Appetizers,Author: Emma Chapman,Bread,Food,Grains,Healthy,Small Bites,

Homemade Whole Wheat Crackers (via am completely soup obsessed right now, and I'm not sorry about it! And do you know what goes well with soup? Answer: crackers. So I've been experimenting with homemade crackers again. 

Homemade Whole Wheat Crackers (via  These little guys are pretty special as they are made with 100% whole wheat, no dairy, and packed with flavor from one of my favorite spice blends: za'atar.

What's za'atar you ask? It might vary a little depending on where you buy your blend from (or if you choose to mix up your own because you're crazy dedicated or something), but it's made of: toasted sesame seeds, thyme, sumac (yum!), oregano, and marjoram. It's totally delicious and a great thing to have on hand for all sorts of recipes, including these crackers. 

How to make crackersWhole Wheat Coconut Oil Crackers, makes around 30 square (Cheez-It size) crackers 

1 cup white whole wheat flour
1/2 teaspoon salt
1 tablespoon za'atar plus more for the top
3 tablespoons coconut oil
1/4 cup water
1 egg or 1 tablespoon olive oil for the top

In a food processor, combine the flour, salt, 1 tablespoon za'atar, and coconut oil. Make sure your coconut oil is a solid, which it normally is at room temperature. You don't want to melt it ahead here. Process until the mixture resembles fine pebbles. Add the water and process a bit more. You should be able to press the dough together and it will stick (see the image above).

Homemade cracker recipeLightly flour a work surface and roll the dough out so it's a 1/4 inch or even a bit thinner. Cut into squares. Brush the tops with a whisked egg or with olive oil and dust with a little more za'atar. Transfer to a baking sheet lined with a baking mat or parchment paper. Any remaining dough from the edges press together, roll out and repeat so you use up as much dough as you can. This will result in around 30 crackers. 

Bake at 375°F for 15-16 minutes, rotating the pan half way so everything gets baked evenly. Then allow to cool before using or storing. 

Homemade Whole Wheat Crackers (via I immediately use some of these crumbled on top of some lunch soup. But they'd also be delicious for snacking. Any you don't consume just store in an airtight container in a cool, dry spot (like a pantry or shelf) for up to two weeks. And here's a few notes:

-If you don't care about keeping these non-dairy, you can replace the coconut oil with butter and the water with milk. This makes them a little more flaky, like pie crust. 

-Don't know where to buy za'atar? Well, you can always buy it online. Thanks, Internet. 

Happy baking! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with the NEW A Beautiful Mess actions


Thanks for commenting! Comments are moderated (everything constructive is approved), so they may take a bit to appear. We reply to comments daily, so please check back!


Check out our new product line,
Photoshop Actions and E-Courses!

Back to Top