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Name: Homemade Crackers
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: not set
Ingredients: 3 1/2 c Whole Grain Flour, millet and whole wheat pastry; 1/4 c Melted Coconut Oil; 1 C water; 2 tbsp Vinegar; 1 tsp Sea salt; 1 1/2 tsp baking powder

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INGREDIENTS

3 1/2 c Whole Grain Flour, millet and whole wheat pastry
1/4 c Melted Coconut Oil
1 C water
2 tbsp Vinegar
1 tsp Sea salt
1 1/2 tsp baking powder

INSTRUCTIONS

Sprinkle over the top:

1 teaspoon of sea salt

1 1/2 teaspoon of baking powder

Fold in half and knead gently until salt and baking powder are evenly mixed in (if this intimidates you, you can mix these two ingredients in with the flour the night before. The salt will inhibit some of the soaking process, however. You are now ready to roll it out!

Preheat your oven to 425 degrees, and lightly flour your surface. I liked to roll out a quarter of the dough at a time, for more control. I rolled them to about 1/8 on an inch to make firmer, crisper crackers to serve with spreads and cheese. For baby, I roll them to about 1/4 of an inch, and this produced a lighter, more crumbly cracker that was very easy for her to eat. Cut into desired size with a sharp knife and gently lay out on a greased baking sheet and prick with a fork.

Bake for about 1o minutes and check. They will be done when they are browning slightly around the edges. Cool on cooling sheets and enjoy! I like to store them in a glass jar on the counter. They are so pretty!

NOTES

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Homemade Crackers

3 1/2 c Whole Grain Flour, millet and whole wheat pastry
1/4 c Melted Coconut Oil
1 C water
2 tbsp Vinegar
1 tsp Sea salt
1 1/2 tsp baking powder

Gently mix together the above ingredients, until combined. I used a fork at first, and then kneaded the dough gently in the bowl until it just came together into a ball. Cover and leave out overnight on the counter. The next morning, flatten your ball out on the counter, using a little white flour, if needed to prevent sticking.
 
Sprinkle over the top:
1 teaspoon of sea salt
1 1/2 teaspoon of baking powder
 
Fold in half and knead gently until salt and baking powder are evenly mixed in (if this intimidates you, you can mix these two ingredients in with the flour the night before. The salt will inhibit some of the soaking process, however. You are now ready to roll it out!
 
Preheat your oven to 425 degrees, and lightly flour your surface. I liked to roll out a quarter of the dough at a time, for more control. I rolled them to about 1/8 on an inch to make firmer, crisper crackers to serve with spreads and cheese. For baby, I roll them to about 1/4 of an inch, and this produced a lighter, more crumbly cracker that was very easy for her to eat. Cut into desired size with a sharp knife and gently lay out on a greased baking sheet and prick with a fork.
 
Bake for about 1o minutes and check. They will be done when they are browning slightly around the edges. Cool on cooling sheets and enjoy! I like to store them in a glass jar on the counter. They are so pretty!

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Nutrition

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Serving Size: 1 Serving (167g)
Recipe Makes: 1 Servings

Calories: 9
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 5199.7mg		179 %
Potassium 3.1mg		0 %
Total Carbohydrate 1.7g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.7g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 9

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