Rosemary Whole-Wheat Crackers
These are a much healthier—and more elegant—version of the rosemary crackers you can buy at the grocery store. Enjoy them with your favorite vegan dips, or sprinkled into soups.
Serves: 12Hands-on: 15 minutesTotal: 1 hour 30 minutesDifficulty: Medium
- 2 cups whole-wheat flour
- 1 cup all-purpose flour
- 1 1⁄2 tsp. baking powder
- 3⁄4 tsp. salt
- 1 cup warm water
- 1⁄2 cup extra-virgin olive oil
- 1⁄8 cup chopped rosemary
- 1 tsp. sea salt
- Preheat oven to 400°F.
- In a large bowl, sift together whole-wheat flour, all-purpose flour, baking powder, and salt. Mix in water, oil, and rosemary until dough is formed. Shape dough into a ball. Cover with a towel or plastic wrap and refrigerate for 1 hour.
- Divide dough into 3 equal pieces. Lightly grease 3 rimless baking sheets. Place one dough ball on each baking sheet and roll out dough to 1⁄8 inch thick. Using a sharp knife or pizza cutter, cut the dough on the diagonal to form 2-inch diamonds. Lightly press sea salt into crackers.
- Bake for 10 to 15 minutes, or until crackers are golden brown. Allow to cool completely on the pans. Store in an airtight container.