Coconut Oil Graham Cracker Recipe

Coconut Oil Graham Crackers

This is the coconut oil version of graham crackers. It turned out great. I don’t think I have tried the regular graham crackers, hence I am not sure how this version compares. But it was delicious and crispy, and eating cookies made from whole-wheat seemed healthy (healthier).

Adopted from Smitten Kitchen and Martha Stewart

Ingredients

1½ cups all-purpose flour

1 cup whole-wheat flour

1 cup dark brown sugar, lightly packed

80 ml coconut oil, at room temperature

1/3 cup honey

90 ml milk

1 teaspoon baking soda

¾ teaspoon salt

2 tablespoons vanilla extract

Method

1.      Whisk flours, salt and baking soda in a bowl.

2.   Beat coconut oil, sugar, milk and honey until sugar has dissolved. Add the flour mixture, and mix until combined.

3.     Roll out the dough on a lightly greased baking pan until the dough is about 1/8 inch thick. I didn't grease the baking tray and it turned out OK.

4.    Using a pastry wheel or pizza slicer, make marks on the dough in the shape and size of the desired crackers. Don’t cut all the way through

5.      Place the baking tray in a fridge for about 5-10 minutes, so that the dough is firm

6.  Remove dough from the fridge. Pierce crackers using a fork. Bake at 175°C/350°F, rotating halfway through, until dark golden brown, 10 to 12 minutes. 

Coconut Oil Graham Crackers

Homemade Baked Tortilla Chips Recipe

Homemade Baked Tortilla Chips

This was delicious and easy, and no frying involved.

Source: Daily Dish Recipes

Ingredients

10 Flour Tortillas (or Homemade Flour Tortillas)

1 tsp. ground cumin

1 tsp. chili powder

1 tsp. garlic salt

2 Tbs. melted butter or some olive oil

Directions

1.      Combine chili powder, garlic salt and cumin in a bowl.

2.      Brush butter or olive oil on one side of each flour tortilla.

3.      Sprinkle the seasoning mixture over each flour tortilla.

4.      Cut the tortilla into wedges

5.      Place them on an ungreased baking tray and bake at 205°C/400°F for 8-10 minutes. Watch closely as the chips can burn quickly. 

Homemade Baked Tortilla Chips

Spinach Polenta Chili Crackers Recipe

Spinach Polenta Chili Crackers

These crackers are healthy, low fat and very simple to make. The spinach flavor is mild. If you don’t like spinach but want to eat it, this could be a way. The crackers are great on its own, with dip or as a replacement for nachos. And they are pretty addictive, even though they are healthy!

Polenta/Semolina Crackers Recipe

Polenta/Semolina Crackers

Or you can call these homemade nachos or corn chips. When compared to the store bought nachos, these are much crisper and have very low fat. And they are very simple to make.


Notes:
- I have tried this recipe using a mixture semolina and polenta, as well as only polenta. The crackers are crispier when only polenta is used. Semolina and polenta are quite different. Semolina is made from wheat and polenta is made from corn. Polenta is gluten free. There are two types of polenta - fine and course ground 
- I haven't indicated the exact amount of water to use. Just add a small amount at a time. In case you add too much by mistake add more polenta/semolina. It will be fine. The dough is quite forgiving
- you don't need to grease the baking tray. The dough will stick but once its baked and turns crispy it will 'unstick'
- if you want to cut into shapes you have to do this before baking. It will be almost impossible to cut after baking since it is really crispy. Alternatively you can bake without cutting and just break pieces.
-  Watch them during baking as they can quite easily burn. And watch them very closely after its baked and cooled, they will disappear quickly without leaving a trace



Sissi from With a Glass has tested this recipe and has additional tips. You can see the post here.  

Flax Seed Oat Crackers Recipe

This is the first time that I made these crackers and I halved the recipe. That was a mistake, in hindsight I wish I made the whole batch, or even doubled it. The crackers are absolutely delicious, nutritious and really addictive. Rolled oats and flaxseeds are really good for you so you can eat them guilt free. The crackers are great on its own or with any spread of your choice. You can also have it in place of taco chips.

These crackers are made with oil and water, not butter unlike many crackers.

I don’t remember where I saw the recipe but the recipe used rolled oats only. I modified it by adding flax seeds. You can add other seeds, crushed nuts, herbs or spices. The recipe is quite versatile. I have tried with cumin powder and it was nice, the cumin flavour was subtle. Whole cumin seeds might produce a better result.

The dough will be a bit crumbly and difficult to work with. However the crackers hold together pretty well once baked. I used my hands to flatten the dough as much as possible and then a rolling pin to flatten it evenly. An easier method is to place small balls of dough on a baking tray and flatten it with the palm of your hands (or other device!). You will end up with round crackers. The crackers may stick to the tray but after they bake it separates. I didn't grease my baking tray.

You can either use the rolled oats as it is or use your food processor to process it to the desired consistency. I used my hands to crush it roughly. If you use your hands, make sure wash it first and then dry it well!

Cumin Flaxseed Oatmeal Crackers

Ingredients

2½ cups rolled oats (left whole or processed to desired consistency)

½ cup flax seed

½ teaspoon salt

½ teaspoon baking soda

1 tablespoon oil or melted butter (I used canola oil, olive oil or other oils will be fine also)

½ cup almost boiling water (you may need slightly less)

Directions

1. Mix oats, flax seeds, salt and baking soda.  

2. Add oil or melted butter and mix well

3. Add enough water until the dough comes together.

4. Roll the dough to about ¼ centimeter thickness and cut into desired shapes

5. Bake at 180 degrees celsius until the crackers start turning brown, about 20 minutes. Rolled oats are already brown, I cannot describe it accurately. Perhaps just wait for 20 minutes, or earlier if they start turning dark brown.

Flaxseed Oatmeal Crackers