Homemade Wheat Crackers

These crackers are made with healthy and wholesome ingredients. They compliment any cheese tray or soup nicely!

Healthy Oat Crackers Recipe

These Homemade Wheat Crackers are not your average crackers! They are much healthier and heartier than store-bought crackers. They are pretty easy to make and you can make big batches and store them in the freezer!

They go great with some of my favorite soups and chili’s, like Vegetarian Chicken Noodle Soup , Vegetarian White Bean Chili , and Crock Pot Vegetarian Chicken Chili!

I also like to have them as an on-the-go snack. They are great for packed lunches or to keep in the car for an after school snack!

• Vegetarian Chicken Noodle Soup
• Vegetarian White Bean Chili
• Crock Pot Vegetarian Chicken Chili!

What You’ll Need

3 cup Quick Oats

1 cup Raw Wheat Germ

2 tbsp Sugar

1 cup Whole Wheat Flour

1cup Unbleached Flour

1 tsp Salt

1 cup Water

3/4 cup Oil

How to Make Homemade Wheat Crackers

Preheat oven to 325 degrees.

In a large bowl, combine 3 cups quick oats, 1 cup raw wheat germ, 2 tbsp sugar, 1 cup whole wheat flour, 1 cup unbleached flour, and 1 tsp salt.

In a separate bowl, emulsify (mix with a whisk to combine) 1 cup water and 3/4 cup oil. Add the oil mixture to the flour mixture.

Mix together with hands. Divide mixture in half.

Place each half onto cookie sheets.

Roll out to a little thicker than pie crust. Score into square shapes with the back of a butter knife. Gently poke holes in each square with a fork before baking.

Bake for 30 minutes or until firm.

Once cooled, you’ll be able to easily break the crackers into squares by breaking along the scored lines.

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Emulsify – It’s a fancy word for mixing. It’s used instead of the word ‘mixing’ because it’s specifically referring to mixing ingredients together that can’t be completely blended together. For example, water and oil. Just do your best to mix by using a whisk.

Edges – Once the crackers are cooled, you’ll be able to easily break the crackers into squares by breaking along the scored lines. That will leave you with the ‘edge’ crackers. The edges of the crackers will get a little darker and crispier then the rest of the crackers. You can do as you’d like with those pieces. We don’t usually eat that part. But it’s all a matter of personal preference!

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