Homemade 5-Ingredient Thin Wheat Crackers
Want a Cracker?
When I'm craving something crunchy and salty, one of my favorite snacks is cheese and crackers. In an effort to lower our grocery budget a little, we have been trying to make as much as we can homemade. After trying a few different cracker recipes, this has become our favorite.
While these crackers have just 5 ingredients, the most essential is toasted wheat germ. It makes the cracker! You can also use raw wheat germ and toast it yourself for a few minutes on a skillet. The oil is up to your preference: canola, vegetable, olive, or even coconut (we generally use canola). You may need to adjust the cooking time depending on the oil you use. The flour is up to your preference as well: all purpose, whole wheat, white whole wheat (we generally use all purpose). You can also experiment with adding in spices like garlic or rosemary!
Keep wheat germ in your refrigerator or freezer so the natural oils don't turn it rancid.
Toasted Wheat Germ
Raw Wheat Germ
Why Wheat Germ is So Special
Wheat grows inside of a kernal. That kernal is made up of three parts: bran (the skin of the kernal), endosperm (the starchy and largest part used in flour), and germ. The germ contains the embryo, the part of the plant that grows a new plant, so it has lots of nutrients inside. It also contains oils which can go rancid and as such, are usually removed when white flour is processed. However, you can buy the germ part of the wheat kernal which we know as wheat germ. It is such a small part of the kernal that it takes 50 pounds of wheat to produce 1 pound of wheat germ, according to Dr. Oz.
Nutrients in Wheat Germ:
- Vitamin E
- Folic Acid (a type of B vitamin)
- Omega-3 Fatty Acids
- Thiamin (a type of B vitamin)
- High quality non-animal protein
In addition to all these nutrients, wheat germ actually has a yummy nutty flavor, especially when toasted. We like to add it into pancakes, oatmeal, smoothies, and our yummy energy balls!
What is Wheat Germ?
Ready to Get Started?
The first time we attempted to make crackers, we were not sure how it would turn out. They had to be crunchy and easy to make. After several trials, it seemed the most important tip was actually to roll the dough as thin as possible. We also preferred baking them on our pizza stones because they don't have edges to limit rolling the dough. However, it also worked to turn over a cookie sheet and roll the dough on the underside of the pan.
How To Make Thin Wheat Crackers: A Pictorial GuideClick thumbnail to view full-size
Have You Made Crackers Before?
From experience, these are the two issues I've had on occasion. Hopefully these tips will help you too!
They didn't turn out crispy.
- Try again, but this time roll the dough a little more. Use the palm of your hands to help.
- Also try cooking a little longer.
- Generally, the crackers seem to be crispiest when we use canola oil and all purpose flour.
They stuck to the pan.
- Make sure to use enough oil. While you can use other oils, I found the most success with canola oil. Consider trying that.
- If using a sheet (as opposed to a stone), try spraying with non-stick spray to see if that helps.
- 3/4 Cup Toasted Wheat Germ
- 3/4 Cup Flour, (All Purpose or White Whole Wheat)
- 1/2 teaspoon Salt
- 2 Tablespoons + 2 teaspoons Oil, (Canola, Vegetable, Olive, or Coconut)
- 1/2 Cup Water
- Preheat oven to 350 degrees.
- Mix all ingredients together in a bowl. When the dough forms, separate into two balls onto two pizza stones. If you do not have pizza stones, use a pizza or cookie sheet, but flip it upside down.
- Using a rolling pin, roll out the dough as thin as you can. If the dough sticks to the pin, add a little flour.
- Score the dough into squares or rectangles. Prick the dough with a fork all over. Sprinkle salt on top.
- Bake 350 degrees for 11 minutes. Then, switch the pans and bake another 11 minutes. Total cooking time 22-25 minutes.
- Let cool to the touch, then use a spatula to loosen the cracker from the stone or pan. Lift up a chunk of the cracker and gently break apart with your hands. Let cool completely, then place in an airtight container.
|Serving size: 6 crackers|
|Calories from Fat||45|
|% Daily Value *|
|Fat 5 g||8%|
|Carbohydrates 11 g||4%|
|Sugar 1 g|
|Protein 4 g||8%|
|Sodium 233 mg||10%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
These nutrition facts are based off using white whole wheat flour, canola oil, and sprinkling 1/2 teaspoon of salt on top of the crackers. Additionally, these facts are based on one serving size of 6 crackers out of a total of 60 crackers per recipe. If your crackers are smaller or larger, the nutrition would vary slightly.
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Like This Recipe?
Check out our other nutritious snack recipes:
- Blender Hummus: For less than a dollar and only 5 minutes, you can make your own delicious hummus using a blender at home! The secret? Use natural peanut butter instead of expensive tahini (sesame paste).
- 5-Minute Energy Balls: With no refined sugars, this 6-ingredient snack is made in just one bowl in 5 minutes. Each ball is packed with 5 grams of protein and you can feel good eating one.
- Stovetop Granola: Traditional granola takes half an hour in the oven. Not anymore! These 7 delicious stovetop granola recipes take just 15 minutes and won't heat up your home.
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