80(ish)--- Homemade Wheat Saltine Crackers

These are for all you pregnant women out there living on saltines.  I am so lucky that I have had barely any nausea thus far in my adventure towards motherhood.  I know many that are not so blessed.  Just having a little something in your stomach may help with symptoms (possibly a reason why I experienced so little- not sure my stomach was ever empty during my ravenous first trimester). 

Crackers are so easy to make and you can add flavors that appeal to you at that very moment.  True, these are not as "lightweight" as saltines, but the little bit of fat will help keep you a bit more satisfied, and hopefully less nauseous.

Homemade Wheat Saltine Crackers
Makes ~30 crackers

1/4 cup all purpose flour
3/4 cup whole wheat flour
3/4 tsp baking powder
4 Tbsp cold butter
1/4 cup + ~1-2 Tbsp ice cold water
Sea salt (or other seasoning of your choice)

Preheat oven to 365 degrees.  In a large food processor, pulse flours and baking powder until combined.  Add chunks of cold butter and pulse until coarse crumbs are formed.  Add 1/4 cup water and pulse.  Test dough to see if it sticks together.  If it still crumbles, add 1-2 Tbsp remaining cold water until it does (not sticky, however).

Remove half of dough from processor and form it into a cube (do your best).  Place on a lightly floured cutting surface and use a lightly floured rolling pin to roll thin, making sure that your dough does not stick to your cutting surface (flip and use more flour if necessary).  Note: these crackers will not puff up much during baking, so therefore the thickness of your dough will be approximately the thickness of your crackers. 

Sprinkle dough lightly with sea salt and gently roll to press salt into dough.  Use a sharp knife to trim edges and cut dough into 2" squares.  Place squares onto baking sheets that have been heavily prepared with canola oil spray.

Bake for 15-18 minutes, place sheets on the upper and middle racks of oven.  Check halfway through and switch racks. Make sure that the crackers along the edges of the pan do not become overly brown.

Remove from pan to cool, then store in an airtight container.

Nutrition Info per 4-5 crackers: 128 calories, 7 g fat, 2.5 g protein, 13 g carbohydrates, 2 g fiber, 230 mg sodium