- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking powder
- 3 tablespoons coconut oil
- 1/4 cup ice cold water
- 1 egg, beaten
- Coarse black salt
- Coarse pink salt
- Coarse sea salt
- Combine all-purpose flour, whole wheat flour and baking powder in a food processor and pulse a few times to mix.
- Pour in coconut oil and pulse a few times again until the crumbs are smaller. Slowly add the ice water one tablespoon at a time and pulse until the crumbs form a dough (You might not use all the water, and the dough should still be a bit crumbly).
- Remove dough from the food processor, wrap tightly in plastic wrap and let sit in the fridge for at least 1 hour.
- Preheat oven to 325°F. Lightly flour your work surface and rolling pin and roll the dough out till it’s as think as you can get it. You can divide the chilled dough in half and work with 1 piece at a time to make it easier. The edges may tear or crumble a bit, but that’s part of the rustic character of this cracker.
- Tear small cracker-sized pieces of dough off and lay them out flat on a parchment paper lined baking sheet lined with parchment paper (You can also cut the dough with a knife or make shapes with a cookie cutter.).
- Brush each cracker lightly with egg and sprinkle with salt. Bake for 15 to 20 minutes.