I made wheat thins! Not too hard or time consuming. Pretty darn yummy and my kids like them.
Here is the recipe
Homemade wheat thins
1 1/4 cups whole wheat flour
1 1/2 tablespoons sugar
1/2 teaspoon sea salt, plus extra for topping
1/4 teaspoon paprika
4 tablespoons margarine
1/4 cup water–with wheat flour it is closer to 1/3 cup
1/4 teaspoon vanilla
Preheat oven to 400 F.
Add the flour, sugar, salt and paprika to a medium bowl and whisk to combine. Add the margarine to the bowl. Then, using a pastry blender, two knives, (or your hands,) mix the butter into the dry ingredients until it is coarse and crumbly. Add vanilla to the mixture. Slowly add water to the mixture and mix until a smooth dough forms. I use my kitchen aid mixer. Consistency is more like a biscuit dough. If your dough is still dry, add a little more water.
Roll out the dough onto parchment paper. You want to roll the dough as thin as possible, try to make sure it’s 1/16-inch thick at most–seriously thin. Use a pizza cutter to cut the rectangle into squares. Leave on the parchment paper. The crackers will separate and shrink as they bake. Sprinkle to taste with coarse salt. Transfer parchment paper to baking sheet. Let sit for about 5 minutes. Bake at 400 for 5 minutes. Do not over bake. Turn off oven. Leave in the oven for five minutes. This makes them a bit more crunchy.
adapted from http://www.the-baker-chick.com/2012/06/homemade-wheat-thins.html
I also made granola bars. My hubby likes them a lot, enough to actually share with other people. Here is that recipe
Chewy Granola Bars
Yield: 10 bars
Prep Time: 10 minutes
1/3 cup light brown sugar
¼ cup honey
4 tablespoons margarine
2 cups oats–I use regular and run them through the blender for a couple of minutes.
1 cup crispy rice cereal
1/4 cup wheat germ
1/4 cup sesame seeds
½ teaspoon vanilla extract
1.Lightly grease an 8-inch square baking pan; set aside.
2. In a large bowl, stir the oats, cereal, wheat germ and seeds together; set aside. In a small saucepan, melt the brown sugar, honey, and margarine together over medium-high heat until it begins to bubble. Reduce the heat to low and cook for 2 minutes. Remove from heat and stir in the vanilla extract.
3. Pour the melted mixture over the dry ingredients and mix well to moisten all ingredients. Pour the oat mixture into the prepared pan and press down to ensure that the ingredients are tightly compacted in the pan. I use a greased potato masher.
4. Pop into the freezer for about 20 minutes. Cut into bars. Wrap in plastic wrap or keep in an airtight container and store at room temperature for up to 5 days.
adapted from http://www.browneyedbaker.com/2012/02/28/chewy-chocolate-chip-granola-bars/
Enjoy! I love making new things and I love making them from scratch.
