I think the recipe is: 2/3 cups whole wheat flour + 1 pinch of salt + quarter to half tsp black pepper + 1tbs black sesame (or white sesame or chia seeds) + 3 quarters cup of water. Bake for 10 minutes. Score and bake for 20 more minutes. Let them sit for 30 minutes. Looks delicious 😋
Outstanding! Unique technique, sort of pour and dehydrate, I haven't seen in any other cracker recipe. So crisp! Only recipe I've used for past 3 years. Pros: very crisp, endless variety of flours, seeds, nuts, grains, and liquids, so easy to prepare, maybe 10 min to mix and score, no rolling out dough. Cons: long cooking time, I allow about 2 hours, but most of that time I'm free to do other things. Most recent favorite - almond and masa flour with ground quinoa and sesame seeds, garlic and onion powder, egg, and a small can of green chili enchilada sauce for the liquid. I live in New Mexico.😊 To help the toppings stick better, I spray lightly with olive oil after scoring, then top with salt and seasonings.
I knew it! I tried this years ago and loved it. I lost this link though and all the one's I found made a dough first.. which is WAY to much work. I knew there was one where you just make a slurry, spread it out and bake it.. SO glad I found this again!
OMG we just feel in love with Alice, her style, and this recipe. Thanks so much for creating the video, and we look forward to receiving your book from Amazon to check out some of your other recipes. ✌ & 💙
that crunch! dang. how could i not make these? i have a feeling store bought crackers will soon become a thing of the past. and all the ways you could change this up. so exciting. thanksss very good job.
Hello Alice and Jeff! I just saw this recipe while I had some crackers in the oven. Will definitely be trying yours next time! They look amazing, tasty and most importantly really easy to make. I prefer making no-knead bread and this crackers recipe is no-knead as well. Besides the lovely recipe, I have to let you know that the ending scene put a big smile on my face and made go "Awwww"! Hope you are doing well...
I’m really upset! All this time I could have been making these wonderful crackers and didn’t know it! They look fantastic. I’m definitely going to make this recipe.
Another post here.. I save all ends from produce, cheese, leftovers, anything that doesn't have carbs in a cool place. Before they start to go bad I blend everything up and use your method. I used to make these for my dogs and once and a while I'd try one and really liked them! In these hard times (inflation, covid, etc) I eat a lot of them and give the pups some too. =)
I initially put a thumbs down because it took so long to explain something that could take 30 seconds to explain, but then I gave you a thumbs up because you and your husband look sweet together.
ohh, i made this already 3 times: with whole wheat, buckwheat flour and ground millet. the first 2 came out very good, i am waiting for the 3rd time. so simple!
You have given me hope.....of abandoning $5 "artisan" crackers ! Love the flavors of herb crackers; and now for some young Manchego cheese and sangria !! Thanks, Alice.
Loved your chat with Jim Kunstler, so I came here. The way you dress is...eccentric, but this recipe is amazing and so much easier than Alton Brown's method using a pasta machine, even though they take forever to bake due to all the water.
LOL you two are a riot. Thanks for the video. I missed the actually recipe you said you'd post at the end. But I see 300 degrees so here I go. Gonna head to the kitchen now...but not in a costume. ;)
I can't wait to bake these for my healthnut sweetheart. Great technique. I plan on using garlic salt, ground Rosemary or thyme, maybe crappy Parm cheese from the green can for different versions. I'll let you guys know how they turn out. Will buy the book most definitely.
Alice replies: "Do let me know, sounds like it will work just fine. I also like to used dried onions for flavor, and all kinds of spices, especially black pepper, chili powder, cumin, garam marsala, italian herbs, and so on. I only use cheese if I know they'll be eaten reasonably soon (in less than a week) since cheese can spoil."
Just bought your book in Italy and tried already seed crackers.Very easy to make and a superb taste.They are thin and crunchy ; I am a pro pizza and bread baker but I never thought to bake crackers with a liquid batter with no salt or fats added .There is always something new to learn ,and this is really interesting also for health reasons.Thank you again and I'll have to try all your recipes and follow your website.Ciao It would have been perfect if you would have supplied all the ingredients also in grams for us in Europe.
That looks _awesome_, and so much easier than making dough and having to roll it out! And the colors!! Were those different grains, or how did you get all the different colors??
You guys are so sweet and still have that love spark in ya. Question: how did you make the different flavours/ colours? I'll be trying these for my toddler thanks
Different kinds of flour - split pea, red lental, chana dal, almond flour, different kinds of colors from hibiscus tea, spices (paprika, turmeric, etc), some of this is covered at wholegrainalice.com and even more info is in my book
What a fabulous technique and a fabulous hat!! I usually do tahini paste and seeds and spread it thin with the back of the spoon but it is always really stiff and hard work to press thin - this technique looks so much simpler - I will have to give these a go! Do you ship your book to England? Xx
Alice thanks you for your kind comment. And yes, you can buy her book on Amazon. Go to the Amazon Global Shipping website and search for Alice Friedemann, and you can buy the book for delivery to you in England. Top of the day to you!
Adeline, I don't know how yours turned out but they need to be baked to get rid of the raw flour taste. They would be nearly unpalatable if you only dehydrate them.
I haven't tried it myself for this particular recipe, but I have always used parchment paper for baking rather than baking mats. The crackers shouldn't stick, and even if they do, the parchment paper will peel right off. Give it a try. If it doesn't work, you haven't wasted a heck of a lot of ingredients, but if it works like I think it will, you'll be on your way to trayfuls of Alice's goodies. :)
I tried your recipe twice from youtube. but unfortunately they were very tough to eat both times. not crunchy at all :( I don't know what I'm doing wrong?
pity that the ingredients are not in the infobox or that recipe. It looks so delicious but I am an old woman and understand no English. Many greetings from Saxony.
One Alice's wholegrainalice.com website, she has a short piece telling you where. Google and Amazon can also assist. Alice's where to buy article is at wholegrainalice.com/2013/09/where-to-buy-baking-half-sheets-and-silicon-mats/
I use parchment paper. I love this video and she is an amazing instructor and chef. Book really is awesome, and I'm a chef. Actually using the parchment paper right now. They are going to be Great next time I will score more gently. Love U
Alice says she hasn't tried that, but it is always fun to try new flours. The risk is that it is crumbly (like almond flour) so try to limit it to one third or less of the flour used in that batch.
![Kodak Black - Sharp Vibes [Official Music Video]](http://i.ytimg.com/vi/oEV0OoLJeIs/mqdefault.jpg)
I think the recipe is: 2/3 cups whole wheat flour + 1 pinch of salt + quarter to half tsp black pepper + 1tbs black sesame (or white sesame or chia seeds) + 3 quarters cup of water. Bake for 10 minutes. Score and bake for 20 more minutes. Let them sit for 30 minutes. Looks delicious 😋
she said 2/3 cups of flour
Do you know what baking temp?
@@Eyelash40 it’s 300 degrees
@@rashal4758 Thanks, needed the temp.
La ce t° se coace? Multunesc ❤️
I just bought the book; we've got to support people like Alice so they can continue to do their fantastic work!
I was pining for nutty wheat thins and found Alice. What a sweet, genuine person she seems to be. Can't wait to try her recipes.
What a brilliant method- you don’t have to struggle with rolling them thinly. Thank you.
Love the way you explain everything in detail .. makes it foolproof .. heheheehe
And the end part was the best .. super cute couple ..
Outstanding! Unique technique, sort of pour and dehydrate, I haven't seen in any other cracker recipe. So crisp! Only recipe I've used for past 3 years. Pros: very crisp, endless variety of flours, seeds, nuts, grains, and liquids, so easy to prepare, maybe 10 min to mix and score, no rolling out dough. Cons: long cooking time, I allow about 2 hours, but most of that time I'm free to do other things. Most recent favorite - almond and masa flour with ground quinoa and sesame seeds, garlic and onion powder, egg, and a small can of green chili enchilada sauce for the liquid. I live in New Mexico.😊 To help the toppings stick better, I spray lightly with olive oil after scoring, then top with salt and seasonings.
Alice thanks you for the kind feedback. Just to note: The more wet ingredients such as chili sauce and egg, the longer it may take in the oven.
I knew it! I tried this years ago and loved it. I lost this link though and all the one's I found made a dough first.. which is WAY to much work. I knew there was one where you just make a slurry, spread it out and bake it.. SO glad I found this again!
You put a big smile on Alice's face. Thanks for that!
I appreciate you putting in so much time into making this video, and sharing your technique. Thanks!
OMG we just feel in love with Alice, her style, and this recipe. Thanks so much for creating the video, and we look forward to receiving your book from Amazon to check out some of your other recipes. ✌ & 💙
Great video...easy to follow, articulate presenter, and the finished product looks delicious. Thank you.
that crunch! dang. how could i not make these? i have a feeling store bought crackers will soon become a thing of the past. and all the ways you could change this up. so exciting. thanksss very good job.
Make more cooking videos. You are so great about making things easy to understand. Thanks!
Hello Alice and Jeff! I just saw this recipe while I had some crackers in the oven. Will definitely be trying yours next time! They look amazing, tasty and most importantly really easy to make. I prefer making no-knead bread and this crackers recipe is no-knead as well. Besides the lovely recipe, I have to let you know that the ending scene put a big smile on my face and made go "Awwww"! Hope you are doing well...
Mark, thank you for your kind comments. Alice and I are both doing well, and we are glad to hear we put a smile on your face!
I’m really upset! All this time I could have been making these wonderful crackers and didn’t know it! They look fantastic. I’m definitely going to make this recipe.
Another post here.. I save all ends from produce, cheese, leftovers, anything that doesn't have carbs in a cool place. Before they start to go bad I blend everything up and use your method. I used to make these for my dogs and once and a while I'd try one and really liked them! In these hard times (inflation, covid, etc) I eat a lot of them and give the pups some too. =)
I initially put a thumbs down because it took so long to explain something that could take 30 seconds to explain, but then I gave you a thumbs up because you and your husband look sweet together.
Fantastic vid! Probably my favorite tutorial from youtube ever ❤️
Alice, your are freaking rad. Thank you!
Wow. You explain very simply. No more store.e bought crackers. Thanks to your simple you tube channel. Thanks
these crackers were so easy and so delicious. Thank you Alice. Shared,.
ohh, i made this already 3 times: with whole wheat, buckwheat flour and ground millet. the first 2 came out very good, i am waiting for the 3rd time. so simple!
What temperature did you bake at? Thanks
Everything about this video was awesome 😎 thanks
Y’all are so awesome, and this looks like a great recipe! 😋
Awww so cool specially the end husband approval so nice
You have given me hope.....of abandoning $5 "artisan" crackers ! Love the flavors of herb crackers; and now for some young Manchego cheese and sangria !! Thanks, Alice.
Loved your chat with Jim Kunstler, so I came here. The way you dress is...eccentric, but this recipe is amazing and so much easier than Alton Brown's method using a pasta machine, even though they take forever to bake due to all the water.
LOL you two are a riot. Thanks for the video. I missed the actually recipe you said you'd post at the end. But I see 300 degrees so here I go. Gonna head to the kitchen now...but not in a costume. ;)
lesley weiss ty
She looks like a witch
@@cristinapadua7132 but a good witch though!!!
U 2 love birds :) keep it crunchy❣️
This look so yummy! I'm gonna make it for my sister when i have the chance :) Thanks for the recipe!
wow! I have a grain mill and will do this!! Thanks.
Great recipe and i love how easy it is. I am going to make some today. Thanks!!!
I can't wait to bake these for my healthnut sweetheart. Great technique. I plan on using garlic salt, ground Rosemary or thyme, maybe crappy Parm cheese from the green can for different versions. I'll let you guys know how they turn out. Will buy the book most definitely.
Alice replies: "Do let me know, sounds like it will work just fine. I also like to used dried onions for flavor, and all kinds of spices, especially black pepper, chili powder, cumin, garam marsala, italian herbs, and so on. I only use cheese if I know they'll be eaten reasonably soon (in less than a week) since cheese can spoil."
Just bought your book in Italy and tried already seed crackers.Very easy to make and a superb taste.They are thin and crunchy ; I am a pro pizza and bread baker but I never thought to bake crackers with a liquid batter with no salt or fats added .There is always something new to learn ,and this is really interesting also for health reasons.Thank you again and I'll have to try all your recipes and follow your website.Ciao
It would have been perfect if you would have supplied all the ingredients also in grams for us in Europe.
Alice replied: I love hearing from a baker in Italy who has discovered my book and simple, healthy technique. Thanks for your nice comment.
Thank you MRS and MR Jeffrey
omg those crackers. inspiration plus.
I bought your book and it is terrific.
Cool idea. You guys are cute. Thanks for sharing❤❤
Really great, thanks!
Thank you for posting, I'm going to make some
They look delicious, going to try very soon, thanks!
That was great! I can't wait to make these today. Thank you :)
Oh, what a wonderful recipe, thanks for sharing. Peace and Blessings.
That's a lovely recipe. Thank you. :)
These look awesome! I am doing this today!!! Thank you!
From one Alice to another - this looks so amazing I am going to try this straight away. I ordered your book Crunch! and can't wait for it to arrive 😀
I love how calm she is and how cringy , but she is lovely in general lol
Very nice!. And isn't that klezmer? thumbs up for the music too!
So cute :') ❤️
I could kick myself because for the retail price of a box of about 30 crackers anyone can bake 300+ crackers.
This looks delish
i just tried it with parchment paper as i didn't have the silicon sheet, sadly it doesn't work. it stick to the paper but it looks delicious.
U have such a peaceful voice god bless u❤️
Wow they are crunchy..
That looks _awesome_, and so much easier than making dough and having to roll it out! And the colors!! Were those different grains, or how did you get all the different colors??
fantastic video and recipe
You rock!! question..if I used white unbleached flour.. (taste would not be as good.) but would it work?
You guys are so sweet and still have that love spark in ya. Question: how did you make the different flavours/ colours? I'll be trying these for my toddler thanks
Different kinds of flour - split pea, red lental, chana dal, almond flour, different kinds of colors from hibiscus tea, spices (paprika, turmeric, etc), some of this is covered at wholegrainalice.com and even more info is in my book
You're so awesome!! Thanks for sharing!
What a fabulous technique and a fabulous hat!! I usually do tahini paste and seeds and spread it thin with the back of the spoon but it is always really stiff and hard work to press thin - this technique looks so much simpler - I will have to give these a go! Do you ship your book to England? Xx
Alice thanks you for your kind comment. And yes, you can buy her book on Amazon. Go to the Amazon Global Shipping website and search for Alice Friedemann, and you can buy the book for delivery to you in England. Top of the day to you!
Wonderful,,
Your recipe is cool!
thank you so much alison love your videos from down under sa
I'll be making your recipes using a dehydrator!!
Adeline, I don't know how yours turned out but they need to be baked to get rid of the raw flour taste. They would be nearly unpalatable if you only dehydrate them.
what about if you don't have a silicone mat? And I can't buy one cuz I spent all my money on my nails
You do need a silicone baking mat, says Alice.
I have to make them. They look very good! What temperature do you start with? Maybe 350 F?
Set the oven and cook at 300 degrees F.
Hey, that was FUN!! And..NO OIL used!!
Awe so cute will be trying
8:42 Whoa, talk about color! Now _that's_ what I want to do!
look good taste yummy i love it great recipes
Amazing thank you! will definitely give this a try:)
Thank you :-) I will try it
Thank you so much for this recipe...I have been wanting to learn to make these.....is there any other flour you can recommend other than wheat?
donna beazley Yes, see wholegrainalice.com/category/recipes/whole-grain-mixes/
Sweet couple, i 💗 you both 🌈
Trying this
Can I pour directly on the tray as I don't have the sheet? Thanks
Unfortunately no, responds Alice.
I haven't tried it myself for this particular recipe, but I have always used parchment paper for baking rather than baking mats. The crackers shouldn't stick, and even if they do, the parchment paper will peel right off. Give it a try. If it doesn't work, you haven't wasted a heck of a lot of ingredients, but if it works like I think it will, you'll be on your way to trayfuls of Alice's goodies. :)
Thank you...they look great...what oven temperature please
The oven is at 300 degrees.
Sweet, thanks!
GREAT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!BRAVA
Initial baking is at what temperature?
Delicious!!!!!
This video was so cute. I’m going to make these this week.
Adorbs!
your the best x i love u guys xx
How sweet
I tried your recipe twice from youtube. but unfortunately they were very tough to eat both times. not crunchy at all :(
I don't know what I'm doing wrong?
Aww u guys are so sweet! Love the video! 🥰
Could you do a video on your choice of dress?
Thanku
Lovely couple.
ahhh ... la moure mon cheri .😍
What temp for the intial bake? TIA.
Did I miss the part of the first oven time? Was it 350?
It is at 300 degrees.
Wow, SO easy. NO ROLLING PIN! Which I hate for some reason. I just baked it, but I added too much oil :(
Wat oven temperature please
Baking temperature not mentioned?
The oven is 300 degrees.
what temp was your oven?
300 she said
Not hot enf
What is oven temperature at the 1st section..please
The oven is at 300 degrees.
pity that the ingredients are not in the infobox or that recipe. It looks so delicious but I am an old woman and understand no English. Many greetings from Saxony.
um...what if you don't hace one of those fancy sheets? can i grease the pan instead?
Sad to say, you do need to use the silicone sheet. That is one of the keys to why this technique is so easy.
Jeff Kahn where to buy?
One Alice's wholegrainalice.com website, she has a short piece telling you where. Google and Amazon can also assist. Alice's where to buy article is at wholegrainalice.com/2013/09/where-to-buy-baking-half-sheets-and-silicon-mats/
fancy sheets? what about the fancy hat!? good vid thank you.
I use parchment paper. I love this video and she is an amazing instructor and chef. Book really is awesome, and I'm a chef. Actually using the parchment paper right now. They are going to be Great next time I will score more gently. Love U
Can I make it with coconut flour? ☺️
Alice says she hasn't tried that, but it is always fun to try new flours. The risk is that it is crumbly (like almond flour) so try to limit it to one third or less of the flour used in that batch.
WHAT OVEN DEGREES? FIRST. SECOND AND 3 TIMES. CONFUSING TEMP?????
300 degrees.