I recently polished off my box of store-bought crackers and came to the realization that I could probably bake a comparable cracker at home for a much lower price. Crackers (or these crackers I should say) are incredibly easy to produce. With my surplus of flax seeds and whole wheat flour, I created these crackers based off of Alton Brown's recipe. While they are no Wheat Thin, I quite like them.
Adapted from Alton Brown's Seedy Crisps Recipe
- 9 3/4 ounces whole-wheat flour
- 2/3 cup Flaxseeds
- 1 teaspoon table salt
- 1 1/2 teaspoons aluminum-free baking powder
- 3 tablespoons olive oil
- 6 3/4 ounces water
In a medium bowl whisk together flour, flax seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a plastic wrap and allow to rest for 15 minutes.
Preheat the oven to 450 degrees F.
On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet. Score dough into desired size with knife or pizza cutter. Poke holes into dough with fork. Bake for 8-9 minutes or until golden brown. Remove from the oven and place on a cooling rack.