Sometimes I love a good cheese and cracker snack. It is tricky to find a cracker in the grocery store that doesn’t contain questionable ingredients…They often contain preservatives, Genetically Modified Ingredients (GMO), High Fructose Corn syrup, etc. etc.
For instance, I picked up this box of “honey wheat crackers” turned it over and found this nice list of ingredients..or not so nice.
Among other things, these crackers contain TBHQ, or tertiary butylhydroquinone. TBHQ is an aromatic organic compound. It is a type of phenol that is derived from butane and used as a preservative.
High doses of TBHQ can lead to a variety of negative symptoms, including, naseau, vomiting, tinnitis, delirium, and fainting. It is thought to be a carcinogen in lab animals.
Now, these symptoms are usually found to occur at high doses of TBHQ, 1 to 4 grams. Even still, if this ingredient doesn’t have to be added to food then why risk it? Studies in lab animals have shown consumption of TBHQ can lead to the development of cancerous tumors and DNA damage.
I’d rather not eat that, thank you.
Here is an easy peasy recipe for whole wheat crackers, with ingredients you prolly already have at home. You can customize the flavor to be anything you like. Sweet cinnamon sugar, or savory onion and garlic, the possibilites are endless!
Garlic Parmesan Cheese Crackers
Prep Time: 8 minutes Bake Time: 20 minutes
2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon bakin soda
1/2 teaspoon cream of tarter
1/2 teaspoon salt
3 teaspoons honey
3 tablespoons butter
1 cup plain greek yogurt
3 cloves garlic
5 tablespoons parmesan cheese
Preheat oven to 350 degrees. Stir dry ingredients together in a bowl. Add in the honey and butter, mix until crumbles form. Make a well and add the yogurt. Combine. The dough will look pretty dry and crumbly, thats ok. Add the garlic and half of the parmesan cheese. Form the dough into a ball, place on counter on a piece of parchment paper. Flatten with you hands, and roll with rolling pin. Cut into whatever size and shape crackers you would like, as long as they are roughly the same size and thickness. Place parchment paper on a cookie sheet and bake at 350 degrees for 15 minutes.
**For added crispiness keep the crackers in the oven after you have turned it off until it cools. You can also finish the crackers in a dehydrator for an hour or two.
**Using parchment paper will make your job so much easier, it keeps the dough from sticking to the counter, and from having to scrape up little square crackers.
I love how the garlic parmasen tastes, but feel free to get creative! What is your favorite type of cracker?