Low-Sodium Whole-Grain Crackers

"Trust me- you won't miss the salt in these crackers. I have no idea where I got this recipe, but these are sooo good. I love them. I have no idea what to compare the taste to; so you'll just have to try it yourself and find out! :]"
 
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photo by AltaJoy photo by AltaJoy
photo by AltaJoy
photo by AltaJoy photo by AltaJoy
photo by The Veganista photo by The Veganista
photo by The Veganista photo by The Veganista
photo by melting pot photo by melting pot
Ready In:
48mins
Ingredients:
7
Yields:
64 small triangle crackers
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ingredients

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directions

  • In medium bowl, stir together first 5 ingredients. Add water and oil. Using rubber spatula stir until dough forms. Gather dough into a ball. Divide dough in half.
  • On lightly floured surface, roll out each dough half to a 14 inch square. Cut each square into 3 1/2 inch squares, then cut each smaller square diagonally in half to form triangles. You may have to add a little water in every now and then if it gets too dry. Place triangles, 1/2 inches apart, on ungreased baking sheets.
  • Bake in 350 degree oven for 18 minutes or until golden brown. Remove from baking sheets; cool on racks. Store in airtight container. Makes 64 crackers.

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Reviews

  1. I mixed this dough by hand but next time will use the food processor, which will take only seconds. I did add about 1/4 tsp. salt because I'm not concerned about the salt content and wanted the flavor. I would add a bit more next time. To make it easier, rather than rolling and cutting individual crackers and having to transfer them to the baking pans, I sprayed large cookie sheets without sides with Pam, and rolled the dough right on the pans all the way to the edges. Scored them with a pizza cutter, and broke apart after baking. Very easy and only took about 15 minutes. I did need to add about 2 T. more water to the dough to get it to hold together, maybe because I substituted oat bran for the wheat germ. I covered the dough with plastic wrap and let it rest for 30 minutes before rolling out. I cut the dough in half and formed each half into a square, which made it easier to roll out onto the almost square cookie sheet. Nice flavor and texture.
     
  2. I was looking for a no salt snack food for my mom who has to watch her salt intake.I made a batch of these and the only thing I did differently was I used 1 tbsp of flax seeds+1 tbsp of seasame seeds.I did as another reviewer suggested and rolled out my dough on a rimless cookie sheet,and scored them with my pizza cutter,this was very quick!The first ones got a little too brown because I rolled them too thin,and the second pan were a little too thick I think.I would say the hardest part was getting them to right thickness. They were bland at first(or so I thought!) but I found myself "tasting" them again and again until I realized I really like them! They sort of remind me of a cross between wheat thins and stone wheat crackers.Hubby said he thought they were missing something, yet he ate about three handfuls of them so I think he likes them:)I will definitely make these again,Thanks ShelbyI had no idea I could make homemade crackers yum!
     
  3. First, the inevitable substitution list: white whole wheat flour for whole wheat flour, 1/4 cup wheat bran for all the wheat germ, and omitted the sesame seeds all together (only because I didn't have any in the house). These crackers baked up so nicely! I am so pleased! They are a bloody lot of work, however, especially if you're anal about getting the crackers thin enough (like I was), so set aside anywhere from 1-2 hours. Definitely work with small pieces of dough (I broke mine into about 10 small pieces). I found it necessary to re-moisten the reserved dough every so often with about a tablespoon of water per tenth, as it became dry and tough to work with-- and this was during a humid November north Texas evening! But I think this problem was caused by the bran-for-germ substitution. However, I was a virgin cracker baker before this, so those less green than I may not have the aforementioned problems. I'm pleased with the number of crackers this made: it filled an 8-cup or 1.9 liter plastic container! We'll have crackers-and-cheese brown bag lunches for my son for 2 weeks! These crackers work well with or without accompaniment-- I've had them with American cheese, and I'm trying hummus next, then canned tuna & mayo "salad", then...who knows! My husband eats them right out of their container, and I could, too. These beat out Wheat Thins any day! Thanks so much for sharing this recipe-- we'll probably enjoy this recipe for years and years to come!
     
  4. Awesome recipe! Food.com and the wide selection of low sodium recipes on the cooking app, SideChef, are my go tos for healthy recipes.
     
  5. What a great recipe! These were sooo easy to make and were so delicious that I proudly gave some in a Christmas gift basket along with a bottle of wine and some cheese. Like others, I made substitutions based on what I had on hand. I replaced the 11/2 cups of instant oatmeal with 1/2 cup oat bran plus 1 cup of 7 grain flakes (these are like old fashioned oat flakes but are made with wheat, oats, barley, rye, etc.) and I used ground flax meal for the wheat germ and flax seeds for the sesame seeds. When I rolled them out I put half the dough between two sheets of freezer paper then I removed the top sheet of paper and flipped the bottom sheet onto an ungreased, side-less cookie sheet. Peeled off the remaining sheet of paper and scored them before I baked them. When they were done baking, they came right off the cookie sheet and separated easily. It only took a few minutes and I was done. Thanks Shelby, for a fantastic, easy recipe that tastes so good.
     
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Tweaks

  1. What a great recipe! These were sooo easy to make and were so delicious that I proudly gave some in a Christmas gift basket along with a bottle of wine and some cheese. Like others, I made substitutions based on what I had on hand. I replaced the 11/2 cups of instant oatmeal with 1/2 cup oat bran plus 1 cup of 7 grain flakes (these are like old fashioned oat flakes but are made with wheat, oats, barley, rye, etc.) and I used ground flax meal for the wheat germ and flax seeds for the sesame seeds. When I rolled them out I put half the dough between two sheets of freezer paper then I removed the top sheet of paper and flipped the bottom sheet onto an ungreased, side-less cookie sheet. Peeled off the remaining sheet of paper and scored them before I baked them. When they were done baking, they came right off the cookie sheet and separated easily. It only took a few minutes and I was done. Thanks Shelby, for a fantastic, easy recipe that tastes so good.
     
  2. These were SO good! I couldn't find wheat germ so I used 1/2 c. wheat bran instead. They turned out great! They have a wonderful nutty flavor. Easy too! Thanks!
     
  3. I mixed this dough by hand but next time will use the food processor, which will take only seconds. I did add about 1/4 tsp. salt because I'm not concerned about the salt content and wanted the flavor. I would add a bit more next time. To make it easier, rather than rolling and cutting individual crackers and having to transfer them to the baking pans, I sprayed large cookie sheets without sides with Pam, and rolled the dough right on the pans all the way to the edges. Scored them with a pizza cutter, and broke apart after baking. Very easy and only took about 15 minutes. I did need to add about 2 T. more water to the dough to get it to hold together, maybe because I substituted oat bran for the wheat germ. I covered the dough with plastic wrap and let it rest for 30 minutes before rolling out. I cut the dough in half and formed each half into a square, which made it easier to roll out onto the almost square cookie sheet. Nice flavor and texture.
     

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