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fueled friday: Homemade Whole Wheat Crackers: Two Ways!

F U E L E D F R I D A Y: let's talk about carb-loading. Some people love it; some people hate it; every marathon runner has experienced it. As the final weeks leading up to the Boston Marathon are upon us, all of the Boston runners are going to be looking to carb-load before the race. But, this doesn't mean you have to eat a bunch of processed crappy foods! NO! You can carb-load by eating healthy and nutritious good carbs. 

So, this week we wanted to share a good carb recipe with from our good friend, Robin at CaliGirl Cooking. These homemade whole wheat crackers are super easy to make, great for healthy snacking, and also travel well (for those traveling to Boston!). Plus, they are just delicious. So, enjoy the recipe and happy carb-loading!

Homemade Whole Wheat Crackers: Two Ways!

Here is a simple homemade whole wheat cracker recipe with two flavor-filled variations - Rosemary Sea Salt and Everything Bagel!

The process of making these Homemade Whole Wheat Crackers is as easy (if not easier) than making a batch of cookies. Once you have the technique down, you’ll be pumping out dozens of crackers in under an hour.

The one thing about this recipe is that, unlike store-bought crackers that are usually pumped full of preservatives, these crackers won’t keep for weeks on end. We highly recommend eating them within a couple of days of making them, or they may get a little chewy. This will also happen if your cracker dough is too thick when you cut it. Really make sure it’s thin enough so you get that fantastic crisp!

Prep time: 25 mins

Cook time: 10 mins

Total time: 35 mins

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1/2 cup milk
For the Rosemary Sea Salt Crackers:
  • 1 1/2 teaspoons fresh rosemary, chopped
  • Maldon sea salt
For the Everything Bagel Crackers:
  1. Preheat the oven to 450 degrees Fahrenheit. Cover two large baking sheets with parchment paper. 

  2. In a large mixing bowl, combine the flours, salt and rosemary (if using.) Add the oil and milk.

  3. Divide the dough in half so it’s easier to work with. Take the first half of the dough and roll it out to about 1/8-inch thickness on a floured surface or another sheet of parchment paper. 

  4. Using a 2-inch round culinary ring or cookie cutter, cut out the crackers. Gather and re-roll dough as needed until you have cut as many circles as you can.

  5. Brush crackers lightly with water using a pastry brush and add toppings (sea salt or Everything Bagel Seasoning.) Place crackers on prepared baking sheet (they don’t have to be too far apart, they won’t spread too much) and bake in 450-degree oven for 10-12 minutes, or until crackers are just golden. 

  6. Remove from oven and transfer to a wire rack to cool. Let cool completely before transferring to a resealable container or plastic bag for storage. For best results, enjoy within a couple of days.

    (Original recipe can be found here.)



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