3 tsp unsalted butter, room temp – cut into pieces
2 tsp unsalted butter – melted (and put in a spray bottle if you have); you’ll only need to use about half of the butter.
1 tbsp coconut oil
⅓ cup room temp water
Instructions
Preheat the oven to “convection bake 400F.” Prepare two baking sheets with parchment paper. Using a food processor, mix and pulse together the flour, baking powder, salt and sugar. Add the butter (small pieces at a time) and pulse the food processor until all pieces are combined into the mixture. Add the coconut oil and pulse again.
Once combined, add water a little at a time while pulsing the food processor and the dough will start to form a ball. When the ball of dough is formed, roll out the dough using a rolling pin – the goal is to reach as thin as possible, about ⅛th of an inch.
And great news! There’s not a “perfect” cracker – since they’re homemade they don’t have to look like they were processed from a machine—after all, they’ll still look delish and uniform!
Using a cookie cutter, cut out your crackers. Using the scraps, re-roll the dough then repeat the cutting step. Place the crackers on the prepared baking pan – about ½ inch in between each piece. Using a toothpick, poke 6 holes into each cracker. Place the baking sheets into the oven and cook the crackers for about 10 minutes, or until the crackers begin to brown. After removing crackers from the oven, immediately spray the butter from the spray bottle (we only use about 1 of the 2 teaspoons) or brush with the melted butter. Allow the crackers to cool and enjoy!
Nutrition Information
Serving size: 1 cracker Calories: 12 calories Fat: 0.5 g Carbohydrates: 1.7 g Sodium: 21 mg Fiber: 0.3 g Protein: 0.2 g
Recipe by Nutrition Twins at https://www.nutritiontwins.com/homemade-whole-wheat-ritz-crackers/