If you like classic Ritz Crackers, you’ll love this health-ified recipe! Just as buttery and flaky as the store-bought kind, but with CLEAN INGREDIENTS!
2.5 tsp baking powder
coarse sea salt
1/3 cup coconut oil (solid)
2 tsp coconut sugar
1/2 cup cold water (add extra Tablespoons if needed)
1 egg beaten
1/2 tsp salt
1/2 cup sifted oat flour
1 cup whole wheat flour
Preheat oven to 400°F (200°C).
In a food processor, pulse flours, baking powder, coconut sugar, and salt.
Add solid coconut oil and pulse.
Slowly drizzle water and pulse until dough forms into a ball.
Remove from food processor and wrap in plastic wrap. Rest 10 to 15 minutes in the fridge. (This will help it roll out!)
On a lightly floured surface, roll out dough as thin as possible—less than 1/8 of an inch is ideal. To help prevent dough from sticking, roll out dough on floured parchment, with another sheet of parchment on top of the dough. (I cut my dough ball in half and rolled out one half of it first, while I let the other half keep chilling.)
Cut into desired shapes (I used a 1.5 inch fluted round cookie/biscuit cutter) and arrange on a baking sheet, lined with parchment and lightly sprayed.
Poke holes in crackers with a toothpick or skewer. (This will prevent the dough from poofing in the oven!)
Collect excess dough, re-roll, and continue to cut out shapes until complete. If dough won’t roll, let it rest 10 minutes in the fridge and come back.
Brush cut dough shapes with egg wash and sprinkle with coarse sea salt.
Bake 12 to 15 minutes, until golden brown.
Allow to cool completely before enjoying!
Yields around 90 to 100 crackers.
Serving: 5 crackers serving