WHOLE WHEAT SNACKS RECIPES

WHOLE WHEAT CRACKERS RECIPE | ALLRECIPES

Whole Wheat Crackers Recipe | Allrecipes image

Light and crisp whole wheat crackers you can easily make at home. Using a pasta machine to roll out dough helps to make an amazingly thin cracker worthy of the store-bought kind. Enjoy!

Provided by Fran

Categories Appetizers and Snacks Snacks Cracker Recipes

Total Time 1 hours 25 minutes

Prep Time 1 hours 0 minutes

Cook Time 15 minutes

Yield 166 crackers

Number Of Ingredients 4

Ingredients

2?¾ cups whole wheat flour
1 teaspoon kosher salt, or more to taste, divided
? cup extra-virgin olive oil
1 cup water

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Combine flour and 1 teaspoon kosher salt in the bowl of an electric stand mixer fitted with the paddle attachment. Mix, adding oil to coat flour and slowly adding water until dough pulls away from the sides of the bowl, 1 to 2 minutes.
Roll out dough using a pasta machine or a lightly floured rolling pin in small batches until dough is very thin; about 1/16- to 1/8-inch thick.
Lay dough on an ungreased baking sheet and score using a knife, making sure not to cut all the way through. Use a cookie cutter to make crackers in the shape or size that you prefer.
Bake in the preheated oven until crackers are just browning on edges and centers are dry, about 15 minutes. Let cool on the pan for 10 minutes before placing in a storage container.

Nutrition Facts : Calories 10.8 calories, CarbohydrateContent 1.4 g, FatContent 0.5 g, FiberContent 0.2 g, ProteinContent 0.3 g, SaturatedFatContent 0.1 g, SodiumContent 11.7 mg

WHOLE WHEAT OATMEAL COOKIES WITH EVERYTHING RECIPE ...

Whole Wheat Oatmeal Cookies With Everything Recipe ... image

Based on Quaker Oats' Vanishing Oatmeal Cookies Recipe. I made them a few times, and I never thought they were quite good enough. They weren't fluffy enough and they didn't have nearly enough oatmeal! I found out one day when I ran out of white flour, that whole wheat tastes great in oatmeal cookies. I like to pulse the oats in the food processor a few times so they're extra fluffy, but instant oatmeal works very well.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 28 cookies, 28 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb butter, softened (I recomend Crisco butter-flavored shortening)
1 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla extract
3/4 cup unbleached white flour
3/4 cup whole wheat flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
4 cups instant oatmeal
1 cup dried cranberries, plumped in warm water
1 cup walnuts, chopped

Steps:

Heat the oven to 350.
Beat together the butter, brown sugar, and granulted sugar until it's uniform.
Mix in the two eggs and vanilla.
In a seperate bowl, combine te white and wheat flours, baking soda, cinnamon, and salt.
Mix the flour mixture into the egg mixture.
Stir in the oats, cranberries, and walnuts.
Drop in heaping tablespoons onto a Pam'ed cookie sheet.
Bake for about 15 minutes until the cookie's have browned.
Cool on a wire rack.

Nutrition Facts : Calories 159.9, FatContent 9.8, SaturatedFatContent 4.5, CholesterolContent 32.5, SodiumContent 141.7, CarbohydrateContent 17.3, FiberContent 1, SugarContent 11.5, ProteinContent 2

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