Good things to eat

Home made crackers

So once you have all sorts of dips and spreads you will need something to put them on.

I am really a fan of making my own crackers.  Mostly because you know exactly what’s in them!

I’ve shown you how to make crackers before with the left over pulp from your juicer ( click here to check those out )  and then the crusts we made for our “raw pizza”  ( click here to see that) also make wonderful “raw crackers”.

What’s great too about making your own is that you can keep changing them up every time you make them.  Change the herbs or spices or add some different vegetables or different grains or flours.  And then depending on the thickness you spread them, will determine their crispness, size etc.

Here’s what I used today:  In the food processor add

  • 1 stalk of celery roughly chopped
  • 1 carrot, peeled and roughly chopped
  • 1/2 medium sized onion roughly chopped

Grind these up until they are pretty fine.  Then add:

  • a handful of fresh cilantro
  • 1 tsp ground cumin
  • 1 tsp chili flakes
  • 1 tbsp dried garlic  ( fresh is fine too)
  • 1/2 tsp ground black pepper
  • 2 tbsp whole flax seeds
  • 2 tbsp olive oil

Grind this up till well mixed then add:

about 1 cups worth of grain product either all one thing or a mixture of things like

  • whole wheat flour
  • rolled oats
  • flours like, rye, spelt, kamut, chick pea, rice… get the idea

Add that in gradually and mix until things get to a nice thick goopy stage.

Cracker mixture


Then we spread it out on our cookie sheet lined with parchment paper to the desired thickness.  Be careful that whatever thickness you choose is the same all over otherwise the edges will burn.

Then score it into the shapes you’d like them to be if you want them the same.  This makes them easier to crack when baked.

Score crackers before baking

Course there is no reason why you can’t leave it is one big cracker and then break it up unevenly for the “rustic” look.

Bake slowly at about 300 degrees and keep an eye on them so they don’t burn.

Let cool and then crack away!!!

Home made crackers





Comments on: "Home made crackers" (4)

  1. These look really tastey. My husband and i have been researching what it will take for our family to eat healthy. The more we learn about processed foods, the more horrified I’ve been at what I’ve been giving my son to eat! It seems everything quick and inexpensive has chemicals in it these days – and sugar & white flour. This Mom’s Guide ( got my attention when it reported that the most common illness among children is tooth decay – largely because of what we are feeding them. I am looking forward to making some changes and trying out healthy appetizing recipes like this. Thanks!

    • Thanks for the comment Joy. I am continually amazed at what a diffence one feels in only small changes can make in getting away from the fake food. Real food tastes so much better and in the long run is cost efficient to your health! Happy eating!

  2. Naomi Emmerson said:

    I checked out this recipe after getting your email with the balcony garden! Man, good for you! Our lettuce did great in TX but the tomatoes?? Full of diseases and problems. We got lots of potatoes. I can’t wait to try out this cracker recipe and the pizza dough…

    • Yes I’ve been very pleased with the lettuce crop this year! Tomatoes never seem to grow much here, lucky if we get a few little reddish ones by October!!

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