Naturally Colored Crackers

I love making these naturally colored crackers with vegetables and olive oil. Beets, broccoli, and cheddar are divided into three parts to make these colorful and tasty crackers.

It’s an easy way to avoid dyes in my food, too!

The concerns for dyes and preservatives in the food supply are climbing as children and young adults have more difficulty concentrating at school and at work. The History of Dyes In Food, Why it Matters, & a List of Safe Foods quotes some research articles related to dyes and behavioral problems.

naturally colored crackers

Benefits of Naturally Colored Crackers

Although fresh-milled whole wheat is the star of this crunchy snack, a good unbleached organic flour is acceptable, too. The fresh-milled grains provide the original B vitamins, plenty of fiber and protein, and necessary valuable minerals.

I thought a cup of beets would be nice for making them red. It will add a few antioxidants. A cup of broccoli is pretty cool too for making them green, and bringing in some sulforaphane, calcium, potassium, and iron. (1)

Cheddar is set aside to flavor the rest.

God provides what we need in the garden, and we can use the items in our baked goods to make ordinary crackers even better.


Naturally Colored Crackers

  • 3 Cups Wheat Flour
  • 1 Tsp. Salt
  • 1 Tsp. Onion Powder
  • 1/2 Tsp. Baking Soda

Beet Cracker

  • 1/2 Cup Beets
  • 1 Tbsp. Olive Oil
  • 3 Tbsp. Water

Broccoli

  • 1/2 Cup Broccoli
  • 1 Tbsp. Olive Oil
  • 3 Tbsp. Water

Cheddar Cheese

  • 1/2 Cup Cheddar Cheese
  • 1 Tbsp Olive Oil
  • 4 Tbsp Water

  1. Preheat oven to 300 degrees.

  2. Combine the flour, salt, onion powder and baking soda in a mixing bowl.

  3. Take 1 cup of the flour mixture and place it in a separate bowl.

    Puree the beets in the oil and water and add it to the flour. Mix into a soft dough.

    Roll out the dough onto the counter thinly and cut into desired shapes.

    Place on a cookie sheet and bake at 300 30 minutes and turn them over to bake 30 more minutes or until desired crispness.

  4. Repeat the process for the broccoli. Mixing it with the water, oil, and 1 cup of the flour. Roll out and cut into desired shapes and bake at 300 for 30 minutes each side.

  5. Use the 3rd cup of flour and mix it with the cheddar cheese, water, and oil. Roll out and cut into desired shapes. Bake at 300 30 minutes turn and bake 30 more minutes.


I hope you enjoy the crackers and the rest of the recipes on this blog!

It’s my pleasure to bring them to you!

Refernces:

Hwang JH, Lim SB. Antioxidant and Anti-inflammatory Activities of Broccoli Florets in LPS-stimulated RAW 264.7 Cells. Prev Nutr Food Sci. 2014 Jun;19(2):89-97. doi: 10.3746/pnf.2014.19.2.089. PMID: 25054107; PMCID: PMC4103733.