Homemade Bread French Toast – With Granola, Peanut Butter and Bananas

French Toast made with homemade bread, granola, peanut butter and bananas

One of the many ways to save money on food is to bake your own bread. This is something I haven’t explored much with in the past, but since moving back to the States, breadmakers are a dime a dozen. It didn’t take us two weeks to find a yard sale with a $1 breadmaker. Holla! Now, I know that it’s not crucial to have a breadmaker in order to bake your own bread, but wow it takes the mess and manual labor out of it. I’m still learning the quirky differences in the various types of flours and yeasts but I love the smell and texture of freshly baked bread right out of the oven. My husband has been doing his pizza dough in there now too, cheater.

After the first few loaves of bread in the new-used breadmaker, I decided to revert back to a simple, no-fail, white bread recipe. It turned out amazing, with a beautiful crisp crust and soft, fluffy and warm inside. I was pretty proud of my bread machine at this point.

One thing to remember about homemade bread is that it really doesn’t last more than 3 days, and even that 3rd day leaves you wanting it fresh out of the oven instead. Yes, it’s true, you become a bread snob shortly after learning to make your own bread, but why shouldn’t you? Your bread is better than the bagged crap at the store selling for too much money. So, if you don’t eat all of the loaf by the third day and it starts to get hard, use it for French Toast.

French Toast is much better when you use thick slices of somewhat dry bread, so that it doesn’t become soggy when you dip it in the batter. My homemade white bread was at the perfect texture when I needed it most. I had been jonesing for some French Toast for a few days and this particular morning seemed to be the perfect one. So, I set out and remembered a recipe I did a few years ago that included peanut butter, bananas and granola. This batch came together slightly different. Here’s how I made it:

French Toast with Peanut Butter, Granola and Bananas

Serves 2

Ingredients

  • 1 Cup almond milk
  • 1 large egg
  • 2 thick slices of homemade white bread (2-3 days old)
  • 1/2 tsp ground cinnamon
  • 1/2 Cup rolled oats
  • 1/2 Cup finely chopped walnuts
  • 1 Tbsp ground flax seed
  • 2 Tbsp unsalted butter
  • 4 Tbsp raw honey
  • 8 tsp natural peanut butter
  • 16 thin slices of banana
  • 2 fresh strawberries (for garnish)

Directions

  1. In a medium-sized bowl, mix up eggs with almond milk and cinnamon
  2. On a medium-sized plate, combine the oats, flax, and walnuts. Mix together with your hand until well-combined.
  3. Heat up 1 Tbsp butter in a small/medium frying pan on medium heat
  4. Cut the two bread slices into 4 equal squares
  5. Dip the first 4 squares into the egg mixture and drag the sides through the granola mixture.
  6. Place them into the frying pan and let cook for 3-4 minutes until golden brown on the bottom. Flip with tongs and brown the other side. Remove from the pan and set on a clean plate.
  7. With the remaining 4 pieces of bread, repeat steps 3-6.
  8. While the 2nd set of French Toast squares are cooking, spread a teaspoon of peanut butter and two slices of banana on each of the finished squares and stack them on top of each other.
  9. Slice the strawberry thinly and place on top of the stack.
  10. Pour honey over the top and add a dash of extra cinnamon. Repeat with the 2nd set of French Toast squares.
  11. Serve hot.

Cauliflower Mashed Faux-tatoes

Experimenting with Cauliflower as Mashed Faux-tatoes

While my husband and I were testing out the 4 Hour Body diet, we started to get a little bored with the food we were eating. I’m sure this was because we weren’t accustomed to strictly eating foods without starch or a high amount of carbs, so we had to learn a whole new repertoire of recipes and understand the increase in amount of food consumed. One noticeable difference in how we were cooking was how much more food we needed to eat since there were no breads, potatoes, pastas, rices or other fillers accompanying the meats, vegetables and legumes.

The 4 Hour Body diet was a hard adjustment to make and we still wanted to make sure we weren’t overdoing the amount of meat we were eating, since this is a large part of the diet. We know the health risks in eating too much chicken, beef, pork and fish, even if they are organic, so we tried to eat a lot more vegetables and legumes instead of gorging on meats. This lead us to explore starch substitutes like garbanzo flour and other bean flours, making vegetable chips for snacks and mashing cauliflower to simulate mashed potatoes.

We wouldn’t be doing cheapfoodhere.com justice unless we analyzed the cost of our side dish and while we’re at it, we’ll do a health analysis as well. According to a UK publication: “At around 29p per 100g (roughly one serving), broccoli is rich in a plant chemical called indole-3 carbinol – or I3C – which significantly reduce the risk of breast cancer, according to a recent study. It is also a source of immune-boosting vitamin C.

But cauliflower, at just 18p per 100g, packs a more powerful punch with similar levels of I3C and higher levels of lecithin, a fatty acid that helps lower cholesterol.

It also contains vitamin C and folate, which helps to prevent birth defects, as well as dietary fibre, which aids weight loss. And it’s a native veg so clocks up fewer air miles.

Winner: Cauliflower by a knockout”

While they are usually similarly priced, cauliflower is almost always slightly cheaper and definitely cheaper by weight since they are more dense than broccoli and you’re paying by the head. The average price I’ve found on cauliflower is roughly $2 per head and with mashed faux-tatoes, you will need a medium-sized head for every two people. That’s a pretty sweet side dish and can get pretty close to satisfying your mid-week hankering for some real mashed potatoes.

I’m not sure who coined the term ‘faux-tatoes’ but it’s fun to say and definitely serves it’s purpose. We scoured the internet for low-carb recipes for alternative side dishes and came across a few for faux-tatoes that included chick peas in some, cauliflower in others but a lot of them used cheese, which is a no-no for the 4HB. Without much success in finding a high-quality recipe, I set off to create one of my very own.

Cauliflower Mashed Faux-tatoes Recipe

Cauliflower Mashed Faux-tatoes Ingredients

  • 1 large head of fresh cauliflower
  • 1 tsp mustard seeds
  • 1/4 tsp cayenne pepper
  • 2 cloves of fresh garlic, minced
  • 1/4 stick of butter
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp salt
  • 1 tsp pepper

Cauliflower Mashed Faux-tatoes Directions

  1. Cut the cauliflower into florets. Yes you can use the stem too.
  2.  

  3. Put the florets into a large pot and fill with water until it just covers them.
  4. Add the mustard seeds, cayenne pepper and 1/2 tsp salt to the water.
  5.  

  6. Bring to a boil and cook until just soft. About 6-8 minutes.
  7.  

  8. Strain the cauliflower and place back into the empty cooking pot.
  9.  

  10. Add the butter, rosemary, remaining 1/2 tsp salt and pepper and with a potato masher (I used a submersion blender) and mash to the desired consistency.
  11. Serve hot.

Citrus Lentil Salad

Citrus Lentil Salad Recipe

Lentils might be the most underrated food, for the American diet, that is. You’ll find lentils in diets across the globe, but not often in the United States. I wonder why that is since they are so cheap and healthy to boot. It’s crazy how a third world country could eat healthier than a rich and powerful western nation. I guess there’s always hope and I’m thankful I’ve been exposed to proper nutrition to make a decision about my diet and improve my life overall. With a cheap food like lentils, it’s amazing that people choose non-nutritious foods that just toxify the body.

I’ve made soups with lentils before but never really thought to use them in as a primary ingredient in side dishes or salads, until recently. Now I’ve opened up my menu of lunches and dinners considerably. In fact, this new staple cheap food of mine, when paired up with brown rice, the make a perfect protein (which is defined as a food with all nine essential amino acids) and these things are pretty versatile. Some of my absolute favorite lentil recipes come from this site and I’m sure I’ll be posting more as I explore with lentils.

There are tons of different types of lentils, health benefits and uses, according to Jenreviews.com:

  • Brown/Spanish Pardina
  • French Green/Puy lentils (Dark speckled blue-green)
  • Green
  • Black/Beluga
  • Yellow/Tan Lentils (Red inside)
  • Red Chief (Decorticated yellow lentils)
  • Eston Green (Small green)
  • Richlea (Medium green)
  • Laird (Large green)
  • Petite Golden (Decorticated lentils)
  • Masoor (Brown-skinned lentils which are red inside)
  • Petite Crimson/Red (Decorticated masoor lentils)
  • Macachiados (Big Mexican yellow lentils)

The recipe below combines the clashing flavors of oranges and red onion for a perfect dissonance on top of the Indian Garam Masala seasoning and hearty lentils. It’s great as a side dish or as a larger portion for a full lunch.

Citrus Lentil Salad Ingredients

  • 1 Cup of dried lentils (any color)
  • 2 small mandarin oranges, segmented, seeded and membrane removed
  • 1/2 small red onion, julienned
  • 2 large cloves of garlic, minced
  • 3 Tbsp fresh parsley, stemmed and finely chopped
  • 1/2 of a fresh jalapeño, stemmed, seeded and finely chopped
  • 1/8 Cup of olive oil
  • Juice from one lemon (or lime)
  • 1 Tbsp Garam Masala seasoning
  • Salt and pepper to taste

Citrus Lentil Salad Directions

  1. Prepare the lentils as directed on the package (use chicken or vegetable stock in the water for additional flavor).
  2. Toss lentils in a mixing bowl with remaining ingredients until well coated and salt & pepper to taste.
  3. Refrigerate for at least 2 hours before serving to allow flavors to blend evenly.

GUEST POST – Chicken Florentine Pizza

Cheap Dinner – Chicken Florentine Pizza

This is a guest post for a cheap dinner of chicken florentine pizza with a great cheap recipe! Thanks so much Cheree for sending the recipe in, I can’t wait to try it once we’re off the 4 Hour Body diet or it’s my cheat day 😉 . All readers: make sure you check out her interesting adventures in food, mechanics, remodeling, outdoor travel, and all the things that make up her life here on her blog: Mohaus: Life is a beautiful adventure.

Cheap Recipe from Cheree

I used to live in Charlotte, North Carolina. This is where I met Ashley {before her days as an expat}. Now I live in rural Alabama and I find that there are plenty of restaurants that I miss from the Queen city. Since it is impossible to run to Charlotte for the weekend, I have started to improvise dishes from some of my favorite eateries.

This has been a fun endeavor since I love to cook new things. It also allows me to have a healthier lifestyle and save money.

One of the first dishes I attempted to create was the Chicken Florentine pizza from Brixx Wood Fired Pizza. While this dish doesn’t have the same wood-fired taste as the restaurant, it is big on flavor and small on price, so I would say it is a win as far as recipes go.

Chicken Florentine Pizza Ingredients

  • 1 pizza crust {homemade or store bought}
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic, minced/crushed
  • 1 boneless skinless chicken breast
  • 1 Roma tomato, sliced
  • 1 fistful of fresh spinach
  • 2 tbsp red onions, chopped
  • ½ cup Parmesan cheese
  • 1 cup Mozzarella cheese
  • ¼ cup Feta cheese, crumbled
  • 2 slices of bacon, crumbled

Chicken Florentine Pizza Directions

  1. The MOST IMPORTANT thing I have discovered when making pizza is to preheat your oven as hot as you can for a minimum of 30 minutes. It doesn’t matter if your crust is homemade or store bought. Turn your oven up to 500ºF and let it get hot. I use a baking stone and it is important for the stone to be hot as well.
  2. While the oven is preheating, cook your bacon until it is crisp. Set aside.
  3. Chop up the chicken breast and sauté in the bacon grease that is still in the pan. Once the chicken has browned, set it aside.
  4. Roll out your dough on a sheet of parchment paper {I cheat and use store bought and it always tastes great}. You will transfer the whole pizza to the stone once your oven is hot.
  5. Meanwhile pour the olive oil into a small bowl and add the crushed garlic. Brush the garlic-infused oil over dough.
  6. Top first with Parmesan and Mozzarella cheeses, then add the chicken, tomato, spinach, and onion, crumbled bacon and finally sprinkle with Feta.
  7. Turn your oven down to 425ºF and transfer the pizza to the stone.
  8. Cook 6-10 minutes or until done. If you have problems with the spinach cooking too much, you can add it at the end.

  9. Cheree

Purple Cabbage and Green Bean Salad

Not Just Another Cheap Salad Recipe

If there’s one thing Cheap Food Here is set out to do, it’s get as far away from the stereotype that cheap food is boring. Many think that cheap food is unhealthy or uninventive just because you don’t have the ‘luxury’ of spending an arm and a leg when you’re shopping. The truth is, salads, for example, CAN be boring and uninventive, but a lot of times you just need a great homemade salad dressing to jazz things up a bit. One of our passions at Cheap Food Here is with salad dressings that perfectly balance the oil and vinegar mix in vinaigrettes adding fresh fruit or herbs that provide a natural freshness bottled dressings can’t.

Figuring out alternative ways to make a great, healthy, flavorful salad often starts with a great base. Ice berg lettuce can be a bit tasteless, but has a great crunch, so someone along the way figured out that cutting the head into fourths gives it a fancy style and thus named it a wedge salad. What a perfect cheap salad that is marketed brilliantly. Green leaf and red leaf lettuce add great color and texture with a somewhat delicate texture to contrast the crunch of veggies like cucumber, bell pepper and onion. Romaine on the other hand has crunchy with soft and a whole lot of vitamins and have done wonders with the Caesar Salad.

But don’t forget about cabbage as an option for a base. There are a ton of health benefits of cabbage, but most importantly, Cabbage has more vitamin C than oranges do per serving, is high in fiber and helps with brain function because of it’s high iodine content. The texture is thicker and hardier than lettuce and has a great distinct flavor which pairs well with ingredients you might not expect to find in a salad.

The recipe below combines three unique flavors, giving the salad an Asian flair that pairs well with fish or chicken dishes, like seafood empanadas or chicken empanadas. Enjoy it with a glass of white wine and tell me your thoughts.

Purple Cabbage & Green Bean Salad Ingredients

  • 1/2 head red cabbage
  • 1 cup green beans, ends removed
  • 4 cloves garlic, minced.
  • Salt and pepper to taste
  • A splash of sesame oil
  • Toasted sesame seeds
  • Juice from one Lemon

Purple Cabbage & Green Bean Salad Directions

  1. Thinly slice the cabbage until you have a pile of shreds similar to coleslaw. Place into a large glass or wooden bowl.
  2. In a small pot with boiling water, blanch the grean beans for 2 minutes and then plunge into an ice bath to stop the cooking.
  3. Then slice the green beans thinly into rounds and place in the mixing bowl with the cabbage.
  4. Add the remaining ingredients, toss until evenly coated and refrigerate for 30 minutes to 3 hours.

Cheap Recipe – Coconut Aphrodisiac Fish Soup

This coconut soup is a variation of a recipe I had seen a long time ago that included peanut butter and was more of an Indian-influenced dish, but for this one I wanted a cheap recipe that could be prepared in a short amount of time.

One thing I learned recently, is that some believe coconut to be a mild aphrodisiac. This being said, I think we know why piña coladas have become so popular. I will be sure to add more coconut to my recipes however possible.

One way to make cheap coconut milk is to buy the dried coconut flakes and make the milk by reconstituting it. The canned variety can range in price anywhere from $1.00 to $2.50 for 14oz. The flakes range in price from $.50-$1.00 for a bag of roughly 2 cups.

Basically, what you need is 2 cups of boiling water for every 1 cup of coconut flakes. Place boiling water and coconut flakes in a blender and blend on high for 30 seconds to 1 minute, let rest for 4 minutes and then blend again for 30 seconds to 1 minute. Then strain the mixture through a fine mesh strainer or sieve, catching the liquid and discarding the flakes, and you’ve got coconut milk.

While there are certain recipes that call for the extra thick and fatty coconut milk, sometimes I prefer a light version of coconut milk, which is when I use this method. This is a good alternative to the canned stuff, but sometimes you need the real deal. However, for this recipe, I used chicken broth as well, so the coconut milk is used to supplement the flavor and add a tropical flavor, thus the re-constituted process works well.

Here is the soup recipe, which was great for a Saturday lunch. It serves four large portions or six medium-sized portions that could compliment a nice salad or sandwich.

Coconut Aphrodisiac Fish Soup Ingredients

  • 1 ½ inch of ginger, minced
  • 3 garlic cloves
  • 2 peeled tomatoes (without seeds)
  • 1 sliced onion
  • ½ diced bell pepper
  • 1 cup of water
  • Himalayan salt
  • black pepper
  • 3 Cups of Chicken Stock
  • 1 Can (400 ml) of coconut milk
  • A bunch of fresh thyme
  • 1 Habañero chili
  • 1 cooked carrot and potato cut into medium pieces.
  • 1 lb of fresh white fish (we used Tilapia) cut into big chunks.

Coconut Aphrodisiac Fish Soup Directions

  1. In a large pot, add the coconut oil, minced ginger, garlic, onion, tomato and bell pepper.
  2. Saute for 1-2 minutes until the veggies are fragrant.
  3. Add chicken broth and allow to cook for about 10 minutes.
  4. Using a submersion blender, blend the soup mixture.
  5. Stir in coconut milk, salt, pepper, carrot, potato, bundled thyme and habañero pepper. Let cook until carrots and potatoes are soft, about 12 minutes.
  6. Finally, add the fish and allow to cook for 3 minutes before removing the pot from the heat
  7. Remove the thyme and serve hot

Cheap Salad – Broccoli with Orange Peel and Cashews

This is a great cheap vegan salad that was inspired by a recipe book created by a naturopathic doctor here in Costa Rica. The photos were nice in the ebook, but the recipes didn’t always call for the correct ratios or explain the directions very well. This could be a matter of translation issues but I decided only to ever use the book as a guide for myself. My first clue was that several recipes called for an insane amount of raw garlic, and believe me I love garlic, but I could tell it would have ruined the dish.

Salads are always a favorite of mine probably because of the rich, fresh taste of raw produce and the chance to play around with dressings. Plus, my husband and I have been on a broccoli kick as of late, which has shaped our dinners quite a bit. It isn’t unusual for us to cut up a head of fresh broccoli, steam it and throw some olive oil, garlic, herbs, salt and pepper and just down it for a full meal. So, when I found this recipe for a broccoli salad, I was hooked. It reminded me of a previous post of a roasted broccoli pasta salad, which I love and make frequently.

So, here is the adapted recipe. It’s easy, quick and delicious so don’t hesitate to make it and let us know what you think. Is it better than the broccoli pasta salad?

Broccoli Salad with Orange Peel and Cashews

Ingredients

  • 1 fresh broccoli head cut into florets
  • Zest from one orange
  • 2 cloves of finely chopped garlic
  • 1 Tsp of red pepper flakes
  • Toasted cashews
  • 1 Tbsp olive oil
  • Himalayan (or sea) salt and pepper to taste
  • juice from 1 large lemon or 1 small lime

Directions

  1. Heat a medium-sized pot to boiling and quickly blanch the broccoli for 1 minute and then plunge into an ice bath.
  2. Toss broccoli in a large bowl with the remaining ingredients.
  3. Chill for 30 minutes to several hours and toss again before serving.

Cheap Breakfast – Pressed Egg Sandwich

Egg sandwiches are an easy and cheap staple breakfast food since you’re more than likely going to have eggs in the refrigerator on any given day. Everyone has different preferences on how they like their eggs cooked; from fried over-medium to scrambled with tomatoes and onions to fried hard, this type of sandwich allows for almost any type of cooked egg.

When considering breakfast recipes to start off your day, remember to include portions of fruit as well as protein and fiber. These will give you the nutrients you need to get moving in the morning and sustain you until lunchtime or your mid-morning snack. Although this breakfast sandwich doesn’t seem to have fruit in it, it does have tomato, which is technically a fruit, but I prefer to make a fruit juice shake to go with it.

Recently we purchased a waffle iron with removable plates that reverse as a flat surface, which is ideal for sandwiches, reheating burger patties or making tortillas. Using a toaster is great, but there’s something about the press that gives the bread the perfect crisp without drying it out or risking toasting for too long. Cheap Food Here loves kitchen gadgets and those that have a multi-purpose.

Okay, so here’s a basic recipe for a pressed egg sandwich. The ingredients and instructions are for two sandwiches. Let me know what you think.

Egg Sandwich Ingredients

  • 1/2 Baguette, sliced in half horizontally
  • 4 Eggs
  • 1/4 C. finely chopped yellow onion
  • 1 Medium-sized ripe tomato
  • 2 Large leaves of lettuce
  • 1 Tbsp dijon mustard
  • 1/2 tsp powdered cumin
  • 1 tsp olive oil
  • Salt and Pepper to taste

Egg Sandwich Directions

  1. Heat a small frying pan with 1/2 tsp of oil on medium heat for 2 minutes or until hot. Preheat the sandwich press.
  2. Crack 2 eggs into the pan and place 1/8 C. of chopped onion on top of egg and 1/4 tsp of cumin sprinkled evenly.
  3. Cracked Egg with Onion

  4. Depending how you like your eggs cooked, flip the egg over and cook to temperature
  5. Fried Egg Cooked Hard

  6. Cut sliced baguette into two pieces, one for each sandwich. Remove egg from pan and place on sliced baguette, smeared with dijon mustard and add two thin slices of tomato on top.
  7. Egg Sandwich with Tomato

  8. Close the sandwich and place on the heated sandwich press (or use a large, flat skillet). Pull down the lid and press for 1 minute or to desired crispness.
  9. Egg Sandwich on the Press

  10. Reopen the sandwich and place a piece of lettuce inside, re-close and enjoy.
  11. Pressed Egg Breakfast Sandwich

Soy Milk Waffles with Maple-Mango Topping

Hopefully you’ve seen the soy milk alfredo pasta recipe or perhaps the soy milk pancakes post, but make sure you check out the soy milk waffles recipe below. It’s a doozie. Lately I’ve been weaning myself off of dairy products…well, trying my best to do so. I have been experimenting with recipes where soy milk can be an easy substitute for regular milk, which can be difficult because the flavors and consistency vary so much. This time the end result was great and I believe now I’m an official soy milk pancake and waffle kind of girl. Make sure you use the vanilla variety and if you don’t have it, just add 1/2 tsp of vanilla extract to your plain soy milk.

Breakfast can go so many ways with waffles. Sweet or savory, round or square, syrup or cream sauce. There’s a restaurant here in Costa Rica that my husband and I frequent called The Waffle Place, which I’ve blogged about before. I could only possibly aspire to create what they serve daily to their customers. They’ve nailed the creamy cheese sauce (yes, full of dairy, but if you must, do it right!) over savory ingredients like fried eggs, bacon, ham or hash browns just to name a few, but also give a nod to your sweet tooth if that’s your preference. This is one of those breakfast places that you just know you’ll be satisfied when you walk out. I’ll be working on some cheap savory waffle recipes in the near future now that we’ve invested in a waffle iron/sandwich press.

I’ve learned too that using waffles as a starch when preparing dinner can be that intriguing twist that gives the perception of gourmet, while still being inexpensive. If you create a savory dough with fresh herbs and spices in the batter, it can easily replace it’s more boring counterpart–the dinner roll. It’s hard to imagine at first how delicious a waffle can be with dinner, but check out this recipe which uses couscous, mushrooms and herbs in the waffle batter or perhaps a pesto waffle topping.

Well, onto the sweet breakfast waffle, which is a staple cheap recipe to have handy.

Soy Milk Waffles with Maple-Mango Topping

Waffle Batter Ingredients:

Serves 4

  • 1 1/4 Cups All Purpose Flour
  • 3 tsp Baking Powder
  • 1/2 tsp salt
  • 1 tsp Ground Cinnamon
  • 1 Cup Vanilla Soy Milk
  • 1 Egg

Batter Directions

  1. Preheat waffle iron. In a medium-sized mixing bowl with a pour spout, sift together flour, baking powder, salt and cinnamon. Stir in soy milk and eggs until mixture is smooth.
  2. Pour waffle batter onto the hot waffle iron filling each section. Cook until browned, about 8 minutes. Meanwhile, prepare the mango topping.

Maple Mango Topping Ingredients:

  • 1 Large Ripe Mango
  • 1/8 Cup Pure Maple Syrup
  • 1 tsp Ground Cinnamon

Topping Directions

  1. Peel and pit mango and slice into small pieces.
  2. In a small sauce pan, place diced mango, maple syrup and cinnamon. Cook on medium heat until the mango is tender, but not mushy and the sauce has thickened. About 5 minutes.
  3. Serve over hot waffle.

Homemade Crackers with Sage and Cayenne

This is a follow-up post to my first attempt at homemade crackers, which was a basic recipe topped with olive oil and sea salt. With this batch I decided to adjust the recipe to make it more my style and added a few spices for added flavor and extra kick. Each time I repeat a cracker recipe and tweak the ingredients, I try to learn from past mistakes in order to improve flavor and texture as much as possible. My plan for these crackers was to make them a touch spicier than the last and use an Indian spice mixture called Garam Marsala. Here is what I came up with:

HOMEMADE CRACKER INGREDIENTS

1 1/2 cups whole wheat flour
1 teaspoon fine-grain sea salt (extra for topping)
1 teaspoon garlic powder
1 teaspoon ground cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon Garam Marsala spice
1/2 cup warm water
1/3 cup extra virgin olive oil (extra for topping)
2 tablespoons of dried sage

HOMEMADE CRACKER DIRECTIONS

1. In a medium-sized stainless steel bowl, whisk together the flour, garlic powder, onion powder, cayenne pepper, Garam Marsala and sea salt until mixed.

Mix dry ingredients

2. Add the water and olive oil and stir together until the dough is not too sticky or dry (add extra water or flour if the consistency is wrong).

Mix in olive oil and water

3. Knead dough for 2-4 minutes on a floured counter top and then break dough into 12 small dough balls and set aside with a towel or plastic wrap to rest for 45 minutes

homemade-crackers-dough-balls

4. Meanwhile, preheat the oven to 425 degrees with a pizza stone inside (if you are using cookie sheets instead, preheat them as well)
5. Take the rested dough balls and use the rolling pin to flatten the ball into a long strip about 1/4 to 1/8″ thick, brush with olive oil and sprinkle lightly with sea salt and dried sage.
6. Slice the strip into pieces of your size preference and poke holes in the dough with the tines of the fork several times (to keep from puffing)

slice and baste

7. Place slices (and any other extra toppings you choose) on the hot pizza stone and cook until golden brown, about 5-7 minutes. Cook in small batches. Yields 24-36 crackers.

crackers on the pizza stone