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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 116.2
  • Total Fat: 6.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 51.7 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 2.6 g
  • Protein: 1.7 g

View full nutritional breakdown of Crackers - Coconut Rye calories by ingredient
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Crackers - Coconut Rye

Submitted by: LAHUDSONCHEF

Introduction

Found a site that gives simple directions for making your own custom crackers. So, I'm going to start making my own and entering them here. Check the site out: http://www.recipetips.com/recipe-cards/t--
1973/homemade-crackers.asp?su=lahudson
chef@yahoo.com&v=2
Found a site that gives simple directions for making your own custom crackers. So, I'm going to start making my own and entering them here. Check the site out: http://www.recipetips.com/recipe-cards/t--
1973/homemade-crackers.asp?su=lahudson
chef@yahoo.com&v=2

Number of Servings: 8

Ingredients

    1.25 Cup Rye Flour, separated
    .25 tsp Morton Lite Salt (or more, or regular)
    2+ Tbsp coconut oil
    3+ Tbsp water
    6 Tbsp shredded Coconut*, soaked if necessary



Tips

My first time, I tried it by hand. Don't. Use a food processor or a stand mixer. You'll be glad you did. And my shredded coconut was apparently a little old, so it was really dry, and interfered with the dough. It needs to be moist for this recipe to work as written - the fresher, the better, of course.


Directions

Preheat oven to 400F, prep your baking sheet with parchment paper, or dust it with rye flour.
In a food processor, mix 1 Cup flour & salt, then add shredded coconut* and mix. Then, add oil slowly as processor mixes (easier if it's melted). It should be crumbly after this.
Add 1 Tbsp water at a time, mixing after each addition, until dough forms a ball.
Turn the ball out onto parchment from baking sheet, or flour-dusted work surface. Can cover with another sheet of parchment to roll, or dust the rolling pin, and roll out the dough to about 1/8 inch thick. (If it's too dry to roll without crumbling, return to processor and add more water or oil, if too wet, sprinkle more flour and work it in.)
Can cut the dough into pieces, or slide whole thing onto baking sheet. Bake about 15 min until just starting to brown. Remove from oven, cool. Crack apart if you didn't cut them before cooking. Store in an airtight container for 3-5 days (if they last that long!)

*if shredded coconut is very dry, it will absorb the water in the recipe and cause you to need as much as 1/4 Cup total. Soak dry coconut first until tender (in about 1/4 Cup water), then use the soak water for the recipe.

Serving Size: I guessed it to be about 8 servings, but it's hard to figure - I want to keep eating them!

Number of Servings: 8

Recipe submitted by SparkPeople user LAHUDSONCHEF.





TAGS:  Snacks |

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