I’m trying to reduce my carbon footprint, spend less, and control more of the ingredients in my food by making my breakfasts, lunches, dinners, and snacks from scratch. I like making my food from scratch, but I feel like I never have as much time to cook as I want! I’m sure many of you can relate. Some evenings, I walk in the door, get dinner on the stove, and dig through the pantry looking for something quick and tasty to tide me over. As much as I search, I never manage to find much. Homemade snacks have been difficult for me to keep on hand.
At least they were, until I decided to combine hearty whole grains and tangy cheese to make these delicious cheese crackers. The texture of these crackers are perfect. A little chewy, a little crunchy, and cheesy enough to be flavorful while still letting the whole grain taste shine through. I recommend them with a dab of organic peanut butter, dipped into tomato soup, or just on their own!
Start by preheating your oven to to 350 degrees Fahrenheit. Combine the flours, flax seeds, and salt together in a medium sized bowl. The flax seeds add an additional protein punch, and I love spelt flour because of the rich, nutty flavor that offsets the cheesy goodness in these crackers. If you’d rather use wheat or white flour for a simpler recipe, substitute the same amount of your preferred flour for spelt.
Once your dry ingredients are mixed, add the oil and water, and mix until the dough comes together. This is a stiff dough, so if yours is a little runny, add more flour. Kneed the cheese into the cracker dough. Next, roll the dough out on a floured surface until it’s about ⅛ of an inch thickness. Cut the dough into cracker size squares or use a small cookie cutter for a little more whimsy. I chose a maple leaf, because Fall is just around the corner! Place the crackers on a sheet pan covered in parchment paper. Prick each cracker with the tines of a fork to prevent them from puffing up and sprinkle with salt or other spices. Bake for 20-25 minutes until golden brown and store in an airtight container.
As a final note, I chose a Monterey Jack blend because I wanted a mild cheesy flavor that didn’t overwhelm the whole grains, but you can choose whatever cheese you want to fully customize your cheese crackers. A nice sharp cheddar for maximum cheese taste, Parmesan (and maybe a teaspoon of dried rosemary) for an Italian twist, or a Mexican cheese blend (and chili pepper) for a little more heat. Choose whatever you want, make this recipe your own, and tell me what you did in the comments!