Whole Wheat Crackers (Oil-Free Option)

Name: Whole Wheat Crackers (Oil-Free Option)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups white whole wheat flour; 1 teaspoon baking powder; ¾ to 1 teaspoon fine sea salt (Depending on how salty you like your crackers.); 1 teaspoon freshly cracked black pepper; ¼ teaspoon garlic powder, optional; 1 teaspoon dried rosemary, optional; ¼ teaspoon dried parsley, optional; ¼ cup olive oil (or ½ cup full-fat coconut milk); ½ cup water (for olive oil version) (or 4 to 6 Tbsp water for coconut milk version)

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 8

easy cracker recipe whole grain crackers

Ingredients

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2 cups white whole wheat flour1 teaspoon baking powder¾ to 1 teaspoon fine sea salt (Depending on how salty you like your crackers.)1 teaspoon freshly cracked black pepper¼ teaspoon garlic powder, optional1 teaspoon dried rosemary, optional¼ teaspoon dried parsley, optional¼ cup olive oil (or ½ cup full-fat coconut milk)½ cup water (for olive oil version) (or 4 to 6 Tbsp water for coconut milk version)

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Instructions

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Step 1

If making the coconut milk version, shake the can very well before opening. If the fat and liquid have separated, warm the coconut milk slightly then stir until homogenous. Measure out ½ cup (reserve remaining coconut milk for another recipe).

Step 2

Preheat oven to 350 degrees F (176°C). In a mixing bowl whisk together the flour, salt, baking powder, and any herbs or spices you're using. Drizzle in the olive oil or coconut milk and mix with a fork.

Step 3

Drizzle in the lesser amount of water (¼ cup for the coconut milk version or ½ cup for the olive oil version). Stir again to combine. The dough should look shaggy and rough. If there is still quite a bit of dry flour in the bowl add 1 to 2 more tablespoons of water and mix again. Don't overwork the dough.

Step 4

Gather the dough into a ball, and divide in half. Shape each half into a rectangle about ¾-inch thick. Cut three large pieces of parchment paper (about the size of a standard cookie sheet). Place one piece of dough on a piece of parchment. Place another piece of parchment on top, and roll the dough until it's about 15 inches long and 7 to 8 inches wide. Aim for even thickness across the entire sheet of dough. Otherwise, thinner areas will bake much faster. Carefully peel away the top piece of parchment. Re-use that piece of parchment to roll out the other piece of dough in the same way.

Step 5

For bite-size crackers use a pizza cutter or a knife to score individual pieces, or for artisan-style crackers, simply leave the sheets of dough whole. TIP: sprinkle extra black pepper on top for added flavor.

Step 6

Leaving the dough on the parchment paper, transfer to baking sheets. Bake for 25 to 40 minutes. NOTE: bake time depends on the thickness of the dough. The oil-free version typically requires a longer bake time. Begin checking the crackers after 22 - 25 minutes. They're done when crisp and golden. Allow to cool. If you baked the dough as one large sheet, break into artisan-style crackers in any shape and size you like.