Friday, June 25, 2010

Homemade Crackers

In an effort to eliminate processed and refined foods from our diet I made a list of foods we love. I had my family participate in this, to make sure that I included foods that they enjoyed and thought of as staples in our kitchen.

My hubby is a cracker nut. I have, for years, purchased boxes upon boxes of crackers for him to dunk in peanut butter or place a slice of cheese on top. After further research, however, I felt strongly about purchasing most brands of store crackers.

So, I set out to make my own.

Here is the great thing. Crackers are actually easy to make.

Double or even triple the batch if you have crackers lovers, and freeze them until needed!

Here is what you need:

1 1/2 cups whole wheat flour (soaked!)
2 Cups of grated cheese
1/2 cup of pastured butter
1/2 tsp salt
1 Tbs Chives (dried, fresh, or frozen)

Let's roll! No seriously, you are going to need your roller.

1. Melt your pastured butter in a sauce pan.
2. Grate your cheese.
3. Blend your cheese, butter, salt and flour together.
4. Cut up the chives nice and small. Add them to the dough.
5. Mix, adding small amounts of water, until a nice dough forms. You do not want a sticky dough so take your time here. I add about 1/2-1 cup of water.

6. Roll the dough out onto a lightly floured surface. You are going to want to roll it out very thin for nice crispy crackers. I turn the dough as well to help it not stick and roll it out again.

7. Using a pasta cutter (or a pizza cutter or knife) cut out your crackers.

8. Place onto a baking sheet and bake at 350 degrees for 12 minutes. Flip and bake on the other side for about 12 minutes. Bake them until they are as crispy as you like.

Store in an airtight container or freeze.


amanda said...

I am so impressed! These look delicious. Now you don't have to buy processed crackers anymore.

Susie said...

I love making crackers but haven't in years. There is NO CONTEST in the taste department. Nothing compares to homemade crackers! And you are so right: they are super easy to make! Here's a tip for you to make them even easier!!! Roll them out on the cookie sheet instead of rolling them and then moving them to the cookie sheet! Then score them on the cookie sheet before baking. :-)

Lisa said...

Is this 1 1/2c wheat flour after soaking or before? What liquid and how much of it are you soaking the flour in?

Ethiopianmomma said...

Lisa~ this is 1 1/2 cup after soaking. My photograph did not reflect that and I apologize!
Soak the whole wheat in just enough water to dampen the flour. Add 1 Tbs of Kefir. Soak for 7-24 hours.
I prefer using Kefir. You could also try using whey, cultured buttermilk, cultured yogurt, lemon juice, or apple cider vinegar.
If you make these please let me know how they turn out. My family has loved them and made many batches.
Soaking the grains first will reduce the amount of water you will need to use when making the dough.