Crackers…!!! Just another yummy snack that are easier than you think to make yourself. This homemade cracker recipe has just a handful of readily available ingredients, is easy peasy to make and you can go completely zero waste if you want to.
There are lots of recipes out there but I had a few “requirements” and I didn’t find a recipe that covered them all so…. in true Green Elephant style, I went about creating my own recipe. It had to tick the following boxes:
- Affordable or even better….cheap. I wanted healthy crackers but steered away from the gorgeous ‘seed’ cracker recipes as yeah…. seeds; wonderful as they are, can get pretty pricey when using them in large quantities.
- Easy. This is a no brainer – it’s got to be EASY if I’m going to persuade you to make crackers instead of buying them right…?? So no fancy processors or a long list of ingredients or steps in this recipe.
- Tasty. Kinda’ goes without saying.
Making your own awesome crackers really is easy. It’s cheap too (well.. my recipe is) and the result is a healthy, tasty snack that works just as well in a lunchbox as it does on a fancy grazing platter!! For other low waste healthy snack ideas which are great for lunchboxes and picnics, head here.
So, here you go. My (Very Easy) Homemade Cracker Recipe.
Ingredients
2 cups Wholemeal Flour
1 cup Rolled Oats
2 tsp salt
2 Tbsp Poppy Seeds
2 Tbsp Linseeds
2 tsp Chopped Rosemary
1 Cup Water
1/4 Cup Olive Oil
Method
1. Preheat your oven to 180°c
2. Measure the dry ingredients to a large bowl and mix to combine.
3. Make a well in the centre and pour in the water and oil.
4. Mix thoroughly until the sides of the bowl come clean. You’ll have a sticky dough.
5. Transfer the dough to a well floured bench and divide into two.
6. Pat into a rectangle and roll out thinly (you want a rectangle about 20cm x 30cm). If it sticks to the bench and/or the rolling pin, simply sprinkle on more flour.
7. Transfer to a lined baking sheet and score into cracker shapes.
8. Bake in the preheated oven for 30 minutes checking regularly to make sure the outside crackers aren’t burning. If they are, simply remove them and carry on baking the rest.
9. When they are browned and crunchy, remove them from the oven and split into your scored shapes.
10. Leave to cool and enjoy with your favourite cheese, dip or just on their own!!!
RECIPE NOTES
These crackers keep well in an airtight container for about a week but I doubt they will last that long.
I’ve added a few Tbsp of poppy seeds and linseeds but if you don’t have these, just add some other seeds you have got!! And if you haven’t got any seeds, then don’t worry; the recipe will be just fine without them too.
Feel free to swap the wholemeal flour for plain (or use a cup of each!!). I chose to use wholemeal flour because I prefer the taste of it, it’s more filling than plain flour and it is better for you!! But plain flour would be fine if you have any ‘wholemeal averse’ family members….!!
Rosemary is a great herb to add, but you could try thyme, oregano or even sage if you have it in the garden. You can get creative with your flavours and use any combo of herbs and spices you like!! Cumin seeds would be an awesome one to try and for a bit more spice, try a few tsp of smoked paprika.