Wheat Crackers For Fall Vata Season

Wheat crackers are so easy to make and a nice fall backdrop to decorate a food table.🍁

It’s a perfect rustic add. And if you’re feeling the pinch of shinkflation, these crackers can certainly help your wallet.

…Or baking any of your own salty cracker snacks (as low-calorie carb choice meal accompaniments).

They’re an easy baking challenge. ⏲️

You game?

…And even easier when you’re already cranking up your oven.

I do this baking move while I’m prepping my 350°F bakes, that are mostly rising cakes and breads… and anything that’s needing dry heat.

To start, I turn the oven on a low 250°F or lower. That also works well on warm days where you can feel the heat in whatever season you’re experiencing. 🔥

And while the oven is warming up, is when I bake the crackers, tortillas, or toast depending on season or mood. It’s a good use of oven energy. ⚡️

And also baking effort… where prepping cracker paste for a sheet of crackers takes seconds.

All you need is an even flour-water mix, and then spread with a little balancing salt on a baking sheet.

That’s it.

…It doesn’t get easier than that for the basics.

But I have some useful tips below with ancient flours that can enhance your wheat crackers, and making-baking experience.

Plus there are so many flour varieties and cracker taste options to consider and get into for your happy wild-free self… maybe Wild Thing or Wheel Pose. Just sayin!  🎡

You can use any ground flour for cracker making which is a great way to clean out your pantry. You can ground your own gluten-free and seed versions. Grounds reminds me of coffee since I make my own cold brew daily. 💭

And like coffee, if you add anything else as ingredients besides your grounds, water, and flavor adds or seasonings to your cracker mix, then you’ve prepped another food… but not crackers.

K.I.S.S. (keep it super simple). 💋

…that means no oil or yeast as tempting as it can be.

The essence of crackers is dry, salty, and flat crunchy. That’s why it’s a good Vata season balancing snack.

Great for anyone in fall season or leaning into their Vata body.

For me, that’s a double score. 🧘🏻‍♀️…maybe you too?

…I didn’t make up these rules 😊

The ancient people were the inventors.

Flat breads still exist as precursors to our modern day crackers.

(See Ezekiel 4:9 in the Bible that mentions several grain flours for baking bread: “But as for you, take wheat, barley, beans, lentils, millet and spelt, put them in one vessel and make them into bread for yourself…”).

And fast forwarding to today, the flour is still the star ingredient for bread and crackers.

…So, choosing a healthy flour is a smart choice.

Making homemade crackers is a good opportunity to use your healthy gluten-free flours and whole flours like whole wheat.

Whole grains rule because they keeps the entire kernel that has all the nutrients like extra B-vitamins that refined grains do not have.

Refined grains are also deprived of fiber that’s not added back even if the grain is enriched.

Keeping it simple, remember the fine print “whole” as a top ingredient when you’re looking through the shelves deciding which is the healthy good choice, all things being equal.

Whole is also a good intention for all us healthy intentional peeps to eliminate holes in our diet.

Some of the whole goodness comes in gluten flours (yes, gluten!) that can be used to make wheat crackers.

Whole wheat grain flours have more fiber, so if you can eat gluten it’s good to keep some higher quality whole wheat in your diet.

And ancient wheats like Einkorn, spelt, and emmer are good choices.

Einkorn has less gluten than the other two so it makes for a great cracker that doesn’t need proofing.

The proof is in the cracker recipe below. 🧡

…You can add your flavor touches and textures like chia seeds or Everything Bagel spices for crunch and vitamins.

Btw, chia seeds are loaded with some B-vitamins, magnesium, calcium, iron, and other minerals.

Chia vary from poppy seeds even though they look like twins and are both carbs. 👯‍♀️

…And when I hear people say that they don’t eat carbs, that saddens me.

Carbs include veggies AND also healthy grains that don’t wanna be missed. Veggies are usually low calories in case those points are added up.

And next to protein, grains support the body in B-vitamins that we need a lot of to work together.

They also help to lose weight along with fiber. 🎉

So if healthy eating is one of your goals too (and a good one since you’re eating for the rest of your life), building good habits that keep your weight the same or consistent year-round makes sense.

A rainbow variety diet with food as medicine works. 🌈

Yo-yo diets that I grew up around don’t support that.

And eating food like rustic wheat crackers can fill the gaps.

Since fresh baked are not preserved (with preservatives) like the crackers you could buy in grocery stores, they will change texture over time and days.

It’s best to enjoy them the same or next day after baking (and that helps to get us to bake or cook more, if that’s another goal initiative you’re trying to make).

You can leave your baked crackers out for a few more days but they will likely become more dry.

So you could add a little olive oil or keep a moist towel over them.

You can also bag and seal them when they’re still warm out of the oven and that will create some heat-rising condensation in the bag that will help them stay hydrated… a little cracker TLC.  😀

…Wheat is plant-based afterall 🪴

And if they dry out, you can still save and revive them.

You can add a little water back and let them dry out for a few hours and then enjoy again. Then they’re as good as new again!

The wheat cracker taste factor will be the same because remember water is the next inherent star ingredient. ⭐️

How’s that for fall-ing in love with wheat crackers?