Cracker and Other Snack Recipes

Hi there!! I applaud your efforts to cut out processed foods :0) Here is one recipe we dig at our house - Its called Four Seed Snapper Crackers :0)

Total time: 1 hour, 10 minutes

Servings: Makes 6 to 8 dozen crackers
1/4 cup hulled sunflower seeds

1/4 cup hulled pumpkin seeds

1/4 cup flax seeds (red or golden)

1/2 cup "natural" sesame seeds (tan, rather than pure white), plus extra for garnishing (white or black)

2 cups (9 ounces) whole-wheat or whole-rye flour, or a combination of the two

3/4 teaspoon salt

2 tablespoons honey or agave syrup

2 1/2 tablespoons vegetable oil such as canola, peanut or corn

1 egg

1. In a blender or coffee grinder, grind the sunflower and pumpkin seeds into a fine powder. Be careful not to blend too long or they will turn into seed butter. Separately, grind the flax seeds into a powder. (The sesame seeds do not need to be ground.)

2. In a mixing bowl or in the bowl of a stand mixer, combine the seeds, flour, salt, honey and vegetable oil with three-fourths cup water. Mix by hand or in a stand mixer with a paddle attachment to form a firm ball of dough. It should not be sticky.

3. On a lightly-floured surface, knead the dough by hand for about 30 seconds to make sure all the ingredients are evenly distributed and that the dough holds together. It should be slightly tacky but not sticky. Add more whole-wheat flour or water, if needed.

4. Heat the oven to 300 degrees. Line three baking pans with parchment or a silicone baking liner. Divide the dough into three equal pieces. Set two of the pieces aside and roll out the remaining piece on a floured surface with a floured rolling pin. Roll it to less than one-eighth-inch thick, or nearly paper thin. Continually lift the dough as you roll it so that it doesn't stick to the surface; dust more flour under it if need be. You can also flip the dough over and continue rolling with the bottom side up. If the dough resists, lift it gently and set it aside and begin rolling out one of the other pieces. You can return to the first piece after a few minutes and it will roll more easily. Continue rolling out all three pieces in this manner.

5. Use a knife or pizza cutter to cut the rolled dough into rectangular or diamond-shaped crackers. (You can also use a small biscuit cutter, dipped in flour, to make round crackers.) The crackers do not need to be the same size. Carefully transfer the cut crackers to the baking pans. The pieces can be nearly touching, as the crackers will not spread or rise. Fill each pan as full as it will allow.

6. Combine the egg with one-half cup water. Brush the egg wash lightly over each of the crackers and top with sesame seeds. 7. If your oven has enough shelves to accommodate all the pans, you can bake them all at once. If not, bake them in shifts. After placing the pans in the oven, bake for 10 minutes. Rotate the pans and bake for another 10 minutes. Make one final rotation and continue baking until they are done. (The thinner you roll them the faster they will bake -- they typically take about 25 to 30 minutes total, but this can vary from oven to oven.) The crackers will be a rich golden brown and should be fairly dry and crisp when they come out of the oven.

8. Leave them on the pans to cool; they will crisp up even more. If they do not snap cleanly after they cool, return the pan to the hot oven for a few more minutes. The crackers can be stored in an airtight container or resealable plastic bag and kept for at least 8 days at room temperature or indefinitely in the freezer.

Each of 6 dozen crackers: 32 calories; 1 gram protein; 4 grams carbohydrates; 1 gram fiber; 2 grams fat; 0 grams saturated fat; 3 mg. cholesterol; 26 mg. sodium.

ALSO - do a google search for homemade not processed cracker recipe (or just homemade cracker recipe) and a TON will kick up for you and that way you can pick and choose! Good luck in the switch to unprocessed snacks, my kids have been a little on the picky side as well, but it is so worth it in the end!!

Ooooh here is a link too for some more popular cracker recipes . .
http://www.garvick.com/recipesmm/cracker_recipes.htm
http://www.cooks.com/rec/search/0,1-0,homemade_crackers,F...
http://organictobe.org/index.php/2007/07/02/want-smore-wi...
http://www.recipezaar.com/133160

Hi C.,

I'm not sure if this is what you are looking for, but my kids and I enjoy these...

Ranch Oyster Crackers:
3/4 cup veg. oil
1 envelope dry/powdered ranch dressing mix
1/2 teaspoon lemon pepper seasoning
1 package oyster crackers
*In a large bowl, whisk together oil, dressing mix, and lemon pepper seasoning. Add oyster crackers and toss until coated well.
*Spread crackers on a baking sheet and bake at 350 for about 15-20 min. or until golden. Transfer crackers to paper towels to absorb excess oil. Cool completely and store in an airtight container.

This makes a big batch, so if you are the only one to snack on them... you may want to cut the recipe in half.

I know someone who makes a great garlic pretzel recipe. I will e-mail them to get the recipe, then edit my response to add it for you.

In the meantime, I hope you enjoy these.
~SR

Hi. I am so excited to see your post. I can't wait to see other responses. I am just finishing "In Defense of Food" and really wanting to remove the processed food from our house as well. My husband and I have been working on it for a while, but I would love to know what worked for you with your kids. Mine are really picky and reluctant to try anything new. Some days, I swear, all they'll eat is Annie's mac and cheese. Here is a granola recipe we like. It is from "The Baby Bistro Cookbook" which we have used quite a bit. Most of the recipes are very simple. You may want to check it out. In fact, I just looked and there is a cracker-like recipe. I'll include it here, though I haven't tried it yet, so not tried and true, but I have had good luck with this book. Also, a recipe was recommended to me for homemade wheat thins, again not a direct recommendation, but she liked them, though her kids were less than sure. Here is the link http://www.kitchenlink.com/cookbooks/2007/0881507199_2.html Good luck.

Granola

2 cups quick cooking oats (I think I'll try regular next time)
up to 2 cups in total of sesame seeds, unsweetened flake coconut, sunflower seeds, chopped or slivered nuts (almonds, peanuts, walnuts, pecans, and pine nuts), and/or puffed rice cereal
1/2 cup maple syrup
2 tbsp vegetable oil

Preheat oven to 300 degrees. Line baking sheet with aluminum foil. In a large bowl, stir together oats, seeds, coconut, nuts, and/or cereal. Add maple syrup and oils and toss to coat well. Spread evenly on prepared baking sheet, no thicker than 1/2". Bake, stirring once halfway through, for 25 minutes. Remove from oven and let cool completely. Break into pieces.

Makes about 5-6 cups. Will keep in cupboard for two weeks or fridge for longer.

Cheddar Coins

1 cup all purpose flour
1/2 cup butter, softened
1 cup shredded Cheddar cheese
1/4-1/2 tsp sweet paprika

In a large bowl, beat flour and butter on medium speed until blended. Beat in cheese and paprika just until blended. On a piece os plastic wrap, form dough into log. Wrap and chill for at least 30 min. Preheat oven to 300 degrees. Line baking sheet with parchment paper. Remove dough from fridge and slice into 1/8" coins. Place the coins on baking sheet and bake for 10-12 minutes or until slightly golden. Remove from oven and let cool on sheet for one minute. Remove from sheet and cool completely on rack.

Makes about 3 dozen. Dough log can be kept in fridge to slice up whenever you want a fresh snack.

My beloved granola recipe is from an article in USA Weekend (the link is below. I like it because it has a basic recipe with tons of ideas for customizing the granola. You can also change the sweetener (I have used maple syrup, raw honey, sorghum syrup, or agave nectar all with great success). I just made 3 batches yesterday and am making more today because we burn through it and it makes great gifts.

http://www.usaweekend.com/06_issues/060226/060226cooksmar...

For crackers I have used a Martha Stewart recipe for Wheat Squares. It is really yummy and everyone in my house fights over them.

1 C. all-purpose flour, plus more for dusting
1 C. whole wheat flour
2 T. toasted wheat germ
2 t. salt
2 T. unsalted butter cut into pieces
1 T. honey
3/4 C. milk
1 large egg white, lightly beaten
coarse salt, for sprinkling
Preheat oven to 325. In a food processor fitted with metal attachment, pulse flours, wheat germ, and salt. Add butter, puls unitl mixture resembles coarse meal. With machine running gradually add honey and milk; process until dough comes together. Transfer dough to a lightly floured surface and divide into 4 equal parts. Roll each into a 9.5 x 10.5 inch sheet, 1/8 inch thick. Transfer to ungreased baking sheets. Score into 1.5 inch squares.Using a fork pierce each square 3 times. Brush with egg white and sprinkle with salt. Bake until crackers become stiff, about 20 minutes. Turn with spatula; bake 6-8 more minutes or until light brown and firm to the touch. Transfer to a rack to cool. Store in airtight container.