Tuesday, May 19, 2009

Whole Wheat Crackers

I am always looking for healthy, wholesome food for my family. Crackers are one item that my kids always ask for as snacks, but although they love them, I greatly dislike the additives, preservatives, and artificial ingredients found in most crackers available at the grocery store. The selection has gotten better over the years, especially since the organic boom has evolved, but my first choice for feeding my family is whole foods that I make from scratch.

This cracker recipe is from The Nourishing Gourmet, a blogger who embraces whole, nutritious foods for cooking as well as many nourishing, traditional practices of food making. Her cracker recipe caught my attention because of the many comments that followed the recipe, stating that the cracker tasted like Cheeze-Its, a cracker my children would devour within minutes if I had them in the pantry. And I would have to agree...this cracker does taste very similar to Cheeze-It crackers!

1 cup buttermilk
1 cup butter, softened
3 1/2 cups ground spelt flour (or whole wheat flour)
White flour for dusting dough and working surface
2 teaspoons salt
Kosher salt


1. Combine buttermilk and butter in a medium size bowl. Mix in flour and salt until all ingredients are thoroughly incorporated.

2. Optional Step: Allow dough to sit for 12-24 hours, covered, in a warm place. This practice is called soaking. The crackers can be successfully made with or without soaking (I soaked one batch and made one batch immediately); the only difference will be the nutritional value of the crackers after soaking them. If you would like more information on soaking, check here, a site recommended by The Nourishing Gourmet.

3. Preheat oven to 400 degrees. Dust working surface and dough with flour. I divided my dough into three different batches and worked with one batch at a time.

4. Roll out dough thin, about 1/8 inch or less. Use pizza cutter and cut thin strips in both directions to form small squares in dough.

5. Remove excess dough and set aside.

6. Carefully transfer whole squares to ungreased cookie sheet using spatula. Prick each square with a fork, about 3 times, and sprinkle lightly with Kosher salt.

7. Bake for 8-16 minutes. Check crackers at 8 minutes and continue to check every two minutes, until crackers are lightly browned on edges and slightly puffed in appearance.

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