Homemade Wheat Thins
Yields: 4 servings
These crunchy whole wheat crackers are a healthier version of the popular store-bought brand. They’ll stay crunchy for at least 5 days if stored in an airtight container.
  • 1 cup (120g) whole wheat flour (measured correctly)
  • ½ tsp salt, divided
  • 1 tsp coconut oil, melted
  • 2 tbsp (30mL) pure maple syrup, room temperature
  • ¼ cup (60mL) water, room temperature
  1. Preheat the oven to 350°F.
  2. In a medium bowl, whisk together the flour and ¼ teaspoon of salt. Make a well in the center. Pour in the coconut oil, maple syrup, and water. Stir until all of the flour mixture is fully incorporated.
  3. Turn the dough out onto a lightly floured silicone baking mat, and lightly knead a few times. Roll the dough into a 1/16” thick rectangle. Slice the dough into squares using a pizza cutter or a sharp knife. Prick the center of each square with a fork, and sprinkle with the remaining salt. Slide the silicone baking mat onto a baking sheet, at bake at 350°F for 28-32 minutes or until crunchy. Cool the crackers on the baking sheet for at least 5 minutes before serving.
Notes: Honey, agave, or brown sugar may be substituted for the maple syrup.

For a gluten-free version, use this recipe instead or the following gluten-free flour blend: ½ cup (60g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and ½ teaspoon xanthan gum.

{vegan, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/09/14/homemade-wheat-thins/