What’s In Your Snack? + Homemade Wheat Thins

Crackers are a great go to snack, especially for kids.  They would make a great addition to a school lunch.  Send your kids to school with these homemade crackers and sliced organic cheese or nut butter (sun butter if the school is nut free).  Crackers can be such an easy thing to recreate at home.  It is so easy that even the kids can help.  Plus look at all of the nasty things that are in those boxes of crackers you get from the store.  Some of them have so many ingredients and additives.

We have discussed GMOs in previous posts and it is very likely that these store bought crackers contain one or more.  An alarm should sound in your head when nutrients need to be added back into food because this is a sure sign that the food was highly processed which removed the natural vitamins.  I also find it so crazy that so much sugar needs to be added to crackers, after all they are usually a salty snack.  Making your own is always the best option and much cheaper too.

Snack	Ingredients
	WHOLE GRAIN WHEAT FLOUR, UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), SOYBEAN OIL, SUGAR, CORNSTARCH, MALT SYRUP (FROM BARLEY AND CORN), SALT, INVERT SUGAR, LEAVENING (CALCIUM PHOSPHATE AND/OR BAKING SODA), VEGETABLE COLOR (ANNATTO EXTRACT, TURMERIC OLEORESIN). BHT (debate around this causing cancer) ADDED TO PACKAGING MATERIAL TO PRESERVE FRESHNESS. CONTAINS: WHEAT.
	ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), PEANUTS, CANOLA OIL AND/OR PALM OIL AND/OR SOYBEAN OIL, SUGAR, DEXTROSE, SALT, HIGH FRUCTOSE CORN SYRUP, LEAVENING (BAKING SODA AND/OR CALCIUM PHOSPHATE), SOY LECITHIN (EMULSIFIER), CORNSTARCH.
	ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), HIGH FRUCTOSE CORN SYRUP, SUGAR, SOYBEAN OIL, YELLOW CORN FLOUR, PARTIALLY HYDROGENATED COTTONSEED OIL, CALCIUM CARBONATE (SOURCE OF CALCIUM), BAKING SODA, SALT, SOY LECITHIN (EMULSIFIER), NATURAL AND ARTIFICIAL FLAVOR.
	UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), SOYBEAN OIL, CHEDDAR CHEESE (CULTURED MILK, SALT, ENZYMES), PARTIALLY HYDROGENATED COTTONSEED OIL, SALT, AUTOLYZED YEAST EXTRACT, LEAVENING (CALCIUM PHOSPHATE AND/OR YEAST), MONOSODIUM GLUTAMATE (FLAVOR ENHANCER), PAPRIKA, ANNATTO EXTRACT (VEGETABLE COLOR), SODIUM CASEINATE, SPICE, LACTIC ACID, ACETIC ACID. CONTAINS: WHEAT, MILK.
	WHOLE GRAIN SOFT WHITE WINTER WHEAT, SOYBEAN OIL, SALT. CONTAINS: WHEAT.

Food companies that make products like these are often looking for the cheapest ingredients not the most wholesome.  When you make your own food you get to look for the most nutritious ingredients and often for not much money just a little of your time.

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Course Snacks

Author Sara

Ingredients

• 1 1/4 Cup Whole Grain Flour I used Sprouted Spelt
• 1 1/2 Tbsp Coconut Sugar
• 1/2 tsp Sea Salt
• 1/4 tsp Paprika
• 4 Tbsp Coconut Oil
• 1/4 Cup Water
• 1/4 tsp Vanilla
• 1 Tsp Italian Seasoning or other desired spice

Instructions

1. Mix all your dry ingredients into a bowl.
2. Add the Coconut Oil and mix well into the flour. (mine was liquid due to the summer heat but if your is more solid just mix the oil until it looks like crumbs)
3. Measure the water into a measuring cup and add the vanilla to the water.
4. Dump the water and vanilla mix into the flour bowl.
5. Combined the the liquids into the flour until a dough forms.
6. Cut the dough into 4 equal pieces.
7. Working with each piece separately, place the dough in between two sheets of unbleached parchment paper.
8. Using a pastry roller, roll the dough very thin.
9. Removing the top parchment paper cut the dough into squares using a pizza cutter. (this doesn't have to be perfect, it is homemade after all)
10. Place the dough squares onto a sheet pan. (the can be close together since they will not spread)
11. Bake at 400 degrees for about 7 minutes, until crisp and golden. (they will harden a little more after they are cooled.

Recipe Notes

I was able to fit all my crackers on two sheet pans.