Healthy Homemade Crackers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 25
Ingredients
# 1 cup uncooked Israeli couscous (or she suggests brown rice)# 1/2 cup uncooked seven grain hot cereal (we used wheat-free, you can sub in steel-cut oats, etc.)(for rosemary-"cheesy" crackers) * 1 tablespoon nutritional yeast * 1 tablespoon crushed rosemary * 1 teaspoon tahini * Handful crushed walnuts(for sesame-curry crackers) * 1/4 to 1/2 teaspoon cayenne pepper * 1 to 2 teaspoons curry powder (depending on how potent you like 'em to be) * 1 tablespoon sesame seeds (we used black ones) * 1 teaspoon honey or agave * Handful crushed walnuts
# Cook both ingredients in separate pots.
# Mix together and let cool.
# Separate into two bowls. And let the fun begin.
# Please note: the recipes below suppose you are making both kinds of crackers. If you choose to make only one kind, simply double the amounts of the ingredients in that one recipe.
# Preheat oven to 300 degrees F.
# For each cracker type, throw all ingredients onto the bowl with the grain mixture.
# Blend each thoroughly (and separately) in a food processor until well incorporated.
# Spray some olive oil onto a cookie sheet and take one kind of cracker "dough" . . . place plastic wrap on top of it and then roll it out until thin.
# Remove the plastic wrap and cut into whatever-sized pieces you like. Gently transfer to another prepared cookie sheet.
# Repeat process with other cracker type.
# Bake at same time for 35 to 40 minutes (i needed more time than that) -- flipping over half-way through. Angela says to watch carefully after 30 minutes to avoid burning.
# Cool for 15 minutes (this allows them to harden even more). The result is a great, chewy cracker . . . we liked both kinds, but especially the rosemary-"cheesy" ones. And we WILL be making these again. ASAP.
# Enjoy with hummus or any other tasty spread. Or add to a healthy lunch . . .
Number of Servings: 25
Recipe submitted by SparkPeople user MANDAHOP.
# Mix together and let cool.
# Separate into two bowls. And let the fun begin.
# Please note: the recipes below suppose you are making both kinds of crackers. If you choose to make only one kind, simply double the amounts of the ingredients in that one recipe.
# Preheat oven to 300 degrees F.
# For each cracker type, throw all ingredients onto the bowl with the grain mixture.
# Blend each thoroughly (and separately) in a food processor until well incorporated.
# Spray some olive oil onto a cookie sheet and take one kind of cracker "dough" . . . place plastic wrap on top of it and then roll it out until thin.
# Remove the plastic wrap and cut into whatever-sized pieces you like. Gently transfer to another prepared cookie sheet.
# Repeat process with other cracker type.
# Bake at same time for 35 to 40 minutes (i needed more time than that) -- flipping over half-way through. Angela says to watch carefully after 30 minutes to avoid burning.
# Cool for 15 minutes (this allows them to harden even more). The result is a great, chewy cracker . . . we liked both kinds, but especially the rosemary-"cheesy" ones. And we WILL be making these again. ASAP.
# Enjoy with hummus or any other tasty spread. Or add to a healthy lunch . . .
Number of Servings: 25
Recipe submitted by SparkPeople user MANDAHOP.
Nutritional Info Amount Per Serving
- Calories: 67.0
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 0.3 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 0.6 g
- Protein: 2.1 g
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