Spelt Flour Wheat Thins

So I have all these random different flours around my house from trying various products when I did a gluten cleanse last month. No joke, SO. MANY. FLOURS. Coconut, spelt, rice, oat, almond, flax… Sheesh. Luckily, this was the perfect recipe for me to start using up some of the extra bags I have laying around.  I made this recipe with some pretty "unusual" products, so if you don't have any of them, please feel free to substitute for regular flour, sugar, butter, etc. depending on your dietary needs and what you have on hand!

 

Here is the Spelt Flour Wheat Thins recipe as I made it:

Ingredients: 
2 c spelt flour (or whole wheat, almond, white, rice, etc.)
1/2 c coconut flour (or WW, almond, white, rice, etc.)
1 Tbsp. coconut sugar (or stevia, regular sugar, etc.)
1 tsp. paprika
8 Tbsp. coconut butter (or regular butter)
1/2 c water
1 tsp. vanilla

First, combine all dry ingredients and whisk until completely blended.

 Cut the butter into the dry ingredients, using a fork or pastry cutter. This takes a while, be patient and make sure there aren't any little chunks or it will change the texture of the cracker.

Add the vanilla to the water and slowly add to the mixture. Use the pastry cutter to completely incorporate. This also takes several minutes- make sure you are mixing until a crumbly dough forms. It should look like the picture below. If you need to add more water, add 3-4 tablespoons at a time until the dough is moist enough (I added about 7 Tbsps more, but this will vary). Remember this is a cracker recipe, not a cookie recipe, so the dough won't be as soft as you are used to seeing with cookies.

Once you have a dough, roll it out as thin as you can- remember this is going to be a cracker so we want to get it crunchy/crispy!  If you want to be cute or have a picky eater, cutting the crackers into fun shapes is a good idea. Otherwise, you can save yourself a few minutes and just cut into squares with a knife. (Definitely skipping the shapes next time. They are adorable but oh so time consuming!)

Arrange crackers on a cookie sheet and bake at 400* for about 10 minutes. Watch them carefully! Ovens can vary slightly and cooking time will be shorter the thinner your crackers are (and longer for thicker crackers). Mine took about 15-17 minutes since my oven cooks a little cooler than most.

Let them cool completely before storing or you will end up with soft, soggy crackers- aka NO FUN :( My finished product tasted EXACTLY like the store bought Wheat Thins. I was shocked, actually! All the goodness without any artificial ingredients or preservatives. Score! Be on the lookout for another similar post on how to make Homemade Goldfish Crackers!! But until then..

Happy Eating!!