My first attempt at wheat thins came out more like pita bread...
My first two attempts at cinnamon rolls were just not good enough. Too dry...not enough cinnamon...I thought I could finally perfect it in my third try, however I accidentally used whole wheat instead of spelt flour! Dry again. Fail. Just doesn't cut it...those will be here soon enough though. Honestly.
The buckwheat tabbouleh was slimy. Yes, slimy. The instructions for cooking the buckwheat groats made them slimy...that or they just are when cooked... So I'm working on that second attempt now and I know it will be much better, I made a lot of awesome changes!
Homemade Wheat Thins
1 1/4 cup whole wheat flour
1 1/2 tbs sugar
1/2 tsp salt (plus more to sprinkle over crackers)
1/4 tsp paprika
1/4 cup earth balance
1/4 cup + 2 tbs water
Preheat oven to 400F. Mix dry ingredients (flour, sugar, salt, paprika) in a bowl.
Cut into crackers using a pizza cutter. If your crackers are not paper thin, separate them and press down firmly with your (clean, please) fingers. NOTE: If you skip this step your crackers will turn out thick, soft, and bland. Transfer to a parchment covered baking sheet or pizza stone (loved this method). Bake for 8-10 minutes. Watch carefully because they burn easily! When done, use a spatula to remove from heat immediately. Repeat process with other half of the dough.
Serves 6. (Approx 25 crackers per serving)
NOTE: Next time I will try adding 1/4 - 1/2 cup wheat germ in place of flour to up the nutritional value. I'll let you know how it turns out!