Whole Wheat Italian Herb Flatbread Crackers

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Last time I tried making these, I added way too much red pepper flakes and it turned out BURNING me to death. Well, not literally but you know what I mean. Instead of it tasting like Italian herbs, it could’ve been called “spicy flatbread crackers”. I’ve been meaning to remake it for a while!

Well, I could say the ones today really turned out brilliant. It reminds me of the flatbread crackers I’d find in the supermarkets, except here – I actually know what goes into it!

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It was actually this combination of ingredients that got me into making cookies, because even though this is savoury, if you replace the spices and salt with sweet stuff, you end up with a COOKIE!

Seriously, you really need one working recipe to just make little adjustments and you can make basically anything! (Take notes, fellow cooks!)

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Whole Wheat Italian Herb Flatbread Crackers

1/2 cup & 2 tablespoons whole wheat pastry flour
1/4 cup spelt flour
1/4 cup brown rice flour
1/4 cup extra light olive oil
1 tablespoon Italian herbs
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon Himalayan/sea salt
1/4 teaspoon baking soda
2 tablespoons unsweetened almond milk
1 tablespoon white grape juice

In a large bowl, combine all the ingredients together and use a spoon to mix it for about a minute. Get your hands in there and knead the dough until it’s nice and sticky, and clumps together.

Prepare a large oven tray (or two) with baking parchment paper and spray a very small amount of non-stick cooking oil on it.

Transfer the dough onto a wooden board and use a rolling pin to flatten it out. Try and get it as thin as you can, but not so thin that it breaks when you hold it.

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Use a cookie cutter and cut out the crackers, then carefully place it on the baking tray, leaving a little bit of space between each.

Preheat oven to 350°F (176°C).

Once most of the dough has been cut out (and you’re left with left overs), re-shape it back into a clump and use a rolling pin to flatten it out again. Repeat and use the cookie cutter again to cut out all the crackers you can get.

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If you have more left over dough, repeat the steps until all the dough is used up.

Bake in the oven for about 12-15 minutes, depending on the thickness of your crackers. Do check because ovens are different, and the thinner it is, the quicker it takes to cook. The cookies are basically ready when you see them brown on the sides. Allow it to cool before eating.

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Whole Wheat Italian Herb Flatbread Crackers
Serves: 2
 

Ingredients
  • ½ cup & 2 tablespoons whole wheat pastry flour
  • ¼ cup spelt flour
  • ¼ cup brown rice flour
  • ¼ cup extra light olive oil
  • 1 tablespoon Italian herbs
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon Himalayan/sea salt
  • ¼ teaspoon baking soda
  • 2 tablespoons unsweetened almond milk
  • 1 tablespoon white grape juice

Instructions
  1. In a large bowl, combine all the ingredients together and use a spoon to mix it for about a minute. Get your hands in there and knead the dough until it’s nice and sticky, and clumps together.
  2. Prepare a large oven tray (or two) with baking parchment paper and spray a very small amount of non-stick cooking oil on it.
  3. Transfer the dough onto a wooden board and use a rolling pin to flatten it out. Try and get it as thin as you can, but not so thin that it breaks when you hold it.
  4. Use a cookie cutter and cut out the crackers, then carefully place it on the baking tray, leaving a little bit of space between each.
  5. Preheat oven to 350°F (176°C).
  6. Once most of the dough has been cut out (and you’re left with left overs), re-shape it back into a clump and use a rolling pin to flatten it out again. Repeat and use the cookie cutter again to cut out all the crackers you can get.
  7. If you have more left over dough, repeat the steps until all the dough is used up.
  8. Bake in the oven for about 12-15 minutes, depending on the thickness of your crackers. Do check because ovens are different, and the thinner it is, the quicker it takes to cook. The cookies are basically ready when you see them brown on the sides. Allow it to cool before eating.

 

One comment

  1. Judith

    I do not have a website, myself but found your spicy cracker recipe on your DivineHealthyFood website.
    I bought a box of slightly sweet, cookies, that are delicious and thin like a cracker and look almost exactly like your spicy cracker. I just love them and want to make them.
    Have you ever made, or tasted a cookie like that?

    The ingredients are unbleached flour, cane sugar, butter, buttermilk, lemon juice and zest, sea salt and baking soda. Though I’ve baked for years, I’m struggling with being able to “configure a recipe with the right amounts”.

    Do you have any ideas? Or do you know what a cookie like this, would be called?
    Thank you.

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