You may have noticed by now that I have a slight obsession with making homemade versions of snack-aisle favorites — Raincoast Crisps, granola bars, energy bars, cookies, chips, crackers/crisps, Nutella, etc, etc….
Wheat Thins were always my favourite ‘boxed’ cracker growing up. When I figured that I could make them at home without the preservatives, I was really excited! Not only that, these wheat thins have the added benefit of fibre and protein from the whole cup of beans in them! Serve with your favourite cheeses, hummus, salsas, etc.
White Bean Wheat Thins
Source: Slightly modified from Spilling the Beans cookbook
- 1 cup rinsed and drained canned white beans
- 1/4 cup water
- 1 cup + 2 tbsp whole wheat or all-purpose flour, or a combination, plus extra as needed
- 2 tbsp olive or canola oil
- 1 tsp sugar
- 1/4 tsp salt
- 1/4 tsp paprika (optional)
- coarse salt for sprinkling on top
- In a food processor, puree the beans and water until smooth. Transfer to a medium bowl and mix in the flour, oil, sugar, paprika, and salt. Knead once or twice to combine everything, adding a bit more flour or water as necessary to make a smooth dough. Place the dough back in the bowl; cover and let it rest for about 15 minutes.
- Preheat the oven to 350 degrees F. Divide dough into quarters and one at a time, roll out on a floured surface until very thin, about 1/16 inch. Sprinkle on the coarse salt and roll again lightly to help it adhere. Transfer the dough to a dry, floured baking sheet, and repeat with the remaining dough in batches. Everything should fit on 2 large baking sheets.
- Stab the rolled-out dough all over with a fork and use a pizza wheel or knife to cut the sheets into your preferred cracker size. There’s no need to separate the crackers.
- Bake one sheet at a time for 20-30 minutes, depending on how thick the crackers are, until golden and crisp. Transfer to a rack to cool completely, then break apart. Top with your favourite cheeses, hummus, salsa, etc.