Homemade Crackers


Since we stopped buying food that we didn’t know the source of we’ve had no quick snacks in the cupboard. My two small kids have been pretty good about things but whenever we do venture into the grocers they invariably see bags of chips or boxes of crackers and breakfast cereal. Then the whining begins…

I finally broke down last week and tried my hand at making crackers – and they were awesome! And it was easy! And fun! I made a huge batch and put a bunch in the freezer to take out whenever we need them. The one thing I bought that made these special was palm kernel oil.

Granted, palm kernel oil is not a local ingredient but few oils are both organic, sustainably grown (which is not necessarily the same thing as organic) and local. I can get olive oil from Napa that I feel pretty good about but it does add a green olive flavor to things and it doesn’t make delicate things flaky like lard or palm kernel oil. The palm kernel oil was from my Azure Standard order. It’s naturally high in beta cartene which gives it a very orange color that worked perfectly in the crackers. The color was amazingly vibrant, much like turmeric but it wiped easily off my off white kitchen counter without staining (one bonus about not yet having done the kitchen remodel is that I am more then willing to take chances with my counter tops.)

These crackers are soaked overnight to improve their nutritional content and make them easier to digest. They taste remarkably like Wheat Thins ™. The recipe is based on the coconut cracker recipe from Eat Fat Lose Fat by Mary Enig and Sally Fallon.

You could also add some Mt. Pleasant gouda or farmstead cheddar, onion or garlic powder, and/or a pinch of paprika or chili powder to these crackers.

Thin Wheat Crackers

  • 2 1/2 cups Lentz spelt or Blue Bird Grain wheat pastry flour
  • 1 cup buttermilk, yogurt or milk (can be rice or almond, or just use water) with 1 tablespoon of whey or vinegar added
  • 1 teaspoon sea salt
  • 1 tablespoon sugar
  • 1 1/2 teaspoon of baking powder
  • 1/2 cup palm kernel oil

    Mix flour with buttermilk, yogurt or milk and cover the bowl with a dinner plate for 12-24 hours on the counter. Add the soaked flour and all other ingredients and pulse in a food processer until well combined.

    Roll out between two pieces of parchment paper or wax paper to Wheat Thin ™ thickness, sprinkling with kosher salt, sea salt, sesame seeds or dried rosemary and rolling that into the dough so it sticks. This step is a fun way to involve kids in the kitchen. They can roll out their own little pats of cracker dough and then cut with a butter knife or ravioli cutter.

    Bake on an oiled cookie sheet at 350 degrees farenheit until just beginning to harden. Remove the pan from the oven, cut the crackers to whatever size you want and then spread them around on the cookie sheet so all the edges brown evenly. (This is much easier to do then cutting and transferring the fragile dough before baking.)

    Return the cookie sheet to the oven until they are all crisping and the edges are beginning to lightly brown. I can’t honestly remember how long this took, maybe 10 minutes total?

    These crackers contain no preservatives and so have a very short “counter” life. They freeze great and thaw quickly without compromising the texture of the cracker. If you really wanted you could put them in a 350 degree oven for a few minutes to get that fresh baked texture again but we didn’t notice a marked change in texture even straight from the freezer.

    Now you don’t have to support Nabisco in order to have something crunchy and salty in the house.

    **Update** We had friends over this weekend and put the crackers out.  They disappeared in short order to comments of “These are addictive!”  So tasty to refined adult tastes as well as picky toddlers.  I’ll be making these again soon.

    11 Responses to Homemade Crackers

    1. Hi, nice posts there :-) thank’s for the interesting information

    2. this is just the kind of recipe i have been looking for!

    3. They are yummy but sticky to work with. I was frustrated with the dough but I forgave it when I tasted the crackers. I hope they come out for you!

    4. Hello. I was having a hard time finding edible palm kernel oil thats organic and unrefined. Do you know where I can purchase it? I use red palm oil often.

    5. Hi LeVar,

      I ordered mine from Wilderness Family Naturals. They have a website where you can get it and also sell through Azure Standard.

    6. I grind my own grain and have hard red wheat (yeast breads w/whole wheat flavor), hard white wheat (yeast bread w/o wheat flavor ie pizza dough, etc) and soft white wheat (cookies, etc – more like “all purpose flour).

      Do you know which of these -if any – would work for this cracker recipe? I’ve ordered some spelt to grind but have not heard of the “Blue Bird Grain wheat pastry flour.”

      ps think I came over from one of your comments at Kelly the Kitchen Kop’s site.

    7. Hi Jennifer,

      Any of those would work but they would all result in a different cracker texture. Soft wheat would make for the most delicate cracker. Bluebird is a local wheat form to me and they grow white, red and soft wheat.

      The texture if this dough is a little tricky to work with but once you taste the crackers you’ll be totally hooked, especially if you use the palm oil. Good luck!

    8. Hi Annette,

      I bookmarked this recipe ages ago … finally made it before T-Day with a local (NH) pastry flour — soft white, the variety of which I can’t recall. I subbed soured raw goat milk for buttermilk, maple sugar for sugar, and local butter for palm oil and then sprinkled different salt blends on each batch. Coming out of the oven, these little babies were like delicious skinny biscuits. AMAZING TASTE!!

      Then I made another batch and added some rosemary and a hardening stub of a sort of aged gouda, grated. YUM!!!

      Next time, I’m going to mix some hard wheat with the soft wheat to get a firmer texture while I’m working the dough. It’s all good, right?

      Thanks so much for sharing this recipe. My life will not be the same. :-)


    9. Pam I’m so glad you like them! It’s fun having a basic recipe and then making it your own with real, local ingredients. I change the grain in them too – rye, emmer, spelt, oats. So glad you are having fun with them!

    10. Hi there, I just found your blog and am loving it! We are trying to homestead, but it is slow going as my husband works full time an hour away and I have serious health problems I’m trying to overcome. Hope this blog will help me learn a few new things in order to overcome the health issues. We have been WAP fans for about 5 yrs now, have witnessed first hand the profound chang food can have on the health and so have managed to acquire a calf, raise her and breed her so now we are in MILK!!! Loads of yummy, smooth, clean MILK! We just learned how to make Mozzarella cheese and hope to learn much more. We have not been great at gardening but we do have many chickens. The health issues slow me down but I am determined to win! We live in CT so growing season is short but we want to learn winter gardening. Your blog has been so encouraging. I just finished reading Joel Salatin’s new book ( Folks this Ain’t Normal)which was also very encouraging and helpful! I just read that you had cooked some rooster? We have a few that need to go, can you direct me to more info on that? Tried it before…yuck. Newbie errors I’m sure. Thanks so mcu for all you do and so happy to have met you! Best, Sue

      • Annette Cottrell

        Sue that is so great! Gardening can be challenging – we just moved to a wooded high altitude plot of land and wow did the garden disappoint me this year. But I’m learning! So excited you are in milk – I love my goats but it would be so nice to be able to skim cream off. The trick with rooster is to let it sit in the fridge 48 hours first and then I have been stewing them in a bit of water for a few hours. It’s unbelievable how they have so much flavor when cooked so simply! Good luck and let me know how things go!

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