Make your own deliciously fresh homemade wheat thins with this easy and nutritious whole grain recipe.
Cooking has been a challenge this week. But we still had time to make some homemade crackers! Â As I try to come up with lunch ideas, or even snacks, I always consider grains as the perfect vehicle for fruits and vegetables! And these crackers did exactly that.
They were pretty simple. We mixed up the dough, rolled them out:
And we baked them! You can of course cut them into the traditional squares, but because my kids love using the mini cookie cutters, we decided to go with some stars!
Then, the second thought you must have after making crackers, is “How can these crackers help us eat more fruits or veggies”.. Well, you could totally stack sliced vegetables on top.. but we decided to go with a salsa style dip to add a bit of protein in the way of beans. Place them in the lunchbox and they’re good to go.
So our dip to accompany the crackers included:
- Avocado
- Tomatoes
- White beans
- Basil
- Olive oil
- Vinegar
- salt and pepper
What would you top your crackers with to get some fruits and vegetables in?
Homemade Wheat Thins For Lunch
Ingredients
- 2 1/2 cup flour, whole wheat
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 8 tablespoon butter, unsalted
- 1/2 cup water
- 1/2 teaspoon vanilla extract
Serve With
- 1 medium avocado
- 2 medium tomato, red
- 1/2 can white beans
- 2 leaves basil, fresh
- 2 tablespoon olive oil
- 2 tablespoon vinegar, distilled
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
Instructions
- Preheat oven to 400 degrees.
- Whisk together dry ingredients.
- Cut the butter in with a pastry cutter or fork.
- Put the vanilla in the water, and slowly add the water and stir until you form a dough. If it’s still too dry, add up to 3-4 tablespoons more of water. Cut your dough in half, and roll out half at a time. Cut the dough into desired shapes and arrange on a cookie sheet.
- Bake in preheated oven for 10 minutes. Watch carefully, if your oven runs hotter it will be done quicker!
- For salsa dip: Chop avocado and tomatoes, drain and rinse white beans; add to a mixing bowl. Whisk together the olive oil and vinegar until cloudy. Add salt and pepper to taste. Pour over salsa. Serve with crackers.
