Crackers for Crackers

Going zero waste isn't simple. There are many aspects of our lives that create waste.

Today I want to talk about groceries. I've gotten pretty good at remembering to take tote bags and baggies for bulk goods. But there are some things I don't have access to in bulk.

My toddler loves crackers. I hate the non-corrugated boxes (not recyclable in my area - a rant for another day) and plastic bags they come in. So I decided I would take these mutual interests to eliminate a little big of regular waste from my household.

I rolled up my sleeves and turned my kitchen into a cracker zone. I tested three recipes, planning to store most of them in glass jars to have on hand as easy snacks. The crackers were so tasty that not a single one ended up in my cupboard.

The first recipe I used was simple, and produced mouth watering, buttery cheese crackers. These are a great substitute for goldfish (I was going to say for kids, but let's be real, I eat goldfish too), or to pair with wine and hot pepper jelly. I used this recipe.

Cheese Crackers

6-8 oz extra-sharp Cheddar cheese

4 tablespoons unsalted butter (cut into pieces)

¾ cup flour, extra for dusting

½ teaspoon salt

1 tablespoon milk or water

dash of hot pepper 

(I used The Vegetable Garden's hot pepper seasoning mix, 

available at the Morgantown Farmers Market)

Preheat oven to 350f. 

Simply put all ingredients except milk/water in a food processor and pulse until the mixture is crumbly. Add the liquid and mix until it forms a ball (this won't take long). 

On a floured surface roll the dough to 1/4 - 1/8 inch thick, cut into desired size (I did 1 inch X 1 inch, and used a table knife to make an indent in the center of each).

Bake on a greased cookie sheet for about 10 minutes, or until the edges just barely start to brown.  

Let cool, and try not to devour them all within a few hours like I did.

Next, I opted for a healthier cracker. They are vegan, gluten free, grain free and personally I found them just as addictive as the cheese crackers. I used this recipe.

Seed Crackers

1/2 cup raw flax seeds

1/2 cup chia seeds

1/2 cup raw sunflower seeds

1/2 cup raw pumpkin seeds

1 cup water

salt and seasonings

Preheat oven to 350f. 

Put all the seeds in a bowl, and add the water. Let sit for about ten minutes (the chia and flax seeds will become gelatinous). Add a few pinches of salt and your preferred seasonings - I again used the hot pepper mix from the market. 

Oil a baking sheet, and spread the seed mixture thinly. Pro tip: use a wooden spoon or spatula, and don't try to use your hands - the mixture will stick to your skin and you'll end up washing a lot of seeds down the drain. 

Bake until the cracker is cuttable - took about 15 minutes for me. Remove from the oven, cut as desired, flip and bake until crispy - mine took about another 10 minutes. Watch them carefully, because they are very easy to over bake. 

The last type of cracker I made was also simple, and made a good staple cracker, delicious with cheese, soup, or by itself. 

Basic Crackers

3 cups all-purpose flour

1 teaspoon sugar

2 teaspoons salt

4 table spoons olive oi

1 cup water

toppings (seeds or herbs)

Preheat oven to 400f.

Combine all ingredients in a large bowl and mix until combined. Roll out on a floured surface to 1/4 inch thick. Cut into desired shapes (I made triangles), and transfer to a floured baking sheet. 

I topped these crackers with asiago cheese and rosemary from Stewart's Farm and Greenhouse. 

Bake for about 10 minutes, until the bottoms are just starting to brown.

Each of these recipes was simple and quick to whip up. While I'd love to have some always set aside for easy snacking, I don't trust myself, and have resolved to make them on a as-needed basis. Have you made crackers?