My kiddos love having homemade crackers to munch on during snack time or as an excellent clean food option for traveling. We have greatly enjoyed Kimi’s cracker recipe with some variation. This recipe is light, soft, and easy to munch for little teeth, as a teething biscuit alternative, and for a simple lunch with cheese and meat. You can add spices, such as rosemary, and various seeds, as desired. We make one batch weekly and it is quickly consumed! Sprouted wheat flour can be substituted if you desire to avoid soaking.
3 1/2 cups whole wheat flour (or combination of grains – we substitute 1 cup of millet flour)
1/4-1/2 cup coconut oil or butter, melted (we prefer 1/2 cup because it makes a moist richer flavor. Less will give a dryer crunchier cracker. Butter will make it richer in flavor as well.)
1 cup kefir (watered down to the consistency of buttermilk), buttermilk, yogurt, or water and 1 Tbsp apple cider vinegar
1 tsp sea salt
1 tsp baking powder
Soaking Step: To achieve the benefits of soaking, combine whole wheat flour and kefir until well incorporated. Cover with towel and allow to sit at room temperature for 12-24 hours.
After soaking, add the melted coconut oil or butter, salt and baking powder. Kneed ingredients together till well combined. Divide dough into two portions. Roll each portion into a large rectangle (about 1/16 inch thick). Cut into desired squares and place on a cookie sheet. Pierce each cookie with a fork 2-3 times. Bake in a 425 degree oven for 10-12 minutes until lightly brown. Enjoy!
I was so excited to find this recipe. I have been trying different ones but wanted one that used
coconut oil and I am interested in the soaking method. So far I have been using Bob’s
Red Mill 7 grain cereal and made flour out of it in the blender ( included 1/2 cup). Then I did the same with oats and used 1 cup. I ground some flax seeds in my coffee grinder and added 1/2
cup and then the rest whole wheat flour. I am now going to try using the sour product as you
suggested for the liquid. I never thought to use kefir or watered down yogurt. Also, can’t wait
to add the cider vinegar and see the difference. Thanks so much!!!!
hey!
I tried to make these last night and the dough was just crazy. I let it soak overnight, added half the oil last night and the other half this morning. It kept falling into pieces and hardly was a “dough”. I had issues rolling it out because it just kept falling into pieces. I rolled and rolled…and rolled! And kneaded and rolled again! It just kept falling into pieces. I did add water a little at a time to make it stick, but was wicked difficult. I’m not an experienced baker by any means, but is that normal?
thanks for your help!
beth
Can you use whey to soak?? We have some leftover from making cheese
Yes, by all means!
Lindsay: I made these yesterday, and they were nice and crispy right out of the oven, but as soon as I stored them in an airtight container, they became soft. My little one doesn’t mind, but they’d be eaten more by the rest of my family if they were crunchy like “real” crackers. How do you store your crackers?Thank you for all your great info and recipes!
This recipe does make a softer cracker better for little ones. You can roll it thinner and bake it a tad longer if you want crispy crackers. I store in a glass quart size jar.
Lindsay, I continue to be blessed by your blog…just wanted to say thanks for keeping it going, even as your life as a mom and wife gets busier.
My children and I made these yesterday, and they loved them. We spread a gourmet cheese on top and it was muy delicioso!!! Batch # 2 is in the oven. Thank you!!! I love your site.
Thanks for the recipe! These sound good:)
I make our own crackers too…aren’t they great?
Lindsay,
like Elizabeth, I found my soaked dough to be very dry. I worked in some warm water as I was kneading the ingredients, but wondered if I did something wrong?!
The taste is really nice and I am so excited about the punch of nutrients! This was my first attempt at soaking whole wheat flour. I used an organic (Helios) Kefir with FOS from the dairy section. I watered it down to get 1 cup. Is this the right kind of kefir?
Thanks again for the recipe and the hints!
That is why I often add the melted oil to the soaking ingredients to keep it moist.
Aha! Thanks!
I have a quick question about soaking. Each time I have soaked my flour, their doesn’t seem to be enough liquid. It becomes a really hard and is hard to mix the next ingredients into to become a dough. The last time I made muffins, I had to put the hard blob in the food processor to even begin to mix it. Is this the way it is or am I doing something wrong? Thanks for your help. The cracker sound lovely.
Fun! I can’t wait to make my own crackers. These look like a good option for people with kids or for even expecting mothers needing to snack on the go.
thanks for the recipe! i made it tonight but was disappointed that they dont have a lot of flavor. i think next time i will try adding some spices… maybe garlic or rosemary. Does anyone else have any suggestions on variations they have tried?
Hi Lindsay,
I am looking at purchasing some enamelware dinner plates & was wondering if you new if enamelware was safe. From what I’ve read online, it seems like there is not a definate answer.
Thanks for these healthy recipes & for your continued ministry through this blog.
Lindsay, this is perfect! I was just looking for a homemade teething cracker/biscuit recipe. My little guy has 2 teeth, and he loves to use them. How soft are these crackers? My one concern is he has started biting off big chunks of things, so I’m trying to only give him things that are soft enough to not be a choking hazard.
Can I use buttermilk in place of Kefir? I’m planning on using sprouted flour so no soaking.
Thank you!
Yes, buttermilk or yogurt or just water can be used.
I am going to try these, but I am confused by the differing amounts of coconut oil / butter? What is it that determines how much oil I need?
You can add less or more depending on how dry your dough is and how moist you want the final product to be. I use 1/2 cup because it adds more flavor and keeps them very moist.
Sarah M: I am going to try doing a GF version of these this week… I’ll comment back here how they come out!
I’ve been on a cracker quest, too! Can’t wait to try it! I’ll have my kids make one wheat batch, and then do a GF one for me.
I just got on here to ask if anyone had tried a GF version of these…my baby can’t tolerate any wheat products, and I would LOVE To find a cracker that would work for her! Keep us posted!
Love your website and can’t wait to make these tomorrow… I’m soaking grains right now! I was wondering if you have ever made tortillas with coconut oil and whole wheat flour. If so, I’d love your recipe. I’ve tried altering a traditional recipe, but they weren’t very good. Everything I’ve made of your has been great! Thanks for sharing!
Yes! I have a whole wheat tortilas recipe in my index. Check it out!
I keep intending to make homemade crackers, but haven’t so far, unless you count the ones we helped with making at the historical farm we love to visit… I’m going to have to try this very soon. I bet my 9 & 10 year olds could do this on their own!
I’m wondering…do you think I could add a little cheese and pretend they’re giant cheez-its?!
hmmmmmm
If so, do you have any suggestions as to adjustments…I’d imagine a little less salt, but do you think I’d need less flour or maybe more moisture? It seems like I read something somewhere about some sort of yeast that makes things taste like cheese, maybe I could try that?
Any hints would be appreciated!
Or…perhaps I could just leave it to the professionals (like you) to give it a try and then post the instructions?
Hi Billi,
Nutritional yeast has a ‘cheesy’ taste, that may be what you are thinking of! Try it!
Thanks, Marla!
I knew I had read something about it somewhere, but couldn’t remember what it was called…maybe I’ll do an “experiment.” I used to (still) really like cheez-its.
I think I will try it! I’ll let y’all know how it turns out…
Billie
Can these be made with buttermilk? We don’t have kefir and don’t like ACV.
Wow! Great timing. We are leaving for a trip on Wednesday and this will be perfect car snack. Thanks for sharing!
These look great. I have tried a home made cracker recipe before, but the kids didn’t really care for it. I think I will give this one a try. It’s nice to have some thing healthy for them to snack on, and that will not be too messy.
Thanks.
This is literally, perfect timing! I had been wanting to make my kids some homemade crackers for about a week, but every recipe I found (well, I was trying to overcomplicate it, too, but searching for GF recipies for me, too
was very lengthy.
This is perfect, we’re making these today! Thanks!
Sarah M
I never thought of making my own crackers either! I just assumed that due to budget constraints we wouldn’t get to have them in the house until the kids graduated high school!
But they LOVE crackers…I’m definitally trying this one! Thanks.
I’ve been looking for a cracker recipe! Thank you!
hmm.. I never thought about making homemade crackers! This sounds like such a simple recipe. Thank you so much! These will definitely come in handy for my daughter (she’s teething) and my hubby (he’s a snacker).
This sounds like a very simple recipe-I’m going to give it a try. Can I soak the grains if I use vinegar?
Jana
Definitely!
Great! I’ve been wanting to try making crackers!
I think I will try this recipe! I have made our own crakers a lot but never quite like this
Thanks!
Oooooh! Can’t wait to make these! I am curious as to if you have used any other grains besides millet and wheat.