March 27, 2012 by Danielle
Crackers were always one of those things that I always bought and never thought to try baking myself, but last week when I was trapped at home, I got a craving for crackers.
Faced with leaving the house or finding another solution, I opted for the latter. After Googling a bit, I came up with a great substitute from allrecipes.com. I added sunflower seeds to the recipe because I happen to have a surplus and they’re full of Vitamin E-I’m always game for getting in goodness where I can.
The recipe was surprisingly easy and the crackers were decidedly delicious. The only warning I have is that the dough has to be rolled out pretty thin to get the crunchy cracker consistency.
Sunflower Seed Whole Wheat Crackers
- 1 3/4 cups whole wheat flour
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/3 cup vegetable oil
- 1 cup water
- 1/2 cup unsalted sunflower seeds
- salt for sprinkling
- Preheat the oven to 350 degrees F
- In a standing mixer, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended. Add in sunflowers until well incorporated.
- On a lightly floured surface, roll out the dough as thin as possible . Place dough on an ungreased baking sheet and sprinkle with salt.
4. Bake for 5-10 minutes and remove from the oven.
5. Use knives to perforate (not cut!) dough into squares and place back into oven for an additional 10-15 minutes-cooking until light brown and crisp.
6. ALLOW TO COOL (I burned my tongue) on baking rack and after completely cool, separate into individual crackers.