Crackers are really easy to make, but they can seem like an intimidating project. How many people do you know who make homemade crackers? I’d bet not many, if any. That’s because store-bought crackers are generally affordable, tasty and consistent. Why change a good thing? But consider this: would you rather have a processed and packaged store-bought cracker or a nourishing and affordable homemade one? I promise, homemade crackers are pretty dang simple.
Store-bought crackers are generally filled with added sugars, preservatives, additives and even sometimes coloring agents. And to boot, they’re usually a lot less healthy than crackers you could make at home, with inflammatory vegetable oil, stabilizers and too much sugar and salt. (Yes, stores do sell cleaner crackers, but at $5+ a box, healthier packaged crackers are just out of my price range.) Who needs all that? Homemade is always better. Here are 3 stellar cracker recipes that are quick, easy and as tasty as anything you can buy in the store. Give them a try!
Happy Crackers (gluten-free, vegan)
(Recipe from My New Roots)
If you’ve ever had Mary’s Gone Crackers, you know they’re the bomb. But having a finite wallet, I challenged myself to start making my own version at home. Lo and behold, a new kitchen staple was born! This recipe was developed by Sarah over at the beautiful blog My New Roots. These babies are gluten-free, cheap to make and totally delicious.
2 c. cooked brown rice
2 c. cooked quinoa
⅔ c. unhulled sesame seeds
½ cup flax seeds
2 Tbsp. tamari
1 tsp. sea salt
3 Tbsp. extra-virgin olive oil
Sound like exactly what you’re craving? Check out the complete recipe at My New Roots.
Super Seedy Wheat Crackers (vegan)
(Recipe adapted from the New York Times)
1 1/4 c. organic stone-ground whole-wheat flour (locally milled, if possible)
1/2 c. seed blend (toasted sesame seeds, chia seeds and flax seeds)
1/2 tsp. pink salt
5 Tbsp. extra-virgin olive oil
4 Tbsp. water
1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
2. Mix together the flour, sesame seeds and salt in a bowl. Add the oil and mix carefully with a fork until the mixture resembles wet sand. Slowly add the water. Mix with your hands until the dough comes together to form a ball. Try not to overmix so that you don’t overactive the gluten.
3. Place dough between two large pieces of parchment and roll it out to desired thickness. Score dough into diamonds with a sharp knife and delicately place each diamond tightly on baking sheet. (Make sure crackers aren’t touching or overlapping.)
4. Bake 15 to 20 minutes for thin crackers, or until lightly browned. Remove from the heat, and cool on a rack. Enjoy immediately or keep in an airtight container for about a week.
Simple Homemade Almond Crackers (paleo, gluten-free, vegan)
(Recipe from Eating Bird Food)
I love these crackers. Dealing with insulin resistance and PCOS, I try to limit my carbohydrate consumption, but there are only so many carrot sticks a girl can eat with her guacamole. These crackers from Eating Bird Food are rich in healthy fats and protein while low in carbs. Plus, they are incredibly easy to make. Feel free to experiment and add flavors like garlic, herbs and spices to these crackers if you wish. And I recommend making a double batch if you’re sharing—these will go fast.
1 c. almond flour (not almond meal)
3 Tbsp. water
1 Tbsp. ground flaxseed
½ tsp. fine sea salt
Flaked salt for finishing (optional)
Ready to get baking? Check out the complete recipe over at Eating Bird Food.
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