Whole Wheat Crackers (WFPB/Oil-Free Option)
Making your own whole wheat crackers at home is super easy and actually a lot of fun! Endlessly customizable with your favorite herbs and spices. Make them the traditional way with olive oil or with coconut milk for an oil-free cracker.Lightly adapted from the "as you like it crackers" in Miyoko Schinner's The Homemade Vegan Pantry.
Servings 8 servings
Calories 124kcal
Equipment
Ingredients
- 2 cups white whole wheat flour Can also use whole wheat pastry flour, regular whole wheat, or 1 cup all-purpose flour and 1 cup whole wheat.
- 1 teaspoon baking powder
- ¾ to 1 teaspoon fine sea salt Depending on how salty you like your crackers.
- 1 teaspoon freshly cracked black pepper
- ¼ teaspoon garlic powder, optional
- 1 teaspoon dried rosemary, optional
- ¼ teaspoon dried parsley, optional
- ½ cup canned full-fat coconut milk (for oil-free version) or ¼ cup olive oil for classic version
- 4 to 6 tablespoons water for coconut milk version or ½ cup water for olive oil version
Instructions
- If making the coconut milk version, shake the can very well before opening. If the fat and liquid have separated, warm the coconut milk slightly then stir until homogenous. Measure out ½ cup (reserve remaining coconut milk for another recipe).
- Preheat oven to 350 degrees F. In a mixing bowl whisk together the flour, salt, baking powder, and any herbs or spices you're using. Drizzle in the coconut milk (or olive oil) and mix with a fork.
- Drizzle in the lesser amount of water (¼ cup for the coconut milk version or ½ cup for the olive oil version). Stir again to combine. The dough should look shaggy and rough. If there is still quite a bit of dry flour in the bowl add 1 to 2 more tablespoons of water and mix again. Don't overwork the dough.
- Gather the dough into a ball, and cut in half. Shape each half into a rectangle about ¾-inch thick. Cut three large pieces of parchment paper (about the size of a standard cookie sheet). Place one piece of dough on a piece of parchment. Place another piece of parchment on top, and roll the dough until it's about 15 inches long and 7 to 8 inches wide. Aim for even thickness across the entire sheet of dough. Otherwise, thinner areas will be done first. Carefully peel away the top piece of parchment. Re-use that piece of parchment to roll out the other piece of dough in the same way.
- For bite-size crackers use a pizza cutter or a knife to score individual pieces, or for artisan-style crackers, simply leave the sheets of dough whole. TIP: sprinkle extra black pepper on top for added flavor.
- Transfer the bottom piece of parchment and the dough to baking sheets. Bake for 25 to 40 minutes. NOTE: bake time depends on the thickness of the dough. Also, the oil-free version typically requires a longer bake time. Begin checking the crackers after 22 - 25 minutes. They're done when crisp and golden. Allow to cool. If you baked the dough as one large sheet, break into artisan-style crackers in any shape and size you prefer.
Notes
Nutrition Facts represent the oil-free version. A serving size is ⅛ of the recipe.
Storage
Once crackers are completely cool, store at room temperature in an airtight container for up to 1 week.
Nutrition
Calories: 124kcal | Carbohydrates: 22g | Protein: 4g | Fat: 3g | Cholesterol: 0mg | Sodium: 220mg | Fiber: 3g