Homemade Whole Grain Crackers Recipes

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LOW-SODIUM WHOLE-GRAIN CRACKERS



Low-Sodium Whole-Grain Crackers image

Trust me- you won't miss the salt in these crackers. I have no idea where I got this recipe, but these are sooo good. I love them. I have no idea what to compare the taste to; so you'll just have to try it yourself and find out! :]

Provided by Shelby

Categories     Lunch/Snacks

Time 48m

Yield 64 small triangle crackers

Number Of Ingredients 7

2 cups whole wheat flour
1 1/2 cups quick-cooking oats (I just used old-fashioned..)
1/2 cup wheat germ
3 tablespoons sugar substitute or 3 tablespoons sugar
2 tablespoons sesame seeds
2/3 cup water
1/2 cup olive oil

Steps:

  • In medium bowl, stir together first 5 ingredients. Add water and oil. Using rubber spatula stir until dough forms. Gather dough into a ball. Divide dough in half.
  • On lightly floured surface, roll out each dough half to a 14 inch square. Cut each square into 3 1/2 inch squares, then cut each smaller square diagonally in half to form triangles. You may have to add a little water in every now and then if it gets too dry. Place triangles, 1/2 inches apart, on ungreased baking sheets.
  • Bake in 350 degree oven for 18 minutes or until golden brown. Remove from baking sheets; cool on racks. Store in airtight container. Makes 64 crackers.

Nutrition Facts : Calories 41.5, Fat 2.1, SaturatedFat 0.3, Sodium 0.4, Carbohydrate 5, Fiber 0.7, Sugar 0.4, Protein 1

HOMEMADE WHOLE GRAIN CRACKERS



Homemade Whole Grain Crackers image

There are plenty of whole-grain crackers on store shelves, but none taste as good to me as those made at home. You can use a mix of grains and flours to make them, including gluten-free varieties like millet, buckwheat and rice flours, and top them with any number of seeds, herbs or spices. They're quick to mix together and very easy to roll out. "Healthy" crackers can be hard and dry, but this week's offerings are not. I use olive oil in all of them, and some work best with a small amount of butter. I've been making sesame crackers for decades, tweaking my recipe over the years. They have a wholesome, rich, nutty flavor.

Provided by Martha Rose Shulman

Categories     easy, quick, appetizer

Time 20m

Yield About four dozen crackers

Number Of Ingredients 5

1 1/4 cups whole-wheat flour
1/2 cup toasted sesame seeds
1/2 teaspoon salt
5 tablespoons extra virgin olive oil or sesame oil
4 to 5 tablespoons water, as needed

Steps:

  • Preheat the oven to 350 degrees with the racks positioned in the middle and upper third. Line two baking sheets with parchment paper.
  • Mix together the flour, sesame seeds and salt in a mixing bowl, in the bowl of a stand mixer, or in a food processor fitted with a steel blade. If using a mixing bowl, add the oil and cut in with a fork. If using a stand mixer, mix at medium speed. In a food processor, pulse until the mixture is crumbly. Add the water, and mix with your hands, or at medium speed in a mixer or in the food processor, until you can gather the dough into a ball.
  • Lightly dust your work surface and roll out the dough, or roll out between pieces of parchment, plastic or wax paper. Cut into desired shapes -- squares, diamonds or cookie-cutter shapes -- and place on the baking sheet, close together but not touching.
  • Bake 15 to 20 minutes until lightly browned, switching the sheet trays front to back and top to middle halfway through. Remove from the heat, and allow to cool on racks.

Nutrition Facts : @context http, Calories 32, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 17 milligrams, Sugar 0 grams

HOMEMADE ORANGE MARMALADE AND HAND-ROLLED WHOLE-GRAIN CRACKERS



Homemade Orange Marmalade and Hand-Rolled Whole-Grain Crackers image

Provided by Nancy Fuller

Categories     appetizer

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 12

4 medium navel oranges, washed, very thinly sliced into rounds and roughly chopped
2 1/2 pounds sugar
1 lemon, zested and juiced
1 lemon, zested and juiced
Hand-Rolled Whole-Grain Crackers, recipe follows
1/4 cup slivered almonds
1 cup whole wheat flour
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 cup extra-virgin olive oil, plus more for brushing
1 tablespoon sesame seeds

Steps:

  • Place the oranges in a saucepan with the sugar, 5 cups water, the lemon zest and lemon juice.
  • Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally until the marmalade gels and thickens and a candy thermometer inserted in the marmalade reads 222 degrees F, about 2 hours 30 minutes.
  • Ladle the marmalade into 4 hot half-pint canning jars, leaving 1/4-inch headspace. Wipe around the edges of the jar and place the lid in the center. Screw on the bands until tight, then place the jars in a canner filled with boiling water. The jar tops should be covered by 1 to 2 inches of water. Process for 10 minutes, then remove and set aside to cool.
  • Serve the orange marmalade with Hand-Rolled Whole-Grain Crackers.
  • Hand-Rolled Whole-Grain Crackers:
  • Preheat the oven to 350 degrees F and place a rack in the center of the oven. Line a large baking sheet with parchment paper or a silicone baking mat.
  • In the bowl of a food processor, pulse the almonds until finely ground. Then add the flour, salt, nutmeg and cloves and pulse again. While running the processor, add 1/3 cup water and the oil until combined and crumbly. Remove the cracker dough and form into a ball and place on a sheet of plastic wrap.
  • Roll the dough between two pieces of plastic wrap to 1/8-inch thick. Cut into any shape using a rolling crinkle cutter, and then transfer to the prepared baking sheet, placing the crackers 1-inch apart. Brush some oil on top of the crackers and sprinkle the sesame seeds over the top. Pierce the cracker dough with a fork so they don't puff up. Bake until crisp and golden, 15 to 20 minutes. Transfer to a wire rack to cool. Yield: about 24 crackers

WHEAT CRACKERS



Wheat Crackers image

This thin wheat cracker is simple and thrifty to make. It will taste great with almost any dip or spread, and they will have much more character than factory made crackers.

Provided by Ray Anne

Categories     Appetizers and Snacks     Snacks     Cracker Recipes

Time 30m

Yield 32

Number Of Ingredients 6

1 ¾ cups whole wheat flour
1 ½ cups all-purpose flour
¾ teaspoon salt
⅓ cup vegetable oil
1 cup water
salt for sprinkling

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended.
  • On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don't cut through. Prick each cracker with a fork a few times, and sprinkle with salt.
  • Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.

Nutrition Facts : Calories 63.6 calories, Carbohydrate 9.2 g, Fat 2.5 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 0.4 g, Sodium 55.2 mg

WHOLE WHEAT CRACKERS



Whole Wheat Crackers image

When I make up a recipe of this, it's gone within an hour at our house. So yummy! And mostly healthy, too! I always make 2 recipes, in the hopes that there will be some leftovers the next day to put in the kids lunchboxes (in place of the usual sandwich). I usually make these to accompany soup, but sometimes I just make them for a snack.

Provided by Monica

Categories     Breads

Time 35m

Yield 64 crackers, 10-12 serving(s)

Number Of Ingredients 7

2 cups whole wheat flour
3/4 cup oat bran
1/2 cup all-purpose flour
1 teaspoon salt
1/3 cup olive oil
1 cup water
sea salt, for sprinkling

Steps:

  • 1. Preheat the oven to 350 degrees F.
  • 2. Put the flour, oat bran and salt in a bowl. Mix.
  • 3. Pour in the olive oil and water.
  • 4. Mix until just blended.
  • 5. Divide dough into two pieces for thinner crackers or leave it in one piece for thicker crackers. We like the thin ones.
  • 6. Roll the dough directly onto a cookie sheet. I use the Pampered Chef pizza roller and it works great to just roll the dough right into the sheet. But if you don't have one of those you can put the dough between two sheets of wax or parchment paper and roll out as thin as possible. Then transfer to an ungreased cookie sheet.
  • 7. Mark squares out with a knife to score your crackers. If you don't do this step before you bake it, you will not get nice squares once it's baked. The crackers bake up pretty crisp and will just break into odd shapes and crumbs. There have been times I've forgotten to score it and it's still perfectly edible, it just looks more like almond bark jagged shapes than square or rectangle shaped crackers.
  • 8. Prick each cracker with a fork a few times.
  • 9. Sprinkle with salt.
  • 10. Bake for 15 - 25 minutes in the oven, or until your crackers are crisp and light brown. Baking time might be different depending on how thin your crackers are.
  • 11. When cool remove from baking sheet, and separate into individual crackers.

Nutrition Facts : Calories 185.3, Fat 8.3, SaturatedFat 1.2, Sodium 234.3, Carbohydrate 26.7, Fiber 3.8, Sugar 0.2, Protein 5

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