Last month I found an awesome deal on whole wheat flour. A FIFTY-pound bag for only $10?! I justified buying the flour by telling myself for the same cost of buying 9 loaves of bread I could make 90 loaves.
Since then, I’ve practically spent all of my free time trying to find new variations of whole wheat bread. In my search for new baking ideas, I stumbled upon a recipe for Whole Wheat Crispbread by Where Is My Spoon and made a few modifications to the recipe to fit what I had in my cabinet. We love these crackers! They’re usually gone in two days. The best part is they’re full of fiber and are easy to make!
Here’s my recipe:
Isabella Brown Nutrition’s Whole Wheat Crisps
Prep Time: 10 Minutes | Cook Time: 60 Minutes | Total Time: 1 Hour
- 1 Cup Whole Wheat Flour
- 1 1/3 Cup Uncooked Oats
- 1/3 Cup Sesame Seeds
- 1/2 Teaspoon Salt
- 4 Tablespoons Olive Oil
- 2 1/2 Cups Water
- Preheat oven to 325ºF. Line two large cookie sheets with parchment paper.
- Combine flour, oats, sesame seeds, and salt. Add olive oil and water. Stir.
- Evenly spread out the mixture over baking sheets. The thinner you spread the mix, the crispier your crackers will be. Place cookie sheets in the oven on the top rack.
- Bake for 15 minutes. Open oven and cut crackers into squares. To cut the crackers you can just take a knife and press it into the mixture. You do not have to make a sawing motion.
- Bake for ~45 more minutes. The amount of time will vary based on your cracker thickness. After baking for fifty minutes, try one of the crackers. If it doesn’t easily break, put it in for a few more minutes. The crackers should be a light golden brown. If the crackers are dark brown, you left them in too long. Once you feel your crackers are done, turn off the oven and open the door. This will help the crackers become more crisp. Leave the crackers in the oven to cool.
- Break crackers and enjoy!
Tried this recipe? Tag me @isabellabrownnutrition!