyme. In the Winter, you could use winter savory, cocoa powder, allspice, cloves, or mint, and in the Fall, you could use cinnamon, pumpkin spice, nutmeg, or rosemary on your crackers.
Just switching it up a bit could give you flavors that are perfect for every season.
Short of the little accident we had in the middle of the process, we really had fun making these crackers together. Yes, we switched to using a plastic bowl when remixing another batch of crackers. One, I only had one more glass mixing bowl that I didn't want to break, and two, I simply didn't want to have to clean up another mess of glass.
When you are cooking with your kids, these things tend to happen, but isn't it more important that they learn that they are more important than one of your valuable mixing bowls and that they learn to make food from scratch at home with you? I sure thought so. You can bet I'll be grabbing more mixing bowls if and when we can get to the thrift store though. My mother-in-law warned me that I wouldn't be able to keep any nice stuff around anymore with a house full of boys. She won't have to worry about that because my first little one is breaking everything.
But really, the crackers turned out amazing, and my toddler has been asking to eat them with our homemade salsa for a couple of days now. I really love that he especially enjoys eating those things that we make from scratch at home. I'm going to have to whip up some yummy spinach dip to enjoy with our crackers now.
© 2018 Victoria Van Ness