Note from Mommypotamus: Hey y’all, the Potamus family is 7 days away from starting our next big adventure! While pack Katie from Girl Meets Nourishment is stopping by to share her mouthwatering recipe for cheesy homemade crackers – thank you Katie!
Crackers are a delicious treat . . .
They are perfect for lunches, road trips, or a tasty afternoon snack. I remember packed lunches with a small bag of my favorite cheese crackers, usually in the shape of squares or fish that brought joy with each bite!
Being on a real food journey means that we gave up those boxed and bagged crackers, but that doesn’t mean that we still can’t enjoy cheesy crackers made at home! I jumped in the kitchen and played around with a recipe that I found in “Nourishing Traditions” and voila! Delicious cheese crackers that husbands and kids alike will adore.
You can control the ingredients when you make crackers at home, avoiding strange additives commonly found in store-bought crackers. Such as soy lecithin, maltodextrin, and monosodium glutamate (MSG) – just to name a few!
I promise these crackers have ingredients you can pronounce and are a great addition to any lunch, soup, hummus dip, or slice of cheese. Plus I think they look so rustic! In fact, I am munching on a handful right now as I type this…just looking at a picture of them gave me a hankering!
Tips for Making Homemade Crackers
- Making crackers at home is wonderful because you can make them as thick or as thin as you want them to be. For a crispy cracker, roll them thinner; for a heartier cracker, roll them a bit thicker (keep in mind, the thicker the cracker – the longer it will take to bake).
- If you would like to soak the flour overnight for maximum digestibility, just mix together the flour and yogurt the night before and allow to soak overnight on the counter in a warm spot. Mix the rest of the ingredients as per the recipe and make crackers as normal.
- This recipe can easily be doubled or tripled if you would like to make bigger batches at once.
- You can make “raw” crackers by drying them out in a warm oven to preserve all the goodness inside. Heat the oven to 150 degree to 170 degrees. Allow crackers to dry on a cookie sheets in the warm oven for 8 to 15 hours (this can also be done in a dehydrator). I prefer this method, but if you need cracker in a flash – the cooking method below is what I recommend.
- You can adjust the filling ingredients to flavor them any way you want! Just omit the cheddar and sunflower seeds and you’ve got a blank canvas. Make herb crackers by mixing your favorite fresh herbs into the dough, make a sweet cracker by mixing in rapadura and some cinnamon, add a blend of delicious cheeses, or various seeds.
Homemade Sprouted Flour Cheddar Crackers
- 2 -1/2 cups sprouted flour (here’s how to make your own – you can also buy it here)
- 1 cup yogurt (preferably homemade)
- 1/3 cup coconut oil (or butter), softened (where to buy coconut oilO
- 1 teaspoon salt (where to buy sea salt)
- 1 – 1/2 teaspoons organic aluminum-free baking powder (optional, but helps crackers rise)
- 2 – 1/4 cups sharp raw cheddar cheese, shredded
- 1/2 cup sunflower seeds (soaked and dehydrated) (optional)
- extra sprouted flour for dusting
- In a stand mixer with a paddle attachment, whip the coconut oil until fluffy. Once the oil is fluffy, add the sprouted flour, yogurt, sea salt, and baking powder into the coconut oil. Mix well until a soft dough ball forms.
- Next, add the cheddar cheese and sunflower seeds to the dough. Mix until well distributed throughout the dough.
- Take one piece of unbleached parchment paper and place on the counter. Dust this piece of parchment paper with a little bit of sprouted flour. Take a handful of the dough and pat flour on both sides as you mold it into a small square shape, place the dough in the middle of the parchment paper.
- Take a new piece of parchment paper and place on top of the dough. With a rolling pin, roll the dough between the two pieces of parchment paper to desired thickness. Remove top piece of parchment paper (should come off easily) and using a knife or pizza cutter, cut flattened dough into desired shapes (like squares!).
- Place a piece of parchment paper on a baking sheet and lay the cracker dough out onto the baking sheet. They can be placed close together as they will not spread.
- Bake in a 350 degree oven for 10 to 15 minutes on one side, until they are golden brown. Remove from oven and flip the crackers over. Place back in the oven and bake an additional 10 to 15 minutes, or until desired crispness.
- Cool on a wire rack and store in an airtight container in the fridge for up to two weeks (if they last that long!)
(makes 6 dozen crackers)
About the Author
Hi, my name is Katie and I blog over at Girl Meets Nourishment! I am on a real food and unprocessed living journey. I am getting back to the basics preparing food the old-fashioned way and discovering new ideas for a healthy life. I am here to share my journey with you.
This veteran vegetarian of nine years now proudly eat lots of butter, takes cod liver oil, drinks kombucha, eats grass-fed meats, and all that is nourishing. This journey has opened me up to a new world filled with the wisdom of generations before me. I want to try these out-of-the-ordinary old-fashioned recipes and make them into my modern nourishment ñ making real food from real things in real time. I am also getting back to the basics with what we use in our everyday life, making our home as unprocessed as possible.
It is an ongoing adventure for us and I would love it if you would join me as we discover what unprocessed living is! Visit me at www.girlmeetsnourishment.com!