Making your own crackers is not as daunting as it seems. This recipe is actually quite quick to make if you have a food processor. These crackers taste great with cheese, dips and spreads.
Veggie Crackers Recipe:
2-3 veggies finely chopped in food processor. Some good veggie choices are onions, spinach, kale, broccoli, carrots, beets, herbs. You want to make sure the veggies you choose do not contain to much water or they may mold.
2 cups organic white flour
1 cup ground buckwheat or buckwheat flour, or rye flour
1 1/2 tsp salt
1/4 cup olive or grapeseed oil
1/4 cup butter
1/2 tsp baking powder
1/2 tsp baking soda
Enough water to form a dry dough that sticks together enough to roll it out (about 1/4 cup)
Preheat oven to 325 degrees.
Add all the dry ingredients in a large bowl. Add the chopped veggies and mix well. Add the oil and cut it in well so there are no pieces bigger than the size of a pea.
Melt the butter and cut in well.
Add just enough water to get the ingredients to start forming a dough that sticks together. The less water you use the quicker the baking time.
Cut the dough in half. Grease two cookie sheets. Roll out each piece of dough to fit a cookie sheet. Cut the dough on the cookie sheets into about the size of the crackers you want. You don’t have to cut through the dough all the way, you can just score it and break it apart later. Cutting it up before you bake it allows the crackers to dry quicker.
Bake at 325º for 35 minutes or until crackers are crispy and lightly browned. Let cool, break apart, and place in a glass jar with a lid, like a cookie jar. That’s it!