When we started our Engine 2 Diet we knew there were some crackers we would be able to eat, but very few. It’s really hard to find a whole wheat cracker without added oil, salt or white sugar. Really hard! So… I decided earlier this week to make my own. After a few trial runs, I think I figured out the recipe.
The first batch was just whole wheat flour and they turned out way to crunchy and not crumbly. I then tried them with wheat, rice and chickpea flour and it was a little better. The third try subbed flax seed for the chickpea flour and added leavening agents. This did the trick!
These crackers almost have a rich, buttery flavor to them, probably thanks to the flax seed I added. Depending on how they’re flavored before you cook them, they are great with peanut butter and jelly or your favorite plant-based spread like hummus or a cheeze spread (recipe coming soon). Add garlic and oregano to the dough if you’re going for appetizer-like foods or leave it plain or add some cinnamon if you’re going to top it with something a bit sweeter.
Whole Grain Flax Crackers
1 cup whole wheat pastry flour
1/2 cup rice flour
1/2 cup ground flax seed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup water
Spices to meet your tastes
Preheat oven to 350. Combine the dry ingredients and mix with the water. The dough should be dry and almost crumbly. Allow it to stand for 10 minutes to ensure it’s dry enough. Roll out onto a non-stick surface (I used my counter top) about as thin as you can get it. Cut into circles with a cutter about two inches in diameter. Set on a slightly greased cookie sheet and bake for 7 minutes. Flip them and bake for six more minutes or until they start to turn golden brown.