Whole Wheat Crackers (Oil-Free Option)

Crackers and sprigs of rosemary on a baking sheet.

Whole Wheat Crackers (Oil-Free Option)

Prep Time 15

Cook Time 30

Total Time 45

Servings:8 servings

Author: Lori Rasmussen, My Quiet Kitchen

Making your own whole wheat crackers at home is 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 WFPB cracker.

Lightly adapted from the "as you like it crackers" in Miyoko Schinner's The Homemade Vegan Pantry.

Ingredients
US Customary | Metric

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
¼ cup olive oil - or ½ cup full-fat coconut milk
½ cup water (for olive oil version) - or 4 to 6 tablespoon water for coconut milk 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 (176°C). In a mixing bowl whisk together the flour, salt, baking powder, and any herbs or spices you're using. Drizzle in the olive oil or coconut milk 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 divide 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 bake much faster. 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.
Leaving the dough on the parchment paper, transfer to baking sheets. Bake for 25 to 40 minutes. NOTE: bake time depends on the thickness of the dough. 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 like.

Notes

Storage

Once the crackers are completely cool, store at room temperature in an airtight container for up to 1 week.

Nutrition information is for the oil-free version. A serving size is ⅛ of the recipe.

Nutrition