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Nutritional Info
  • Servings Per Recipe: 80
  • Amount Per Serving
  • Calories: 14.7
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 29.2 mg
  • Total Carbs: 1.9 g
  • Dietary Fiber: 0.5 g
  • Protein: 0.4 g

View full nutritional breakdown of Whole Grain Rye Crackers calories by ingredient
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Whole Grain Rye Crackers

Submitted by: LOUISATHELAST

Introduction

These crispy whole wheat crackers are lower in fat and calories than anything you'll find in the store. No corn syrup, no artificial colors or flavors- just healthy crackers! This recipe makes about 80 2-inch square crackers, and the serving size for the nutritional information is for one cracker. I adapted this recipe from one from King Arthur Flour, replacing the white flour with whole wheat and the butter with healthier olive oil. These crispy whole wheat crackers are lower in fat and calories than anything you'll find in the store. No corn syrup, no artificial colors or flavors- just healthy crackers! This recipe makes about 80 2-inch square crackers, and the serving size for the nutritional information is for one cracker. I adapted this recipe from one from King Arthur Flour, replacing the white flour with whole wheat and the butter with healthier olive oil.
Number of Servings: 80

Ingredients

    -1 cup whole grain rye flour
    -7/8ths cup whole wheat flour
    -1 Tbsp molasses
    -1 Tbsp unsweetened cocoa powder
    -2 Tbsp and 2 tsp olive oil
    -3 Tbsp caraway seeds
    -1 tsp salt
    -1/2 cup water

    Optional:

    -olive oil spray
    -sea salt and freshly ground pepper to taste

Directions

Preheat your oven to 325 degrees. Whisk together the dry ingredients (flour, salt, caraway seeds, and cocoa powder), then add the oil. Stir until it forms dry crumbles, then add the molasses and lastly the water. Stir in the water slowly, in case you don't need to use the full amount. It should form a ball of firm dough.

Divide the dough into three pieces, and work with it one piece at a time, keeping the others covered. Roll out the dough between two sheets of parchment or waxed paper, to a thickness of about 1/16th of an inch. Then, using a pizza cutter or a sharp knife, cut the dough into two-inch squares. Transfer the squares to a baking sheet lined with parchment paper.

Bake the crackers until they brown and turn stiff. Right out of the oven they will still have a bit of give to them, and will turn crisp as they cool. They should bake for 18-25 minutes. Cool them on a wire rack before eating, and enjoy!

Optionally, you can spray the crackers with olive oil aerosol spray (Crisco makes a good one) and sprinkle with sea salt and freshly ground pepper just before they go into the oven. Delicious.

Number of Servings: 80

Recipe submitted by SparkPeople user LOUISATHELAST.






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