Millet Crackers – Easy and Delicious FPIES Snack
Crackers are one of the best snack foods. They are delicious on their own AND they are delicious as a delivery vehicle for tasty dips, spreads, or cheeses. The world is yummier for having crackers in it, end of story. These Millet Crackers are no exception.
My daughter has oral aversion (read: doesn’t want to put food in her mouth), and when I came up with these crackers, she was only able to eat blueberries, olive oil, sea salt, and millet. My carb-loving self decided adding yummy crackers to her available food options would help her learn to love eating – she is my daughter after all. Love them she did! These are the magic crackers in our house that took my daughter from not ever wanting to eat, to asking for millet crackers for a snack. Thank you crackers!
Finding food options for those with limited ingredients (like in the FPIES community) can be a challenge. It takes research, creativity, and SO much trial and error. To take very limited ingredients and turn out different food options is an art I am becoming well versed in. These millet crackers have been my favorite creation to date, and I find myself happily snacking on them alongside my daughter all the time. They are a nice balance between crunchy and crumbly thanks to the added oil. Then the salt gives just the extra boost of flavor to compliment the nutty and almost sweet millet flavor.
What is millet
That is a great question and the Spruce Eats answers that exact query here. In summary, millet is a grain in the grass family along with rice, wheat, corn, barley, oats, sorghum, and rye. Millet has a slight sweetness and nuttiness to it. It can be found in stores sold as whole grain hulled millet or millet flour.
Millet flour is what I use to make these crackers.
Where can I find millet flour?
Millet flour is becoming more common to find in stores with the other specialty flours. Specialty flours are sometimes in the natural food section or baking section depending on the store. Bob’s Red Mill has a great millet flour which is available in many stores or online on Amazon.
Can I make crackers without oil?
Yes, you can make these millet crackers without oil if your kiddo, or whoever is going to be enjoying these crackers doesn’t have an oil they can eat. We started out making millet crackers with millet flour, sea salt (also optional, but the flavor of the cracker is so much better with it), and water. The cracker was a bit crunchier, but with the right bake time, can be achieved.
However, that being said, if you do have an oil that is okay for the lucky recipient of these crackers – use it! It brings so much delicious crumbly life to these crackers. We were living in the dark ages with our oil-less millet crackers.
How to make millet crackers
Mixing the dough is straight forward. The key being to fully incorporate the oil with the millet flour and salt before adding the water. I have found that taking a spoon and smearing the dough along the side of the bowl helps to work the dough and oil together to a crumbly sand consistency without large globs of oil. Then you can mix in the water to make the cohesive play dough like texture that makes an ideal millet cracker. If the dough is still a bit crumbly and not cohesive with a little mixing, add water – a little at a time – until the dough holds together.
** Bonus for those with kids unable to play with normal play dough due to the gluten in it, this cracker dough makes an amazing substitute. Houses, cars, trees, puppies, ducks, and more have been achieved with this dough and a little imagination – and if you tilt your head to the side and squint just so….**
How to shape millet crackers
To form the crackers, you flatten the dough on a silicone baking mat or parchment paper lined baking sheet. Using a lined baking sheet allows for evenly baked crackers that easily are removed from the sheet every time.
To shape the crackers, use your fingers first to roughly shape the rectangle. Don’t stress about the shape, it is going to be cut anyway, perfection not required. To roll out dough you can use a rolling pin or your fingers. If using a rolling pin, either oil it or dab a little extra oil on top of the dough. As the dough gets more spread out, if it starts to stick you can dab a little more oil or sprinkle some millet flour on top of the millet cracker dough so the rolling pin doesn’t stick. If you use your fingers to spread out the dough oil your fingers as needed when squishing it out. If play dough was your medium growing up, this will take you back.
To cut crackers, use a sharp knife tip and run horizontally and vertically lines about ½” to 1” apart. Again, perfectionism not required – and that is coming from me – VP of the perfectionist party.
Take either the tip of your sharp knife or a toothpick and dot the center of each cracker. (This helps release steam from the cracker. Must be why so many crackers have those expected holes – brilliant Lauren!)
After the millet crackers are baked, they just come apart at the cut marks, yay for something easy in life!
How to store millet crackers
Store completely cooled crackers in an airtight container at room temperature for up to a week. I have tripled batches before (like I said – cracker factory here) and have had some crackers left that lasted fine past a week, but to have the freshest crackers- a week is the ‘best by date’ I’m suggesting.
Why millet crackers?
Well, my friend, if you made it this far through the post, something must have drawn you in. Whether you are making these crackers for yourself, a loved one, or an acquaintance you met at the store (no judging your extroverted friendship tendencies – the world needs a balance) these crackers are sure to satisfy that carb cracker desire with minimal ingredients. Plus, they are super quick and easy to make.
Millet’s flavor profile of a slightly nutty and sweet grain lends to a delicious little mild cracker that begs to be topped with something yummy, or in the case of my daughter popped by the handful. Pro-tip from the 2.5 year old: keep some water handy as these crackers can be a bit on the dry side – well like any self-respecting cracker.
These simple millet crackers were the key in convincing my orally averse daughter to eat something. Imagine what they could do for you. Strike that, don’t just imagine, find out and bake up these simple beauties!
More FPIES Food Ideas
- ¼ cup + 1Tbs (or generous ¼ cup) millet flour
- 2 tsps Olive oil
- 1 Tbs water
- 1/8 tsp sea salt
- Sea salt for sprinkling on top
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or (my preference for these crackers) silicone baking mats.
- In a medium bowl stir together your millet flour and sea
- Drizzle in your olive oil and stir until crumbly like sand. I find it works well to take a spoon and smoosh and spread the dough along the side of the bowl. This allows for the olive oil to get mixed throughout the millet flour evenly.
- Stir in water and mix until combined. The dough should be the texture of play dough at this point.
- Place dough on prepared baking sheet. Roll dough out very thin about 1/16” to 1/8”, it should be roughly a 10”x 6” rectangle. Don’t stress about the shape, it is going to be cut anyway, perfection not required. To roll out dough you can use a rolling pin or your fingers. If using a rolling pin, either oil it or dab a little extra oil on top of the dough. As the dough gets more spread out, if it starts to stick you can dab a little more oil or sprinkle some millet flour on top of the millet cracker dough so the rolling pin doesn’t stick. If you use your fingers to spread out the dough oil your fingers as needed when squishing it out. If play dough was your medium growing up, this will take you back.
- To cut crackers, use a sharp knife tip and run horizontally and vertically lines about ½” to 1” apart. Again, perfectionism not required. See picture in post.
- Take either the tip of your sharp knife or a tooth pick and dot the center of each cracker (helps release steam from the cracker).
- Bake crackers for 13-18 mins depending on the thickness of your cracker. Crackers should be slightly brown (edge crackers will brown before crackers in the middle).
- Remove crackers from the oven and allow to cool on the baking sheet. When completely cool, store in an airtight container at room temperature. Crackers will last a couple weeks but are freshest the first week.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 97Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 431mgCarbohydrates: 12gFiber: 0gSugar: 0gProtein: 2g
This information was obtained using an ingredient calculator to provide an idea of nutritional value. To obtain the most accurate numbers for nutrition information of any recipe, you should figure the nutritional information with the ingredients you used in the recipe. Each individual user is responsible for making sure that any nutritional information used is correct.