Homemade Wheat Crackers

These are so easy and so tasty! I've never made crackers at home before, but I'm totally hooked. And as crackers go, these are really pretty good for you if you want something crunchy to dip or munch on. I used these on a cheese platter I put together recently - and they were the perfect dipper for the cranberry cream cheese dip I had made. And I ate them as a snack plain for the next day or two (they didn't last long)! This also doesn't make that big of a batch, which is nice - just enough for some afternoon snacking.

I loved how quick and easy these were - no rise time, so you can have everything pulled together and into the oven in just a matter of minutes, which makes these a go-to any time you need a quick batch of crackers!

They have a lovely wheat flavor, with just a touch of sweetness and that salted topping brings out all those subtle flavors! They're pretty easy to overbake, so keep an eye on them towards the end of the baking time and pull them if they're getting dark too quick!

Homemade Wheat Crackers

1 cup whole wheat flour
½ tsp salt, divided
1 tsp coconut oil, melted
2 TBS pure maple syrup, room temperature
¼ cup water, room temperature

  1. Preheat oven to 350 degrees.
  2. Combine the flour and 1/4 tsp of salt in a medium bowl and whisk to combine. Make a well and add liquid ingredients: coconut oil, maple syrup, and water. Use a dough whisk and blend until dough comes together.
  3. Lightly flour the counter and scrape the dough out, and knead a few times until it comes together into a smooth dough.
  4. Lay a silpat down and gently flour the surface and roll the dough out as thinly as possible over the surface of the mat, into a rectangle. Use a pizza cutter to carefully cut the dough into squares or rectangles (your preferred shaped and size) using care not to push too hard and damage the mat.
  5. Move the mat with the dough onto a baking sheet and sprinkle remaining salt over the top.
  6. Bake 20-25 minutes, until dough is well browned and crispy. (Be careful not to overbake, the thinner edges may bake faster).
  7. Cool on the baking sheet about 5 minutes before serving, store in a sealable container for up to a week.


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