Whole Wheat Hippie Crackers

February 18, 2014

If someone would have told me in high school that in the future I would end up swearing off meat, commercial body products, and stop washing my hair every day… I would probably laugh at this future “hippie.” Yeah, I’m a little bit granola, but I wouldn’t have it any other way. I’ve learned more about myself, food, and our environment in the last three years than I have in the previous 24 years of my life… and I want to keep on that journey.   

I used to eat crackers like it was my business. During my summer job cross pollinating corn, I remember devouring packaged peanut butter crackers every single day. In college, Wheat Thins and cheese was basically a staple. Once I found out what was in both, I rarely ate crackers again. Until my mom made me these Easy & Gluten Free Vegan Crackers from Oh She Glows. 

A little thicker than normal packaged crackers, these babies were salty and crispy. And they didn’t last the weekend in our house. I told myself I had to make these, but kept thinking how time consuming it probably would be. Oh was I wrong. 

Blend, Roll, Cut, Bake. 
That’s it. And now I’m back on my cracker craze. 

These guys tasted amazing with a spread of homemade vegan cheese. 
I’m thinking peanut butter crackers will be happening soon as well. 

Whole Wheat Hippie Crackers
adapted from Oh She Glows
Ingredients
1 cup whole wheat flour (or whole wheat pastry) 
1 cup almonds, ground
4 TB flax seeds, ground
2 TB nutritional yeast
1/2 tsp garlic powder
1/2 tsp baking soda
1 tsp salt
1 tsp thyme
1 tsp oregano
2 TB hemp seeds
2 TB seasame seeds
1/2 cup water
1 tsp olive oil
Directions
Preheat oven to 350F and lightly grease baking sheets. 
Ground almonds until fine in food processor, just before the point of turning them into a paste.
Mix together the rest of the dry ingredients with the almonds. Add in water & oil and mix well. Knead together with your hands and shape into a ball. Roll dough out as thin as possible and cut into desired size. Bake at 350F for 10-20 minutes. This truly depends on the thickness & oven as I rolled mine pretty thin and they were well done. Whereas my mom said she could have baked her’s for 20 minutes, instead of 18 minutes. So watch those crackers! 

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