Homemade Cranberry Whole Wheat Crackers Recipe

Ingredients

Wet Ingredients

• 1 cup milk (any fat % cow’s milk)
• ¼ cup brown sugar, packed
• ¼ cup plain unsweetened yoghurt (e.g., Greek)

Dry Ingredients

• ½ cup plain flour (all purpose)
• ½ cup whole wheat / wholemeal flour
• 1 tsp baking soda / bi-carb (or 3 tsp baking powder)
• ¼ tsp salt

Add-ins

• ½ cup dried cranberries (or other dried fruit of choice)
• ½ cup rolled oats (or 1/3 cup more nuts of choice)
• ¼ cup sunflower seeds (or other seeds or nuts of choice)

Spices

• ½ tsp ground turmeric (optional)
• ½ tsp cinnamon
• ¼ tsp nutmeg (or all spice or 1/8 tsp cloves)
• ¼ tsp dried thyme
• 1 tsp dried rosemary (or ½ tsp more thyme)
• 1/8 tsp black pepper

Instructions

1. Preheat your oven to 180C/350F. Grease and line a small loaf tin (about 21 x 11 x 7 cm) with baking paper for easy removal.
2. In a bowl, whisk together the milk, brown sugar, and plain yoghurt until smooth and combined.
3. In a separate large bowl, stir together the plain flour, whole wheat flour, and dried cranberries. Use your fingers to gently break up the cranberries if needed.
4. Add the baking soda, salt, rolled oats, sunflower seeds, spices, and the milk mixture to the dry ingredients. Stir well to make a thick batter similar to muffin batter.
5. Scrape the batter into the prepared loaf tin and bake for 25 minutes or until a skewer inserted in the center comes out clean.
6. Let the loaf cool on a wire rack, then wrap it tightly in cling wrap and freeze it for at least 2 hours or up to 3 months to make slicing easier.
7. Remove the loaf from the freezer and let it thaw partially for about 20 minutes until it’s not rock hard. Preheat the oven to 120C/250F and position two oven racks, one in the middle and one below.
8. Using a serrated bread knife, slice the loaf into thin crackers about 2 mm thick. Place the crackers onto two large baking trays, fitting as many as possible without overlapping.
9. Bake for 50 minutes or until the crackers turn light brown, swapping the trays halfway through baking for even cooking.
10. Leave the crackers on the trays to cool completely so they harden and snap when broken. Store in an airtight container for up to 4 weeks.

Notes

• The size of the loaf tin affects the shape of the crackers; a smaller tin creates a taller loaf for nicely rectangular slices.
• Freezing the loaf solid before slicing makes it much easier to cut thin, even crackers.
• This recipe makes approximately 40 crackers measuring about 11 x 3 cm (4.5 x 1.2 inches) each.
• Crackers pair wonderfully with creamy cheeses like brie, camembert, or soft blue cheeses for an elevated snack experience.

Nutrition

Calories: 75kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 3mg | Sodium: 63mg | Fiber: 2g | Sugar: 3g