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
- 3/4 cup wheat germ
- 3/4 cup white whole wheat flour
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 cup unsalted butter, cut into cubes and chilled
- 1/4 cup water
- Preheat the oven to 350 F.
- Place the wheat germ, flour, cheese and salt in a food processor and pulse to combine.
- Add the butter and pulse until the mixture resembles coarse meal.
- Add the water and continue to pulse until the dough comes together.
- 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.
- Cut dough into 2-inch square crackers, or use your favorite small cookie cutters to cut dough into shapes.
- Place the crackers on a Silpat or parchment-lined baking sheet and bake for 15-18 minutes, until golden brown.