My Foray Into Food Storage

A regular gal learning about Food Storage, Home Cooking, Canning, Gardening, and more!

Why Would Anyone Make Homemade Crackers When There Are Perfectly Good Crackers At The Store?

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Because they can!  As part of my “foray into food storage,” I decided that I needed to learn to make things from scratch just in case I need to live exclusively off of my food storage.  Thankfully, I always have the items necessary on hand to make crackers, so I decided to try my hand at it.  My first attempt, about a month ago, was a brown rice cracker. It was okay, but it wasn’t awesome.  It was my first attempt, and you could really tell.  I learned a few things in the process, but I felt confident I could make a passable cracker if the need arose.  I should have snapped a few pictures, but I didn’t.  Sorry!

 

Saturday, I made a second attempt.  I was going to a women’s meeting and signed up to bring a dozen appetizers.  I planned to use some leftover frozen honey ham to make mini quiches, but I didn’t feel like making the crust or running by the store to buy roll-out pie crust.  I remembered that I had some goat cheese in the fridge and thought my Vanilla Pear preserves would be perfect with it.  All I needed were some artisan type crackers to go with it.  It was high time to experiment with cracker making, so I Googled cracker recipes and found this one at TheKitchn.com.  I used their recipe as a template and used some fun flours and ground flax seed and made a delicious cracker!

 

Here’s my version of TheKitchn’s recipe.

 

Artisan Wheat & Flax Crackers

Artisan Wheat & Flax Crackers

 

Artisan Wheat and Flax Crackers

 

1/2 cup wheat flour

1/4 cup brown rice flour

2 tablespoons flax seed, ground (measured before grinding)

2 cups all-purpose flour, plus a little more

2 teaspoons sugar

2 teaspoons salt

4 tablespoons olive oil

1 cup water

2 tablespoons sesame seeds, optional

2 tablespoons poppy seeds, optional

Salt for cracker tops, optional

 

Combine the flours and ground flax seed with salt and sugar in a mixing bowl and stir well with a whisk.  Add the water and olive oil to the flour mixture and stir with a spoon until well combined into a soft, sticky dough.

 

Divide the dough in half and put one half on a floured surface.  Form into a rectangle and roll out until the dough is 1/8 inch or less in thickness.  If you wish to add seeds, spritz the dough with water, then sprinkle seeds and salt on top.  Spritz with water again.

 

Next, use a pizza cutter, a sharp knife, or cookie cutters to cut the crackers into the shape you desire.  Poke with a fork.  Use a spatula to transfer the crackers to a cookie sheet sprayed with cooking spray.  Bake i a preheated 450 degree Fahrenheit oven for 10-15 minutes.  Remove when the crackers reach desired doneness.  You can make these as chewy or crispy crackers based on your preferences.   Remove from the cookie sheet and let crackers cool on a wire rack.  Serve and enjoy!

 

Makes approximately 100 crackers with 22 calories per cracker.

 

Here’s my photo step-by-step for your viewing pleasure!

 

Before I started making the crackers, I ground my flax seed (2 T.) in a coffee grinder.

Before I started making the crackers, I ground my flax seed (2 T.) in a coffee grinder.

 

Here it is after about 15 seconds.

Here it is after about 15 seconds.

 

Next I assembled my ingredients.

Next, I assembled my ingredients.

 

This recipe calls for 3 cups of flour.  Since I was mixing in all types of whole grains, I put them all in a one cup measure and filled the remaining space with all-purpose flour.  Then I dumped it into my mixing bowl with the remaining dry ingredients.

This recipe calls for 3 cups of flour. Since I was mixing in all types of whole grains, I put them all in a one cup measure and filled the remaining space with all-purpose flour. Then I dumped it into my mixing bowl with the remaining dry ingredients.

 

I whisked the dry ingredients together.

I whisked the dry ingredients together.

 

Then I added the liquid (water and olive oil).

Then I added the liquid (water and olive oil).

 

I began stirring, and it looked like there wasn't enough water.  But I kept stirring.

I began stirring, and it looked like there wasn’t enough water. But I kept stirring.

 

And soon it looked like this.  There was still a tiny bit of flour in the bottom of the bowl, so I added another tablespoon of water to the mix.

And soon, it looked like this. There was still a tiny bit of flour in the bottom of the bowl, so I added another tablespoon of water to the mix.

 

And the dough came together beautifully!

The dough came together beautifully!  It was a soft, sticky dough, just as described in the original recipe.

 

I assembled my tools along with my dough: rolling pin, flour for the counter, and a pizza cutter.

I assembled my tools along with my dough: rolling pin, flour for the counter, and a pizza cutter.

 

I divided the dough in half and put one half on the floured counter top.

I divided the dough in half and put one half on the floured counter top.

 

Next, I formed the dough into a rough rectangle shape.

Next, I turned the dough over so it was covered in flour and formed it into a rough rectangle shape.

 

Next, I rolled out the dough until it was a little less than 1/8 inch in thickness.

Next, I rolled out the dough until it was a little less than 1/8 inch in thickness.  If I’d taken more care, I could have kept it in a rectangle shape, but I wanted an “artisan” look, so I didn’t worry too much about it.

 

I cut the dough into rectangles for the first batch, then spritzed with water and sprinkled on the seeds and salt.

I cut the dough into rectangles for the first batch, then spritzed with water and sprinkled on the seeds and salt.

 

I decided to be a little more creative with the second half of the dough and cut on the diagonal.

I decided to be a little more creative with the second half of the dough and cut on the diagonal.

 

I transferred the crackers to a greased cookie sheet and baked at 450 degrees Fahrenheit for about 10 minutes.  I turned the pan and let them go for another minute or so until they were turning golden brown.

I transferred the crackers to a greased cookie sheet and baked at 450 degrees Fahrenheit for about 10 minutes. I turned the pan and let them go for another minute or so until they turned golden brown.

 

I transferred them to my cooling rack as soon as I removed them from the oven.

As soon as I removed the crackers from the oven, I transferred them to a cooling rack.

 

When I got to my meeting, I prepped my appetizer by pouring my Vanilla Pear Preserves over my goat cheese.  Then I let it come to room temperature.

When I got to my meeting, I prepped my appetizer by pouring the Vanilla Pear Preserves over the goat cheese and let it come to room temperature before serving.  (See that vanilla bean goodness in there?  YUM!)

 

I put my crackers in a full little bowl...

I put my crackers in a cute little bowl…

 

And my appetizer was served.  It disappeared so fast!

My appetizer was ready for service! And it disappeared so fast!

 

Yes, it is true.  I can buy a box of crackers at the store.  Some stores even sell “artisan” crackers.  But for less than a dollar, I had better crackers than I’ve ever had from a box, and I mastered a new skill!  I’ll definitely be making these again.

Do you think it was worth the 45 minutes it took me to make the crackers (including the time in the oven)? 

What are you learning to make so that you are more self-sufficient?

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Author: Laurie Nguyen

I am a happily married, stay at home mom with four sons, ages 24, 22, 18, and 14. I'm not a professional blogger, and I'm certainly not a foodie or a chef. But I like food, so I think I'm qualified to write about my own life experience with food. Want to be a little more prepared for the unexpected? Check out my Food Storage Blog, http://forayintofoodstorage.com. Have a question about Food Storage? Email me: forayintofoodstorage@gmail.com.

41 thoughts on “Why Would Anyone Make Homemade Crackers When There Are Perfectly Good Crackers At The Store?

  1. Love the concept… I’m not there yet – but hopefully one day I will be!

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  2. I am dying to try this! It’s something I’ve had on my culinary “bucket list” for quite some time 🙂 yours look great!

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  3. Very nice!

    My wife has tried her hand at making crackers from scratch as well. I must admit that I am a “snacker”, but I also really really want to adopt a more self-sufficient lifestyle. Therefore, my wife started looking into self-sufficient, homemade, snack crackers. I don’t have her recipes at hand, but I will ask her to post them to our blog when she can. I insist on 100% whole wheat flour, no all-purpose allowed!

    Anyway, just a comment on your flax seed meal. If you are grinding your own wheat for flour you can just add the flax seed to the wheat before it is ground! My nutrimill manual says that flax shouldn’t be put through the mill by itself (it gums up the blades or something), but I have found that putting a little flax through with the wheat that there are no problems. Also, since I’m on the topic, you CAN put oats through the nutrimill, even though they say you shouldn’t. I did it by accident once, but encountered no problems! I only did about 4 cups though, maybe problems come up when doing larger batches.

    Anyway, keep the ideas coming! I love your blog! A previous blog post of yours actually gave me the courage to try canning meat this past weekend. It worked perfectly! Thanks again!

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    • I’m so glad you’re enjoying my blog! I’m enjoying yours as well. 🙂 You have some great things posted, and I look forward to seeing your wife’s recipes.

      Regarding the crackers, I almost did a whole wheat cracker, but I wasn’t sure how they’d be received at the event I was attending. 🙂 I love whole wheat everything!

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  4. I hope you will consider contributing a recipe to the Global Recipe Project – it’s for a good cause! 🙂 http://crowdedearthkitchen.com/global-recipe-project/

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  5. Oh! This is fantastic! Is useful when you explication! very thanks u :)))))

    See u soon!

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  6. I love making my own crackers! I mostly just make them for parties, but it’s such a special, individual touch to have something that comes from your own oven vs. dumped out onto a platter from a box.

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  7. Looks great! I have made crackers and they are indeed incredibly delicious. Plus it is fun to mix up what you put on top or shapes to cut out. Peanut butter graham crackers are one of our favorites. Unfortunately I can’t make all our crackers…the boys eat so many I would spend my life baking crackers and get nothing else done!

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  8. Great recipe, and the combo with the vanilla pear /goat cheese would be dreamy.

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  9. Crackers look yummy! 🙂

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  10. Seems like a good idea! I tried to make these blue cheese crackers one time, an Ina Garten recipe, and I just ruined it. I think I had baked them too long and cut them too thin, because they came out dry and brittle. I haven’t tried to make any since, but maybe one day…

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  11. This is something that I has never try. I think is time. Thanks

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  12. I have been thinking of making crackers for awhile to go with my greek yogurt dip, but we’ve gone grain free. I wonder how this would work with some other type of flour…

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  13. This is something I’d like to try myself. I don’t actually eat a whole lot of crackers, though, and I’m wondering how well they keep?

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    • I’m not sure how well they kept, because they were gone within a few hours after I made them. 🙂 I imagine they would keep for at least a few days, maybe a week or two, in a ziplock bag.

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  14. Yummy, that takes me back to when I was young and then when my kids were young and we made our own crackers from leftover pie crust. I’ll have to try your recipe to make some special ones now because the simple ones are okay, but I love trying new things now. Thanks for sharing this.

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  15. I agree about the concept of making your own items from scratch. I am working on a cracker recipe but it has to be gluten-free. I have have a couple of reasonable attempts .

    Liked by 1 person

  16. I think it’s worth it! You’ve inspired me. I’ll. Make some. Thanks for following SWB.

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  17. Homemade crackers are a chore! I have done homemade Parmesan crackers which are so yummy, but so pricey. Then, for my husband’s amusement, I made homemade Wheat Thins. They came close to the originals, but not worth the insane effort with kiddos running about.

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  18. Because you know what you have put into your home made crackers. Many foods that are available in the stores contain ‘unhealthy chemicals such as high fructose corn syrup’

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  19. Wow! This is great!!! Exactly on point to my interests at the moment: “being self sustaining” – I can always just go buy something but what kind of human am I to deny myself these learning experiences! Plus I like to know I’m eating GOOD food and not chemicals. Super happy I found your site! I’ve loved the inspiration, motivation and pictures! Thank you and keep it up!!!

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  20. These look yummy! I’m sure they would fly out of the kitchen here. I appreciate that you’ve given me a nice recipe to use my flax seed in too! (Don’t think it would even be possible to put up enough food to last more than a week at this house though. The munchkins eat everything in their path. We also try to eat everything as super fresh as possible. Summer fruits are my one real exception, I try to freeze those as quickly as possible before they all disappear.)

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  21. These look great!
    I’m afraid I’m one of those persons who tends to buy them in the shop….Do try to make my own bread though, so this should be just a next step….

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  22. I love making my own stuff, and for the same reason. Because I can! LOL! Many thanks for stopping by my blog and hitting that follow button. I appreciate it!

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  23. I’ve been wanting to try to make crackers, but have the idea that it’s going to take a lot of time energy. Thanks for sharing your experience. 45 minutes? That’s not intimidating! I also just resolved to try more new recipes, so this one will be on the list.

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    • I’m so glad you found my post helpful. Most of the 45 minutes was spent waiting for the crackers to cook. If I’d put more than one cookie sheet in the oven at a time, it would have been less time.

      Best of luck! Please let me know how they turn out for you. 🙂

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  24. Good for you! Another good reason to make your own crackers is the high fructose corn syrup and corn oil found in store-bought crackers. Corn oil is one of the least sustainable foods out there, so if you can eat crackers and still avoid it, props to you.

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  25. Pingback: Hmm… What To Do, What To Do? Help Me And There’s A Prize In It For Ya! | My Foray Into Food Storage

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