5 Ingredient Homemade Whole Wheat Club Crackers

5 Ingredient Homemade Whole Wheat Club Crackers

One of the simple basic foods that many people don't make at home anymore are homemade crackers. We think that's a crying shame! Kids love to make homemade crackers and they're so simple and fun!  Walk down the cracker aisle at the grocery store and it's staggering how many junk-filled crackers are available to purchase.  The list of ingredients usually includes things you can't pronounce. These are clean eats and your family will love them!

5 Ingredient Homemade Whole Wheat Club Crackers

Organic Whole Wheat Pastry Flour OR Spelt Flour| 3 cups

Organic Butter, softened OR Coconut Oil | 1 cup

Salt| 1 tsp

Baking Powder| 1 tsp

Water| 1 1/4 cup

Sesame Seeds or Flax Seeds

Directions: *Wash and sanitize work surface, hands and measuring utensils before baking. Combine the dry ingredients well in a medium sized bowl. Work the butter into the dry ingredient mixture as you would for biscuits or pie crust.   Preheat oven to 375° F. Lightly oil a baking stone or large sheet pan. Roll dough about ¼ inch thick to cover the pan. It helps to roll between two pieces of parchment paper and transfer the dough to the pan in one piece. Remove the top sheet of parchment.  Flip, exposed dough side down into the pan.  Remove the second piece of parchment and discard.  Lightly mist the dough with water and sprinkle with sesame seeds or flax seeds. Lightly fork holes in the top of the crackers every few inches. Lightly cut with a sharp knife into 1-inch squares. Bake 20-30 minutes until golden brown.  Wash and sanitize work surface, hands and measuring utensils after baking. Yield about 1lb crackers.


*You'll notice us adding some baking safety tips to many of our directions here on Organic Grains. This is in response to some recent developments in the flour and milling industry.  The Baker's Bottom Line for Food Safety: Raw flour, baking mixes, batter and dough are not ready-to-eat. Flour, as well as eggs, must be thoroughly cooked or baked before eating to prevent illness from potential bacteria in flour. Wash hands, utensils, and surfaces after mixing and handling batter and dough. 

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