Comments on: Homemade Crackers

By: jacquelyn

jacquelyn — Thu, 25 Feb 2010 01:21:56 +0000

aha!! thank you for clarifying! (:

By: KimiHarris

KimiHarris — Thu, 25 Feb 2010 00:07:11 +0000

You don’t want to fry things in coconut oil over 425, but the oil in the crackers won’t reach that temperature.

By: jacquelyn

jacquelyn — Wed, 24 Feb 2010 23:57:14 +0000

I am very excited about this recipe. I hate buying boxed crackers so I just don’t BUT my two toddlers always beg me, so thanks for the recipe!
I do have a question. Coconut oil usually says on the jar what temp to heat at, 425 is way over the suggestion, does that harm the oil?
thanks!
jacquelyn

By: Rachael

Rachael — Thu, 18 Jun 2009 12:32:14 +0000

These are excellent! Following another commentor’s suggestion, I sprinkled the dough with cinnamon and sucanat before slicing into squares. I also added a teaspoon of vanilla to the dough. It’s like a very subtly sweet kind of graham cracker. They are yummy dipped in milk or hot tea!

By: Lauren

Lauren — Tue, 02 Jun 2009 17:05:53 +0000

I made these last night and after reading the directions again I saw that I was supposed to soak the grains? Or is this not needed? Mine turned out more bread like then cracker like, do you think this is because I used 2 c. whole what pastry flour and 1 1/2 c. white flour? Should I try all whole wheat flour next time? Thanks.

By: KimiHarris

KimiHarris — Tue, 27 Jan 2009 16:06:48 +0000

Hi Karen,

That has happened once or twice to me when I have done different projects. To prevent it, I have often found it necessary to tightly cover the top of my bowl with plastic wrap, so that it is air tight. However, I do think that your crackers will be fine. Sometimes I will pick off any tough parts before rolling, but I think you will be okay.

By: Karen S.

Karen S. — Tue, 27 Jan 2009 13:52:55 +0000

I’m making these crackers now and I have a question. Last night I did the first step and let that sit overnight, today the dough had a hard “crust like” coating to it. Did I do something wrong? I continuted on with adding the salt and baking powder and rolling it out and baking them. I hope they turn out ok despite the “crust like” top to the dough.

By: KimiHarris

KimiHarris — Sat, 17 Jan 2009 05:01:18 +0000

Deanna,

Thanks! And Baby steps are good. I am so glad that the recipe worked with teff flour! That’s great to know, so thanks for sharing. I haven’t tried quinoa flour, just because I was worried that it would be bitter without being able to rinse the grains (and it’s expensive to use, when you don’t have to be gluten free!). But I would love to hear how it goes for you, if you try it.

By: Deanna

Deanna — Sat, 17 Jan 2009 03:27:18 +0000

Hi Kimi,
Your site is awesome. I have been following Sally Fallon’s book for about 3 years (baby steps ) ). After reading your recipe recommendation about the crackers, I pulled out her book and tried them with teff flour. My kids (who no longer get any store-bought cookies or crackers at home) were in heaven. They thought they tasted like a combination between a Cheezit and a Wheat Thin. I can’t keep them around for more than a couple days. Thank you!!!

Have you tried to soak quinoa flour? (I am GF)

By: Kimi Harris

Kimi Harris — Sat, 10 Jan 2009 01:00:00 +0000

Cindy,

I think they last one to two weeks. I haven’t made them for a little while, but that’s what I am remembering. Just keep them in a closed container.