Wheat Germ Parmesan Crackers
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Wheat Germ Parmesan Crackers

Wheat Germ Parmesan Crackers from Weelicious

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So often, the struggle with prepackaged snack foods is finding delicious ones that contain fewer ingredients (especially ones you can pronounce) instead of more. It's one of the reasons I spend so much time working on simple snack recipes.

These Wheat Germ and Parmesan Crackers are made with only 6 ingredients and they have a lot of visual appeal when you cut them into fun shapes with mini cookie cutters. They freeze beautifully, have tons of dietary fiber from the wheat germ, and zesty flavor and protein from the parmesan cheese.

As the new school year is upon us, I say double this recipe now and keep a big bag in the freezer so you have tons of them to munch on for weeks to come and -- one less thing to do for back to school!

Wheat Germ Parmesan Crackers  (makes 4 dozen 2-inch crackers)

  • Prep Time: 20 mins,
  • Cook Time: 15 mins,
  • Rating:
    Rate this recipe
So often, the struggle with prepackaged snack foods is finding delicious ones that contain fewer ingredients (especially ones you can pronounce) instead of more. It's one of the reasons I spend so much time working on simple snack recipes. These...

Ingredients

  • 3/4 cup wheat germ
  • 3/4 cup white whole wheat flour
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, cut into cubes and chilled
  • 1/4 cup water

Preparation

  1. 1. Preheat the oven to 350 F.
  2. 2. Place the wheat germ, flour, cheese and salt in a food processor and pulse to combine.
  3. 3. Add the butter and pulse until the mixture resembles coarse meal.
  4. 4. Add the water and continue to pulse until the dough comes together.
  5. 5. Remove the dough from the food processor, shape into a disk, and roll out between two pieces of parchment paper to 1/4 - 1/2 inch thick.
  6. 6. Cut dough into 2-inch square crackers, or use your favorite small cookie cutters to cut dough into shapes.
  7. 7. Place the crackers on a Silpat or parchment-lined baking sheet and bake for 15-18 minutes, until golden brown.
Wheat Germ Parmesan Crackers

Nutrition Information

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Comments






  1. Roberta

    January 17, 2014 at 9:28 pm

    Could I use wheat bran instead?

  2. Dea

    October 9, 2013 at 3:22 pm

    I made these today and they were so simple! They taste very nutritious, somewhat reminiscent of a wheat thin,, however I did not love the Parmesan flavor (just being picky perhaps). But, the kids seem to like them, especially with dip. We will try cheddar next. Thanks!

  3. Meredith

    September 19, 2013 at 3:44 pm

    These look great! Where did you get the containers from? Are the same ones from the photo of the veg-wee dip on page 223 in your new book? I’ve been searching everywhere and can’t find them – especially the cute star shaped one. Thanks for a great site!

  4. Laura

    September 13, 2013 at 5:32 am

    Should I use toasted wheat germ or untoasted? I usually have the toasted.

    • catherine

      September 13, 2013 at 10:51 am

      I used the toasted!

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  6. Heather

    August 20, 2013 at 7:01 am

    Where did you get the containers you are showing the crackers in?!

  7. Laura

    August 18, 2013 at 12:25 am

    After I bake these how long are they good for?

    • catherine

      August 19, 2013 at 11:10 am

      About 1 week on the counter!

  8. Gaby

    August 17, 2013 at 12:37 am

    oh I am so into these!! I’ve never used wheat germs – totally excited to try!

  9. Melissa671

    August 16, 2013 at 10:18 pm

    Do you think ground flax seed would work instead of wheat germ? I just happen to have flax in the pantry right now.

    • aprilgaietto

      October 15, 2013 at 7:45 pm

      I was wondering the same thing about ground flaxseed. Have you tried it yet?

    • catherine

      August 19, 2013 at 11:12 am

      Hmmm I’m not sure how that would work, but if you try let me know!

  10. Sheena Todd

    August 15, 2013 at 9:39 pm

    I followed the ingredients and direcs exactly, rolling mine out to about 1/4″. But I only got 18 crackers out of it. How does this recipe produce 4dzn?

  11. Jennifer

    August 15, 2013 at 3:12 pm

    Where did you get the mini cookie cutters? Are they a set?

    • catherine

      August 16, 2013 at 10:57 am

      The animal ones are from this set! http://astore.amazon.com/weelicious-20/detail/B00076TPN0

      • Prencess

        February 4, 2014 at 7:22 pm

        Awwww love this! I’m very lucky to be given the opportunity to pdovire daycare for you! It is important to remember it is affecting her! Gosh it’s affecting me too! I miss her too! I’m just glad that we are family and she gets to visit on weekends and plan dates!I’m positive things will change soon and everything will work out!Love ya!!!! Xoxo Aunt Nic

  12. Beatriz

    August 15, 2013 at 12:19 am

    Do you use toasted or raw wheat germ on this recipe?

    • catherine

      August 15, 2013 at 9:52 am

      I use raw because that’s what I get from my local grocery, but I’m sure toasted would be just fine!

  13. Melissa

    August 14, 2013 at 8:56 pm

    Would it work to use Earth Balance instead of butter? Also I have vegan parm that I would substitute. Think it would come out ok?

  14. Julie Yew

    August 14, 2013 at 8:46 pm

    hi- if i don’t freeze it, how long can it keep outside?

    thanks
    Julie

  15. Kelly Gilbert

    August 14, 2013 at 8:27 pm

    Yum! I can’t wait to try these.

  16. Olga

    August 14, 2013 at 6:40 pm

    Hi – what’s the process to defrost after the freezer and how long do they keep after?

  17. lish875

    August 14, 2013 at 4:18 pm

    I had the same question…what if I don’t have wheat germ?

    • catherine

      August 14, 2013 at 4:47 pm

      You can replace all the wheat germ with flour, but the wheat germ gives it so much more nutrition and flavor!

  18. Lux

    August 14, 2013 at 4:06 pm

    Awesome! Lets say we wanted to make these today….but didnt have wheat germ. Can we use the same amount of flour?

    • catherine

      August 14, 2013 at 4:47 pm

      Yes, you can replace all the wheat germ with flour, but the wheat germ gives it so much more nutrition and flavor!

  19. Jessica Nordling

    August 14, 2013 at 3:43 pm

    Hi there!
    Any suggestions on how to make similar crackers gluten free?

    Thanks!

    • catherine

      August 14, 2013 at 4:01 pm

      I haven’t tested it in these, but I like to use King Arthur Flour All Purpose Gluten Free mix!

  20. Stephanie

    August 14, 2013 at 2:56 pm

    Do you really mean roll to 1/2 inch thick?

    • catherine

      August 14, 2013 at 4:03 pm

      Yes, I roll them out to 1/4 to 1/2 inch thick!

  21. Stacy

    August 14, 2013 at 2:00 pm

    What’s the best way to freeze these??

    • catherine

      August 14, 2013 at 4:48 pm

      You can freeze them before baking, then add a few minutes to the baking time when ready to use. Or you can freeze them after baking and just let them thaw on the counter!

  22. Stacy

    August 14, 2013 at 1:59 pm

    What’s the best way to freeze these???

  23. Samantha McKenzie

    August 14, 2013 at 1:40 pm

    Just asking- why white whole wheat flour? Regular whole wheat flower wouldn’t work?

    • catherine

      August 14, 2013 at 4:49 pm

      It would definitely work, but they will come out more dense and chewy than with the white whole wheat.

    • Danielle Eib

      August 14, 2013 at 2:20 pm

      I’m sure regular whole wheat flour will work. I use white whole wheat if I don’t want it to be as “wheaty” the milder flavor is sometimes preferred (without losing the nutrition)–especially good if kids are picky.

  24. Aida esparza

    August 14, 2013 at 11:59 am

    Hello im a very big fan of your recipes but were can i get the wheat germ i have tried looking for it on the store but cant find it.

    • catherine

      August 14, 2013 at 4:50 pm

      You can find it in the cereal aisle near the oatmeal or in the aisle with the flour! It usually comes in a smaller, see through package or a glass container like nuts.

    • Meghan

      August 14, 2013 at 12:57 pm

      It’s usually in the cereal aisle, near the oatmeal and pancake mix.