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Home » Recipes » Kid Friendly Recipes » Toddler Eats: Stone Ground Whole Wheat Crackers

Last updated on June 18, 2018. Originally posted on December 3, 2010 By Maryea / 3 Comments

Toddler Eats: Stone Ground Whole Wheat Crackers

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My mother-in-law put out some appetizers on Thanksgiving which included a spread of cheese and crackers.  Even though I knew we would be eating dinner in an hour, I let Meghan have free reign on the crackers.  I rarely buy store-bought crackers so she must have thought it was a special treat.  The girl went crazy eating cracker after cracker after cracker.  Predictably, she wasn’t hungry for her dinner.  Those crackers must have left a big impression because at lunch time the next day when Nana asked her what she wanted to eat, she requested “the crackers on the table”.  Making crackers went on my to-do list for when I got home.

Sure, you can buy crackers in the store.  So why bother making them?  Because I’m a control freak; that’s why.  There, I admitted it.  While there are some decent crackers you can buy, most have some undesirable ingredients.  Even my favorite, Kashi Original 7 Grain, has “wheat flour” as the first ingredient.  Read:  not whole wheat. Wheat Thins have soybean oil, sugar, and corn starch.  Because I am a control freak and only want certain things going into my body and my family’s body, I choose to make my own crackers.

It’s actually really easy and a fun way to get your kids involved in the kitchen. I promise.

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Toddler Eats: Stone Ground Whole Wheat Crackers


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  • Author: Healthy Happy Mama
  • Total Time: 35 minutes
  • Yield: 40 crackers 1x
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Description

Healthy homemade crackers that are kid friendly


Ingredients

Scale
  • 1 3/4 cups white whole wheat flour (regular whole wheat flour works, too)
  • 6 tablespoons pepitas*, ground into flour
  • 6 tablespoons sunflower seeds, whole
  • 3 tablespoons golden flaxseed meal
  • 1/4 teaspoon salt
  • 1/2 cup +2-4 tablespoons water
  • 1 1/2 tablespoon agave nectar (you can also use honey)
  • 2 tablespoons olive oil
  • almond milk
  • maple syrup, optional

Instructions

In a bowl, combine the flour, seeds, salt, 1/2 cup +2 tablespoons water, agave, and olive oil.

Mix until the ingredients form a ball.  You may need to add more water if it is too dry; do so one tablespoon at a time.  The dough should be firm.  If it seems too wet, add a little more flour.

Put your dough on a lightly floured surface and knead until it has a satiny finish, about 3 minutes.

{At this point, you can continue on or refrigerate the dough overnight in a bowl covered with plastic wrap.  The enzyme activity will produce more intense flavor from the dough.  If you skip this and just keep going, they are still tasty!}

Preheat your oven to 350 degrees.  Line your baking sheets with parchment paper.  Mist or lightly spread a little oil on your work area.  This makes it easier to lift the dough from the surface.  Set your dough on your surface and, starting from the center, roll it into a rectangle.  You want to get it as thin as you can, so as my first grade teacher used to tell me when she was enforcing child labor in her classroom:  use some elbow grease!

Rolling Tips:

  • If possible, use  a French rolling pin as it helps get a more even dough
  • If you can’t get good leverage because your counter is too high and you are too short, use a chair.  You need leverage.
  • Start in the center of the dough, roll up.  Go back to the center, roll down.  Turn dough 180 degrees, repeat.  When the dough is too spread out to turn it, simply turn your rolling pin and roll sideways.
  • Ask someone bigger and stronger to help.

Put a little almond milk in a bowl (you can use any milk you want or even an egg wash if you prefer) and brush the top of the dough.  Cut the dough with a pizza cutter, pastry scraper, or knife into whatever shape you prefer.  I have used alphabet cookie cutters (uneven shapes–didn’t work that well), circle biscuit cutters, and done straight rectangle ones (like the picture above).  I find the rectangle to be the best because it is easy to get them approximately the same shape (which is important for even cooking) and gives the least amount of dough cut off for extra rolling (less work).

Here is my dough cut after the first roll out.  I didn’t do a great job of rolling it into a nice rectangle, so I had more cut off than I should have.

Place the crackers on the sheet pans so they are not touching one another.

These could be even thinner! Tim wasn’t home to help me muscle them really thin.

At this point you can decide what kind of crackers you want:  sweet or savory.  If you want sweet, brush them with some maple syrup.  If you want savory, top them with salt.  I did both.

Bake the crackers for 10 minutes and then turn the pans 180 degrees.  Bake another 10 minutes or until the crackers begin to turn a rich brown on both the top and undersides.

Let them cool before serving, which allows them to crisp up.

Notes

*pepitas are pumpkin seeds and can be found in well-stocked grocery stores or health food stores.  If you can’t find them or don’t want to look, you can substitute any seed here.

Adapted from Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Snacks
  • Cuisine: American

Nutrition

  • Serving Size: 4 crackers
  • Calories: 130
  • Sugar: 2.9g
  • Sodium: 71mg
  • Fat: 5.5g
  • Carbohydrates: 18.9g
  • Protein: 4.5g

Keywords: kid friendly snacks

Did you make this recipe?

Tag @happyhealthymama on Instagram and hashtag it #happyhealthymama

I can’t decide if I like the sweet or savory better as they are both good.  If I were you I’d make a pan of each.


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Filed Under: Kid Friendly Recipes

Previous Post: « It’s Just a Phase, So Treat it That Way
Next Post: South Indian-Style Vegetable Curry with Lemony Quinoa »

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Comments

  1. Shellyfish says

    December 6, 2010 at 10:29 am

    I never, ever buy crackers, but I do make them sometimes .Guppy is like your sweetie – she thinks they’re a treat. Which, after all, they are! Best way to know what’s in them, and they frankly taste better. Have you made his lavash crackers? Also very yum.

    Reply
  2. Lisa says

    December 5, 2010 at 1:48 am

    Yum, I think homemade crackers are so much better than store-bought and yours look really good. Great healthy idea. By the way, I’m holding a giveaway on my blog for Orglamix Organic makeup and you’re welcome to come by and enter. http://sweet-as-sugar-cookies.blogspot.com/2010/12/orglamix-organic-mineral-makeup-review.html

    Reply
  3. Estela @ Weekly Bite says

    December 3, 2010 at 7:03 pm

    These crackers look delicious! My daughter loves eating crackers 🙂 I need to try this recipe out 🙂

    Reply

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