Updated: Mar 11
You probably, like most people, grew up snacking on crackers. It’s something every child likes to eat. I haven’t seen a child who doesn’t like crackers!
Nowadays there are an insane amount of cracker varieties to choose from. I remember when I first came to the US, I would spend half an hour in the cracker aisle at the grocery store just reading ingredients. And because I don’t like to eat the same thing over and over again, with every trip to the grocery store, I would try to find a new kind of cracker with clean ingredients. The funny thing is that the fewer ingredients on the list, the pricier the package is.
I no longer have to spend hours in the grocery store agonizing over cracker ingredients since I make them at home now. Thankfully, we don’t have to worry about any allergies in our family, but I still want crackers with the cleanest ingredients possible.
The recipe I’m offering you today is a little bit on the sweet side, so in my house it’s a special treat. That’s why when Thomas has his friends over, I choose to make exactly this kind. To sweeten these crackers, I use molasses. Organic unsulfured blackstrap molasses is the only kind of molasses I use in my household. It provides a significant amount of iron, calcium, and potassium, and I love adding those extra benefits to my kids' diet.
The kids love these crackers as an on-the-go snack on their own or with tasty Greek yogurt dipping sauce.
Prep Time: 10 minutes
Chilling time: 30 minutes
Bake time: 8 minutes
Total time: 48 minutes
Author: Inna of innichkachef.com
4¾ cups whole wheat flour
1 cup cream of wheat
⅓ cup coconut sugar
1½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pink salt
1 teaspoon cinnamon
2 sticks cold butter (cut into cubes)
½ cup organic blackstrap molasses
½ cup milk
1 teaspoon vanilla paste or 2 teaspoons vanilla extract
1. Preheat oven to 350F.
2. Line baking sheets with baking paper.
3. Add all dry ingredients to food processor and give a few pulses.
4. Add butter and pulse again.
5. Add the wet ingredients one by one (milk, vanilla, molasses).
6. Pulse until all ingredients look like wet crumbles.
7. Transfer the dough into a one gallon a Ziplock bag and try to flatten it some with your hand so it will be easier to roll out later.
8. Refrigerate 20-30 minutes.
9. Roll the dough between two pieces of plastic wrap until it’s 2-3 millimeters thick.
10. Use cookie cutters to create desired shapes.
11. Bake 8 minutes.
Please, use the best quality butter you can afford. I like to buy unsalted Irish butter or butter from the local farmer's market.
Greek Yogurt Dipping Sauce (optional)
This is the simplest recipe I can imagine. All you need to do its whisk together:
1 cup of plain Greek yogurt (whole fat)
1 Tablespoon of honey (raw and local)
1 teaspoon of vanilla extract
Mix all together. That’s it!
Sometimes I serve this sauce with a side of sliced fruits like apples, pear etc.