Reviewed: Apr. 18, 2012

I liked this cracker recipe as written; I do think it is important to sprinkle a good amount of salt on the top. Also, my palate is still adjusting to the taste of whole wheat flour, so I added a couple teaspoons of sugar...next time I think I'll add a bit more. These were very easy to roll out and got really crispy after 20-23 minutes in the oven.

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Reviewer:

cori

Cooking Level: Intermediate

Home Town: Shelby Township, Michigan, USA

Reviewed: Apr. 11, 2012

We must come up with a better adjective than AWESOME! My first batch was made with added savoury seasonings and was a huge success. The second, (just out of the oven) is seasoned with cinnamon and sugar with apple juice in place of water. Can't wait to try many other flavour combos’. Thanks a whole lot for sharing and thanks also for the advice from those who have been there. One thing I have learned is that 300F is a better temp, (to avoid burning.) If a little extra baking time is required, oh well - it's better than trimming and tossing burned portions. The addition of baking powder/soda is also a great tip. Soda can be a better choice if using acidic liquids or coarse cooking oils. I tend to become obsessed with new ideas so will be trying Cajun, Southwestern, Asian and many other variations. Honey/mustard sounds like a winner.

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Reviewer:

steelchef

Cooking Level: Expert

Reviewed: Mar. 11, 2012

OH MY GOSH! THESE ARE REALLY GREAT! roll 'em really really thin then bake 'til brown and crispy. yum yum yummy!!!! thanks for sharing this recipe. been looking for healthy treats :-)

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Reviewer:

cherryblossom

Cooking Level: Intermediate

Reviewed: Mar. 4, 2012

Kind of boring. Nothing special. VERY crispy in 17 minutes. Maybe rolled too thin?

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Reviewer:

Christine

Reviewed: Feb. 24, 2012

These were so, so simple. The dough was easy to roll (with the tip or rolling on parchment paper). I also modified as other users and used 1/2 cup oat bran, 1/4 cup ground flax seed, 1 1/2 cup ww flour and 1 cup white flour. I definitely agree the thinner the better. But with it being SO easy, I'll make them again tomorrow! Sweet!

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Reviewer:

gsp90x

Reviewed: Jan. 7, 2012

Quick, easy and fun to make. I scored them with a pizza cutter before putting in the oven. Makes a great snack and a lot cheaper crackers you can buy!

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Reviewer:

SARA579

Reviewed: Nov. 24, 2011

I agree with other reviewers that this could be a good base recipe. I followed the recipe exactly (something I rarely do!) and just thought they were too bland. In the future I may try this again but add some garlic powder or other seasonings to give it some sort of flavor. I'd certainly rather make my own crackers than eat that store-bought garbage all full of additives and preservatives, but I just thought these were far too bland. Still, they turned out nice and crispy and it wasn't too hard. I may make this again, but I won't follow this exact recipe again.

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Reviewer:

omegaviolet

Reviewed: Nov. 22, 2011

Not a fan.

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Reviewer:

Melissa

Cooking Level: Intermediate

Home Town: Los Gatos, California, USA

Living In: Colfax, California, USA

Reviewed: Oct. 20, 2011

Excellent base crackers, I made with all freshly ground white whole wheat flour except for 1/2 cup I substituted for oat flour. You can make oat flour by whizzing the oats in your blender. I used 1 tsp salt, 1/2 cup vegetable oil and less than the 1 cup water. I also added flax and sesame. Watch out out for burning and you may have to remove the outer parts of the crackers from the oven first before the middle is done. They taste really good with the whole grain flour.

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Reviewer:

Zory

Cooking Level: Intermediate

Reviewed: Sep. 12, 2011

3.5 stars. I have been on a "home made" kick lately and also trying to eat healthier and cut out additives and chemicals when I can, so I tried these. Changed the vegetable oil to canola. They were good. If you want to cut out all the from crackers from the store...these work. I guess I just expected too much from a little cracker.

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