December 17, 2017

Whole Wheat Crackers

This is the homemade version of Wheat Thins and they are a snap to make.

And they’re healthier than most other crackers, and definitely fresher than a store-bought version.Ā  I like that I can use all organic ingredients, too.

The recipe, originally from King Arthur Flour Whole Grain Baking, makes about 60 or more (especially if you roll them thin) crackers.Ā  They’re the perfect crackers for little fingers, and go really great with raspberry chipotle cream cheese!


Comments

  1. Cannot wait to try these!

  2. suggestions to do if you don’t have a food processor.

    • Hi Melanie. If you don’t have a food processor, you can mix it by hand using a pastry blender or whisk or whatever you have. šŸ™‚

  3. Oh yes, I will definitely be making these. Wheat thins with raspberry chipotle cream cheese is pretty much my favorite snack but I rarely eat it cause we don’t usually buy crackers. They look delicious and so easy too! Thanks for sharing!

  4. Thanks for this! Made them this morning already, and they are yummy!! All the kids like them- yay! šŸ™‚

  5. Candice Morse says:

    I am so making some of these today or tomorrow. My one year old would gobble these up. Do you think these would freeze well if I made a double batch?

  6. Awesome! Thanks for sharing, Brandy!

  7. Hi Brandy,

    Thanks for sharing this recipe… I just made them today..but with Organic Ingredients. They tasted great, but because we are not big butter eaters we could really taste it. Do you think the recipe would work with light Olive oil? Let me know your thoughts… Thanks

  8. Kristen says:

    Hi Brandy,

    Thanks for the recipe. I tried it, but think maybe I didn’t roll them thin enough…they never got crispy, but were rather soft? Also, they tasted sweet, almost like a cookie. Any suggestions? Maybe cut down on the sugar? I’m not sure what sucanat is…I assume a natural sweetener. Thanks.

    • Yes, they’re hard to roll very thin. The recommendation is to not use as much flour next time….. And for crispness, they need to bake just a bit longer. The sugar is a taste thing. Use less if you prefer. Sucanat is just more natural sugar. :))

  9. Hi Brandy,

    I am excited to try these. Do you know if they freeze well either in dough form or after they are baked?

  10. Jenny in the Mitten says:

    Currently using in at the school in the cafeteria with soups and salads! Really great. Freezes well too!!!

  11. My dough was really crumbly. What did I do wrong?

  12. Can’t wait to try these. I was Googling around today trying to find large family friendly/healthy new menu ideas and stumbled on your site. I am leaving with a book full of new additions! Thank you so much. I have eight hs children as well(4/4) and as they get older it is hard to keep them full of good food without breaking the bank. I appreciate your easy nutritious meal ideas. ~Jenn

  13. Tried these today. They are awesome!! I’ll have to make many more batches to have some on hand. Four boys (11, 4, 3, and 1) and these went QUICK! I tried the recipe exactly. Next time I’ll try honey instead of sugar. Then after that I might start experimenting with different flavors! šŸ™‚

  14. These were so easy to make and taste great. I substituted coconut sugar for the sucanat and followed the rest of the recipe exactly, my little one loved using cookie cutters to make fun shapes. Thanks for a great, healthy recipe.

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