Whole-Grain Crackers

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It’s simple to make your own 100% whole grain gluten-free crackers.

Prep Time15

Cook Time30

Course: Breads

Cuisine: American

Keyword: dairy-free, gluten-free, oil-free, plant-based, soy-free, sugar-free, vegan, vegetarian, WFPB

Servings:

Calories: 177kcal

Heat oven to 350°F. Process pecans in a food processor until finely ground. Add oats, flour, and salt and process until oats are desired consistency—coarsely ground or finely ground.
Add water and process until mixed and it starts to form a ball. The dough should be slightly tacky. If not, add 1 tablespoon water.
Remove from the food processor and form dough into a ball. Place on a large baking sheet (preferably without sides). Cover the dough with parchment or waxed paper and roll out with a rolling pin evenly and thinly to fill about ¾ of the pan (it should be about 1/8 -inch thick). Score into 1¼ -inch square crackers with a pizza cutter or table knife. Or cut into diamonds or other shapes. Sprinkle with salt.
Bake until the outer crackers are lightly browned and firm to the touch in the center, about 20-25 minutes. Remove the outer crackers. Bake for another 5 minutes; remove the crackers that are done. Repeat until all the crackers are done. Let cool. Store in a covered container for up to 2-3 weeks. Refrigerate or freeze up to 3 months. Makes about 60 crackers.

Variations:

Whole-Grain Crackers with Other Nuts and Seeds: Substitute Brazil nuts, walnuts, sunflower seeds, or pumpkin seeds for the pecans.
Whole-Grain Crackers with Oil: Omit pecans. Add 3 tablespoons olive oil with the flour.
Nut-Free Whole-Grain Crackers: Use sunflower or pumpkin seeds. Or make the variation that contains oil instead of nuts.
Savory Whole-Grain Crackers: Add ½ teaspoon onion powder, 1/4 teaspoon garlic powder, and 2-4 tablespoons nutritional yeast flakes.
Seeded Whole-Grain Crackers: Add 2-4 tablespoons sunflower, sesame, hemp, pumpkin seeds, or a combination.
Rosemary Whole-Grain Crackers: Add 2 teaspoons chopped dried rosemary.
Whole-Grain Crackers with Wheat: Substitute whole wheat flour or whole wheat pastry flour for all or part of the other flour.

Tips:

If you don’t have a baking sheet without sides, you can turn a rimmed baking sheet over and use the bottom. Or roll the crackers out on parchment paper and transfer to a baking sheet, then score the crackers.