Healthy, cheap, easy to make and incredibly versatile, they are perfect topped with cheese or dip, used as a side or for teething crackers.
The trick is to roll them out so thin they make “Wheat Thins” look thick.
Crispy Snack Crackers
3 cups whole grain flour (I use mostly wheat and add in rice or flax)
¼ cup butter or coconut oil
1 cup water
1 T vinegar or whey (optional)
Sesame seeds, flax seeds, herbs, sugar, etc. (i.e. whatever sounds good)
Cut the oil or butter into the flour mixture
(Optional) to break down the phytic acid in the grain, add 1 Tbsp of whey or vinegar (and decrease the water by a Tbsp) then mix well and let sit, covered tightly, for several hours. If you don’t want to soak, just mix in the water and omit the vinegar.
If necessary, lightly flour the counter. Roll out the dough to about ½ inch thick. Sprinkle with salt. Continue rolling until it is paper thin. Sprinkle with more salt. Add seeds or any other toppings you desire.
Prick with a fork. Cut into squares.
Transfer to a lightly greased pan and bake at 350 for about 10 minutes, or until lightly golden and crispy.