These healthy homemade crackers are made with whole grains, pumpkin seeds, and olive oil. They get their “cheesy” flavor from nutritional yeast and yellow hue from turmeric.
If you had told me a few years ago that I’d become the type of person who makes her own crackers, I probably would’ve had a good laugh. I mean, it seems a little high-maintenance, indulgent even. Especially when there are so many great options made from real, whole foods ingredients readily available in stores today – like Doctor Kracker, Wasa, and my favorite, Mary’s Gone Crackers.
Nonetheless, making your own lets you control the quality of ingredients and the amount of salt and sugar you use. You also get to concoct your own favorite flavor and earn the pride and satisfaction of having made something from scratch. (Especially if you’re obsessed with all things crunchy like moi).
Now, you may be sitting there thinking, “But Alex, who has the time to make crackers from scratch?” And I’ll tell you who: people who have been snowed in all winter and spent an inordinate number of evenings at home to pass the time. And I’m not saying I’ll never buy packaged crackers again or that we should all be spending our free time in homemade cracker oblivion, but I am saying that it’s a fun project to try. And after you see how easy it is, you may just start making these on the regular.
A few notes about these healthy homemade crackers…
They’re made with whole grains and seeds.
They get their “cheesy” flavor from nutritional yeast and the matching yellow hue from turmeric.
You’ll need a food processor to make ’em (a Vitamix may work as well).
You’ll be shocked how easy they are to make!
I suck at rolling out rectangular-ish shapes…
These healthy homemade crackers come pretty darn close to my ideal crunchy snack. They’re salty, savory, toasty, nutty, and actually pretty satiating, thanks to the fiber and protein in the whole grains and pumpkin seeds. They’re great with guacamole, hummus or bean dips, or just by themselves as a snack on-the-go.Print
These healthy homemade crackers are made with whole grains and pumpkin seeds. They get their “cheesy” flavor from nutritional yeast and yellow hue from turmeric.
- ½ cup rolled oats (or ½ cup oat flour)
- ¼ cup fine cornmeal
- ¼ whole wheat flour*
- ¼ cup raw pumpkin seeds (aka pepitas)
- 3 tablespoons nutritional yeast
- 2 teaspoons chopped fresh rosemary (1-2 sprigs)
- 1 teaspoon garlic powder
- ¾ teaspoon fine sea salt
- ½ teaspoon coarsely ground black pepper
- ¼ teaspoon turmeric powder (optional**)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons water
- 1 tablespoon pure maple syrup
- Preheat the oven to 350ºF.
- In a food processor, combine all the ingredients from the rolled oats through the turmeric powder. Process on high speed until the mixture is ground into a fine meal.
- In a small bowl, combine the olive oil, water, and maple syrup. With the food processor motor running, slowly stream in the olive oil mixture. Stop and scrape down the sides, if needed. Continue to process until the mixture is evenly hydrated and starts to resemble dough.
- Turn the dough out onto a sheet of parchment paper and knead a few times to gather it into a ball. Cover the dough with a second sheet of parchment and roll it out into a rectangular-ish shape. Remove the top sheet of parchment and continue to roll until the dough is roughly 10×13” and ⅙”-thick (if the edges start to crack, just press them back together with your fingers). Using a sharp knife, score the dough into 1” squares (cutting almost, but not all the way through).
- Transfer the dough with the parchment onto a baking sheet and bake until lightly golden, 15-18 minutes. Remove from the oven and cool completely.
- Gently break the crackers up and store at room temperature in an airtight container for up to 10-12 days.
- *You may substitute with all-purpose flour.
- **The turmeric lends a cheese-like yellow hue, but it’s not necessary for flavor.
- Serving Size: 10 crackers
- Calories: 165
- Sodium: 285 mg
- Fiber: 1.4 g
- Protein: 3.2 g