Homemade Whole Wheat Crackers

In a large bowl, whisk to combine the flours and salt. Then, add the coconut oil (or butter) and water. Mix until dough sticks together and is easy to handle—you will need to knead the dough to make this happen.

Turn the dough onto a lightly floured work surface. Roll it out as thinly as you can, but make sure that it’s consistent.

Trim the edges to make a rectangle and toss the scraps in the bowl. Using a sharp non-serrated knife or a ravioli cutter wheel, cut 1 inch x 1 inch squares of dough. Re-roll and cut the scraps of dough, if desired.

Transfer the crackers to a greased or Silpat-lined baking sheet using a frosting spatula. Place the pan in a cold oven and turn the oven on to 375°F. Bake for 20 minutes, keeping an eye on them to prevent burning. Remove pan from oven. Let crackers cool 5 minutes before eating or storing.

Adapted from Finding Joy in My Kitchen.