3 1/2 cups of whole grain flour (I used 1 cups of whole wheat flour, 2 1/2 cups of quinoa flour for a lighter cracker)
1/4 cup of melted coconut oil
1 cup of water with two tablespoons vinegar (or you could use buttermilk)
1/4 cup of melted coconut oil
1 cup of water with two tablespoons vinegar (or you could use buttermilk)
Gently mix together the above ingredients, until combined. I used a fork at first, and then kneaded the dough gently in the bowl until it just came together into a ball. Cover and leave out overnight on the counter. The next morning, flatten your ball out on the counter, using a little white flour, if needed to prevent sticking.
Sprinkle over the top:1 teaspoon of sea salt
1 1/2 teaspoon of baking powder
1 1/2 teaspoon of baking powder
Fold in half and knead gently until salt and baking powder are evenly mixed in (if this intimidates you, you can mix these two ingredients in with the flour the night before. The salt will inhibit some of the soaking process, however. You are now ready to roll it out!
Preheat your oven to 425 degrees, and lightly flour your surface. I liked to roll out a quarter of the dough at a time, for more control. I rolled them to about 1/8 on an inch to make firmer, crisper crackers to serve with spreads and cheese. For baby Micah, I rolled them to about 1/4 of an inch, and this produced a lighter, more crumbly cracker that was very easy for her to eat. Cut into desired size with a sharp knife and gently lay out on a greased baking sheet and prick with a fork.
Bake for about 1o minutes and check. They will be done when they are browning slightly around the edges. Cool on cooling sheets and enjoy!
Next time I will make them Gluten Free...
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