Copy Cat Wheat Thins

Take a look at the ingredients list of your favorite crunchy guilty-pleasure.


How many ingredients can you pronounce?

In fact, how many would you actually find in a typical kitchen. And no, not an industrial food-plant kitchen. Your own, or even your mother’s kitchen.

For me, I would have to say two, maybe three… Of 15.

That’s the beauty of homemade snacks: you know exactly what is going into them. And you can control whether you add 1/2 tsp of salt, or an entire tablespoon. Likewise, you can assure there is no trans fat whatsoever. (Although, in a few years this may not be an issue!)


I like to refer to these crackers as Copy Cat Wheat Thins. Or maybe, “Wheat Thins’ Healthier Cousin”. This is simply because each serving contains whole ingredients (that you can pronounce), including complex carbs from homemade quinoa flour, healthy fats from almonds and flax seeds, and sugar from honey that won’t spike your blood sugar.

Not to mention, a serving of these crackers has less than a 1/3 of the sodium in a serving of wheat thins. And is gluten free to boot! 🙂

Homemade crackers will impress any crowd, and are definitely a much healthier option to set out with brie at a gathering.

(On that note- if you want your mind, and tastebuds, BLOWN try these crackers with brie and fig jam- the sweet and salty combination plays off the flavors of the crackers perfectly… basically creating heaven in your mouth.)


Enjoy with family and friends, or as a not-so-guilty-pleasure anytime. And remember- it’s still possible to treat your body right, without sacrificing your favorite foods… completely! 😉

Copy Cat Wheat Thins

  • 1/4 c flax seeds
  • 1/2 c quinoa (uncooked)
  • 1/4 c almonds
  • 1 tbs honey
  • 2 tbs olive oil
  • 2 tbs water
  • 1/4 tsp sea salt
  • 1/2 tsp rosemary
  • 1/8 tsp white pepper

Preheat the oven to 175°F. Blend quinoa in a food processor or small blender until the consistency of flour is reached. Pour in a small bowl. Repeat with almonds. Add ground almonds to the bowl and mix in quinoa, sea salt, rosemary, and pepper. add honey and olive oil and stir until the consistency of thick bread crumbs is reached. Add water, one tablespoon at a time, and stir until combined and a dough is formed. Line a cookie sheet with aluminum foil and grease. Remove sheet of foil and place on a smooth surface, then roll dough out on the foil with a rolling pin until 1/2 cm thick. Place foil back on cookie sheet and place in the oven, baking for 20 minutes. Remove and, using a knife or pizza cutter, slice dough into small squares. Return to oven and bake for an additional 20 minutes, or until crispy. Flip over (CAREFULLY!) with a spatula and broil for 2-3 minutes, or until golden brown. Remove and let cool. Enjoy!

Nutrition Information (from

Calories: 132

Fat: 8g

Carbs: 14g

Protein: 3g

(Yields 7 servings)

Each serving also contains only 3g sugar and 82mg sodium, as well as 2g fiber.

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