Homemade Wheat Thins For Lunch

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Good morning!  Cooking has been a little difficult at my house the last week.  We decided to put in new floors- we had some ugly vinyl linoleum that had some major sun damage.  The floor in front of our back door had literally burned and turned purple from the heat/sun.   It’s been that way for several years, and we finally saw a good price on some Hickory flooring, so we bought it!  However, when we started pulling up the floor we decided, we need to pull up the baseboards as well. Then, because we were pulling up baseboards and the floor was gone, we figured we better paint “while we’re at it”.. then, because we were painting, we figured, we needed to paint our cupboards, “while we were at it…”, and you get the idea- one project suddenly turned into 10! Now we’re knee deep into it, and we can’t exactly back out!  Oh My! It’s going to look great when it’s done, but I’ve been living without window coverings or floors for a week now!

Anyway, regardless, we still had time to make some homemade crackers!  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.  A quick google search for homemade wheat thins will pull up many homemade wheat thin recipes, that all happen to be the same, so I figured, it must work if every blogger is posting the same recipe.

They were pretty simple. We mixed up the dough (full recipe below).

Homemade Wheat Thins For Lunch. Do your kids like crackers? We like them too, that's why we made this homemade version of Wheat thins!

We rolled them out:

Homemade Wheat Thins For Lunch. Do your kids like crackers? We like them too, that's why we made this homemade version of Wheat thins!

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!

Homemade Wheat Thins For Lunch. Do your kids like crackers? We like them too, that's why we made this homemade version of Wheat thins!

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
Homemade Wheat Thins For Lunch. Do your kids like crackers? We like them too, that's why we made this homemade version of Wheat thins!

What would you top your crackers with to get some fruits and vegetables in?

Homemade Wheat Thins For Lunch

Homemade Wheat Thins For Lunch

4 from 1 vote
Print Pin Rate
Course: Lunch
Cuisine: American
Keyword: Homemade Wheat Thins
Servings: 15

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.
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44 Comments

Butter IS healthy!! It’s the most natural thing, and considered a good, healthy fat, rather than processed vegetable oils or margerine.

I know what you mean Nallely 🙂 it’s a lot of butter! Perhaps try soy butter? But real butter is probably better than soy… Perhaps google butter substitutes.

When do add the vanilla, do you add that just before the water? I made these and they tasted slightly funny, but that may have been because I used smoked paprika instead of regular paprika. Also I don’t recommend using a baking stone or a sil-pat for these because they don’t really turn out crispy at all. I think next time I may try flipping them for the last few minutes of cook time so they are more evenly browned.

I added it to the water! I’ll go fix that for sure. You should try again, because they shouldn’t have a funny taste. If anything, they are amazing! 😉

Nicole- I haven’t tried freezing them.. but I’m not sure if they freeze that well. The recipe doesn’t make very many crackers to begin with, so there are never leftovers for us.

I think adding some honey to the mix and then Kosher salt right before baking adds a nice touch. Also should they be baked until crispy, most of mine were soft in the middle like bread. Maybe I did not roll them out thin enough. And the water amount seemed like it wasn’t enough, ended up adding about 1 cup more of water just so it wasn’t crumbly

@holli I would roll them out thinner.. I’m surpised you had to add that much more water! I live at high altitude, and definitely use more flour than folks at lower elevations, but 1 cup seems like a lot! Whatever works for you though!

I followed the recipe to a T except that I substituted the 1 Tbsp of sugar (15g) with 15g of honey. My dough was really really dry and crumbly, not like your beautiful picture! I was expecting it to be more wet due to the extra liquid. I managed to work with it (what an arm workout!) and they turned out delicious…anyone else try to substitute honey to make it clean and have the same issue?

Your substitution shouldn’t have mattered that much… It could be that we are at high altitude and usually add more flour than what someone would use at lower altitude. Maby next time just try reducing your flour.

These are super yummy! I took out the sugar and replaced it with 1/2 tbsp of maple syrup. Can’t even tell a difference! 🙂

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Love this. On a side note what is the brand of the inserts? I use silicone baking cups but haven’t seen these designs before and love them!

I baked at 350 but there was no direction on that as well there is a typo when talking about adding the vanilla. 🙂 I made them today yummy! Thank you!

looks delish!! can you tell me where you got the silicone dividers? I haven’t been able to find a great selection for my daughters lunches. thx!