Almond Butter Wheat Crackers...a wholesome version. Yes, I know... another cracker recipe:)... but I just love making homemade crackers. When I first saw this recipe in a cookbook at the library some time ago, I thought it would be a great recipe to try. I simply loved the idea of of using a whole cup of nut butter in a cracker recipe...and no butter. The recipe came from a rather interesting cookbook....a cookbook that featured "forgotten" recipes from the backs of boxes, cans, and such. I usually don't gravitate towards such cookbooks... but what made me leaf through the book, was really more out of sheer curiosity... just to see what kind of recipes were actually featured. There were recipes from Betty Crocker cake mixes, Pillsbury flour sacks, Skippy peanut butter jars... and so on.
So when I spotted the recipe for Skippy peanut butter crackers I thought it was just a recipe for crackers that were sandwiched with peanut butter filling...but I was wrong. Now, I really don't buy peanut butter, I'll make my own if I have to....and I'll do the same with most all other nut butters. But recently I had bought some almond butter(got it at a good price) and actually had plenty of it... and wanted to use it. So the idea to switch the peanut butter ingredient with almond butter crossed my mind. Peanut butter tastes quite a bit different from almond butter. And different brands taste different as well... some have other things added... besides the roasted nuts. It can have sugar, salt, oil, etc. The almond butter I used was simply made out of roasted almonds.
You might be wondering why I'm saying all this? Well, it's because I think the crackers made with Skippy peanut butter would probably taste different than the one I made. While I really liked the crackers, I felt they needed something else to bring the flavors together....can't put my finger on it...maybe it needed a bit of sugar... not quite sure. But they are very good crackers... I like them because of the good-for-you ingredients. I also love how sturdy they are... they actually keep their shape when baked, and that's always a plus when you want the edges to have some sort of design....and look pretty:).
So what was initially supposed to be a peanut butter cracker,... well... made its way into being an almond butter cracker:). But I'm posting this recipe in case some of you would like to try the peanut butter version... or be brave enough and try the almond version:). Seriously though, I'm also posting this recipe for myself... because all in all, it's a cracker recipe that I will be making again...maybe adding a bit of sugar next time....or not. Hope you enjoy...
Note: The crackers could actually be dairy-free if you skip the step where you brush the crackers with milk.
Tip: If you don't care for caraway, opt to leave it out...though it isn't really very strong.
You will need: inspired from HERE
1 cup all-purpose flour
1 cup whole-wheat flour
1/4 cup plain wheat germ, (I skipped this)
1 1/2 teaspoons caraway seeds
3 TBS sesame seeds, optional
1 teaspoon salt
1/2 teaspoon baking soda
1 cup almond butter (chunky peanut butter is preferred)
1/2 cup water, plus more as needed
2 tablespoons cider vinegar
2 tablespoons milk, for brushing
Coarse salt, optional
1. Preheat the oven to 375 degrees.
2. In a large bowl add the flours, wheat germ( if using), caraway seeds, sesame seeds(if using), salt, and baking soda. Whisk to combine.
3. With a pastry blender, fork or hands( which is what I used), cut in the almond butter( or peanut butter) until coarse crumbs form.
4. Add water and vinegar. Mix until dough holds together. If mixture seems too dry, add more water, about a teaspoon or so at a time until it feels like a pliable dough.
5. Divide the dough in half or thirds. On a lightly floured surface( or between parchment paper) roll half the dough out until it is about 1/8 inch thick.
6. Cut with a floured 3-inch round cookie cutter...or any cutter you like...any shape you like.
7. Re-roll scraps and repeat. Continue until all dough is used up.
8. Place on parchment-lined baking sheets....or directly on ungreased cookie sheets.
9. Brush tops lightly with milk...this is optional. I've done it with and without the milk.... Seems to not make a huge difference.
10. Sprinkle lightly with coarse salt, if desired. I skipped the salt...but maybe that's what was missing...
11. Bake in the center of the oven about 13-15 minutes or until nicely browned and crisp. The timing all depends on how small or big your crackers are...so keep an eye on them. You want them to be nicely browned and crisp.
12. Remove to wire racks and cool completely. Store in airtight containers....they stay crisp for days.