Description
These crackers have a subtle sweetness with a hint of cinnamon flavor.
Ingredients
Scale
- 1 cup white whole wheat flour
- 1 tablespoon ground flaxseed meal
- 2 teaspoons cinnamon
- 1/2 cup plus 1 tablespoon unsweetened applesauce
- 4 tablespoons melted coconut oil or butter
Instructions
- Preheat the oven to 350 degrees. Lightly oil a baking sheet or spray with cooking spray and set aside.
- Put all of the ingredients in a large bowl and mix. If the dough seems sticky, add more flour, a tablespoon at a time, until it feels dry, but not crumbly. Meghan was a great helper, even though she wanted to eat up some spilled cinnamon.
- Transfer your dough to a floured surface. I used wax paper that I taped to the counter top.
- I read a tip that it is easier to roll cracker dough this way and it seemed to help. Roll your dough until it is as thin as you can manage. The thinner the dough, the crispier the cracker.
You can cut the dough into basic square shapes or make twists. To make twists, cut the dough into thin strips that are approximately 3 1/2 inches long. The thinner you make the strips the crispier they will be. Pick up a strip and hold it with two hands by the ends. Twist in opposite directions and place on the baking sheet, gently pressing down the ends to prevent unwinding.
- If you are making squares or circles, cut the shapes and place them on the oiled baking sheet. If you are making non-twists, use a fork to pierce the crackers to make holes all the way through the dough. This helps the crackers stay flat during baking. Bake in a preheated oven for 10 minutes, flip each cracker over and bake for another 5-10 minutes. Allow to cool completely before eating. Crackers will crisp up more as they cool.
Notes
Adapted from Super Baby Food by Ruth Yaron
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snacks
- Cuisine: American
Nutrition
- Serving Size: 1 cracker
- Calories: 25
- Sugar: 0.2g
- Sodium: 0.4mg
- Fat: 1.5g
- Carbohydrates: 2.65g
- Protein: 0.5g