Since changing my diet, there have been very few things that I miss. But one thing that I do miss terribly are Wheat Thins. Especially when those lovely crackers go on sale at Safeway for $1.88 a box, like the last time I was there. I swear that my hand almost reached out and grabbed one before I could stop myself. Honestly it’s kind of scary that these crackers are so cheap…
Anyhow, I have been looking around and found several Wheat Thin recipes that are raw, but none of them worked for me. I made several with very disappointing results. Here I will show you the recipe I developed. The only thing I am still working on is the seasoning. Therefore I will leave that part of the recipe up to you. Otherwise these crackers have a wonderful texture without using too many nuts or flax seeds.
Oat and Almond “Wheat Thins” (makes roughly 3 cups of crackers)
- 1 cup oats ground into flour
- 1 1/2 cup almond flour made from almond pulp
- 1/8 cup flax seeds
- 5/8 cup filtered water
- 1 1/2 tbsp of agave
- 1 to 2 tbsp seasoning (I recommend more rather than less)
- 1 1/2 tbsp olive oil
- 2 tsp sesame seeds
- 1 tsp of salt, plus extra for sprinkling
- Place the filtered water in a small bowl and add the flax seeds. Cover and let sit for 4-6 hours.
- Grind the oats into a flour.
- Place the oats and almond flour into a large bowl.
- Add the flax seed “gel” into the flour and mix until combined.
- Add the agave and oil and combine.
- Add the seasoning including the salt and combine.
- Add the sesame seeds and fold in.
- Place the mixture on a piece of parchment paper. Fold the paper in half over the mixture. (The parchment paper should be double the size of the working surface.)
- Use a rolling pin and roll the mixture to the desired thickness. (You can choose how thin or thick you want the crackers to be.)
- Score the dough into the size of crackers you desire. I recommend using a pizza cutter if you have one.
- Sprinkle salt on top of the dough.
- Place the crackers in the dehydrator. You do not need to use teflex sheets.
- Dehydrate at 145 degrees for 1 hour.
- If the crackers are still not dry enough for your taste, then after one hour, reduce to 105 degrees and continue to dehydrate until done.
Enjoy these with:
- Almond butter
- Jam or jellies
- Any other dips you would like