Posted by Melissa Kinghttps://mywholefoodlife.com/2013/08/16/homemade-wheat-thins/
© 2013 My Whole Food Life. All rights reserved.
Homemade Wheat Thins
- 2 1/2 cups white whole wheat flour (!For a gluten free version, sub GF all purpose or GF oat flour and add an extra egg)
- 1/4-1/3 cup raw honey (depending on how sweet you want them)
- 1/4 cup coconut oil (measure after melting)
- 1/4 cup applesauce (unsweetened)
- 1 tsp salt
- 1/2 tsp baking soda
- 1 flax egg
- 1/4 cup almond milk
- Optional add ins: basil, parsley, oregano, rosemary, thyme
- Preheat oven to 350.
- Mix all the dry ingredients in one bowl .
- Mix wet in another.
- Add wet to dry and mix until combined.
- Gather the dough into a ball and wrap it with plastic.
- Stick it in the fridge for about 10-15 minutes so it gets a bit more firm.
- Once it’s firm, cut the dough in half with a bench scraper .
- Tear two pieces of parchment to line your baking bans. You can also use a silpat .
- Roll out half the dough by placing the ball on top of one sheet of parchment paper, and the plastic wrap between the dough and the rolling pin . This will let you roll the dough out very thin without it sticking the rolling pin , or the counter. It also makes for easy transfer to the baking sheet.
- Roll the dough out very thin. Try to roll it out in an even square if possible.
- Once the dough is rolled out, score it with a pizza cutter . I cut mine into bite sized squares. This will make the pieces come apart very easy.
- Repeat these steps with the other half of the dough.
- Once done, bake in the oven for about 15 minutes. Watch them carefully though, because everyone’s oven is a bit different and they can easily burn.
- Once the edges look browned, pull the pans out and carefully flip the pieces over.
- Bake for another 5-7 minutes, or until the pieces are crunchy.
I got far more crackers in my batch than you would get in a box of store bought wheat thins. Way cheaper to make too! I store mine in a glass jar in the pantry. They should last a couple weeks. To keep them crispy, scatter a bit of rice at the bottom of the container. The rice should help absorb the moisture and keep the crackers crisp. Enjoy!