Gourmet Crackers You Can Make At Home
Author: 
Recipe type: Healthy Snack
 
This recipe for Gourmet Crackers gives you the perfect combination of savory, sweet and crunch. You'll love the list of healthy ingredients and be surprised at how easy they are to make. It's getting harder and harder for me to grab a store-bought box of crackers after munching on the natural and wholesome taste you get in every bite. ENJOY!
Ingredients
  • 1 cup milk
  • ¼ cup brown sugar
  • ¼ cup plain unsweetened yogurt
  • ½ cup all-purpose flour
  • ½ cup wholewheat flour
  • ½ cup dried cranberries
  • 1 teaspoon baking soda
  • ½ cup rolled oats
  • ¼ cup chopped nuts (I used pecans)
  • Spices
  • ½ teaspoon ground turmeric
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease and line a small loaf pan with parchment paper. The pan I use measures 6" x 8" x 3". The pan size will determine the size of your cracker. My baked cracker measures 41/2" x 2". You can break them in half to get small sized crackers.
  3. Add milk, brown sugar and yogurt in a bowl and whisk.
  4. In a separate bowl, add all-purpose flour, whole wheat flour, and cranberries. Mix with a fork and use your hand if necessary to separate the cranberries.
  5. Add the baking soda, rolled oats and nuts to the flour mixture and combine.
  6. Add all the spices to the mixture of dry ingredients.
  7. Add the dry ingredients to the milk mixture and stir by hand. It will be a thick batter.
  8. Scrape the batter into the lined pan. Bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean. The time can vary with the size of your pan.
  9. Cool completely on a rack and then wrap in cling wrap and freeze for at least 2 hours.
  10. Unwrap loaf and let it thaw partially for 20 minutes.
  11. Preheat oven to 250 degrees F.
  12. Using a serrated knife, slice the loaf as thinly as possible. Slicing the loaf while partially frozen makes it a lot easier to get a clean thin slice.
  13. Place the slices on cookie sheets and bake for 50 minutes, alternating the trays in the oven halfway through.
  14. Let the crackers cool completely on the cookie sheets. They harden as they cool.
  15. Store the crackers in an airtight container for up to 4 weeks.
  16. These crackers are delicious, and I promise you, once you've made them, it will be hard to go back to the store-bought brands.
  17. NOTES
  18. The size of the pan will determine the size of your crackers and how long they will need to bake.
  19. It is important to slice the loaf partially frozen, and it's a little difficult. This is the only way you'll get a clean slice. Begin slicing on one end and then turn and slice the other end. This gives the ends time to soften. Continue going back and forth to the ends until the loaf is completely cut.
  20. The number of your crackers you get will vary with your pan size. With my 6"x8"x3" pan, I get at least 40 crackers that are approximately 41/2"x2". They can be broken in half before serving for a smaller cracker.
  21. This recipe is a third generation knock-off of a Trader Joes gourmet cracker by The Cafe Sucrefarine. By that I mean the recipe has been researched and altered by multiple people and we thank them for that! I found the knockoff on Recipe Tin Eats.
Recipe by Sock Box 10 at https://sockbox10.com/recipes/gourmet-crackers-you-can-make-at-home/