These crackers will change your life… and your snacking habits. Lets admit it, crackers can be expensive, and often questionable healthy. So why not make your own. This is a no rise, no yeast required recipe for your very own and easy customizable cracker! Start with this vegetable version and then get creative.
Gypsy Boots Trail |
|
Prep Time
25 minutes |
|
Cook Time
45 minutes |
|
Total Time
1 hr 10 minutes |
|
Ingredients
- 1- 1 1/2 cups of kale chips (recipe will be first step in cracker recipe)
- 3/4 cup of finely shredded carrot, squeezed dry in paper towel
- 2 cloves of garlic minced
- 1 1/2 cups whole wheat flour
- 1 1/2 cup all-purpose white flour
- 1/3 cup vegetable oil
- 1 cup room temperature water
- salt for sprinkling on top
- optional: wheat bran, wheat germ, and/or ground flax seed add a little extra to the crackers, 1/4 cup or less is all you need
Directions
- The first thing you need to do is make your kale chips. To do this preheat your oven to 350'F. Rip 4-5 large leaves of kale into small pieces, lightly dress with olive oil (other oils are fine too), and bake on a cookie sheet for 10-15 minutes until crispy and dry. When they start getting a little drown around the edges they're done.
- More on making Kale Chips here
- While your kale is in the oven you can start getting the base ready. In a large bowl mix flours together and add in any other dry ingredients you plan to use, like flax or bran
- Create a well in the centre of the flour and add oil, water, garlic, and shredded carrot and finish kale chips(crushed).
- Stir all ingredients together, starting with a fork and then using your hands once dough begins to thicken.
- The dough will be very dry and stiff; despite this, make sure all ingredients are incorporated and mixed in.
- Separate your dough into three sections and roll them out one at a time to the shape of your baking sheet. You want the dough rolled VERY really thin to make nice crispy crackers (1/8 - 1/16 of an inch thick).
- With a butter knife score dough to outline the shape and size of your crackers (like a grid). Once your crackers are done, these outlines will allow you to snap them apart.
- Sprinkle dough first with water and then with salt (to taste), and bake the crackers for 13-15 minutes at 375'F.
- Crackers are finished when they begin to crisp, brown on the outside and are firm in the centre.
- Allow dough to cool on cooling racks. Once cool, snap crackers and serve.
Notes
There are endless variations of these crackers you can make. Try a couple of these other recipes and then make up your own.
Hippie Dippie Crackers: use the same dough recipe, but instead of garlic, kale, and carrot, add 1/2 cup pumpkin seeds, 1/4 cup sesame seeds and 1/4 cup sunflower seeds.
Tuity Fruity: This time add shredded apple and pear instead. make sure they are patted dry first to ensure they bake the same.
Sweet Potato: Inspired by my favourite scones, this recipe calls for 3/4 cup of shredded and patted dry sweet potato, 1/4 cup sage, and 2 tsp of black pepper
Mediterranean: Inspired by a recent trip to the Mediterranean, add a 1/4 cup of finely copped olives, 1/4 cup of finely chopped sundried tomatoes, and a 1/2 cup of shredded spinach.
Tuity Fruity: This time add shredded apple and pear instead. make sure they are patted dry first to ensure they bake the same.
Sweet Potato: Inspired by my favourite scones, this recipe calls for 3/4 cup of shredded and patted dry sweet potato, 1/4 cup sage, and 2 tsp of black pepper
Mediterranean: Inspired by a recent trip to the Mediterranean, add a 1/4 cup of finely copped olives, 1/4 cup of finely chopped sundried tomatoes, and a 1/2 cup of shredded spinach.