Homemade Wheat Thins are in a word: Addictive
They are so simple to bake and delicious to snack on, once you try them, you’ll wonder why you didn’t make the switch away from expensive boxed crackers sooner!
I don’t know about you, but while ditching processed foods with long ingredient lists, crackers, being a convenient snacking food, were one of the last things to go in our home and I always figured that I didn’t have time to go through recipes and find substitutes that were acceptable to our palates and so we haven’t snacked much on crackers the last few years.
And I’ll be honest… I’m glad I waited. I’m figuring that it saved me a lot of hassle since I was able to find such delicious recipes in the Whole Grain Baking cookbook right out of the box. You can get yourself the cookbook HERE, something which I highly recommend you do.
It’s a gem!
Homemade Wheat Thin Crackers
- 1¼ c. whole wheat flour
- 1½ T. evaporated cane juice (or substitute)
- ½ t. salt
- ¼ t. paprika
- 4 T. butter
- ¼ c. water
- ¼ t. vanilla
- additional salt for sprinkling
- Preheat the oven to 400 degrees.
- Grease a baking sheet, lightly.
- Whisk the dry ingredients together.
- Cut in the butter until the mixture is crumbly.
- In a small bowl, add vanilla to the water and then into the flour mixture.
- Stir until you form a smooth dough.
- Divide the dough into a few pieces, working with one at a time.
- On a lightly floured surface, roll the dough into a large 12" square, about 1/16th inch thick or less (without tearing), flouring the pin and the surface again as necessary.
- With a pizza cutter or knife, trim the edges to square and then make 1½" squares, placing them closely together on the prepared sheet.
- Sprinkle lightly with salt.
- Bake one sheet at a time for 5-7 minutes depending on how thin you make them. (Be sure to check them often so they don't burn! Repeat with the remaining pieces of dough and the scraps.)
The other two cracker recipes were met with equal approval and success:
Leftover Steel Cut Oats were used to make this saltine cracker knock-off that was absolutely delicious and perfect schmeared in butter (my favorite way to eat a saltine.)
They were actually more durable than the boxed crackers and held up to the pressures of soup broth maintaining their texture wonderfully.
Perhaps these didn’t have the same texture or flavor as store-boughten grahams, but they made for an excellent substitute regardless and were quickly consumed by my family.
And they made for an excellent carrier for Spiced Pumpkin Mousse Dip. Which is all that really matters when it comes to a graham cracker.