Royal Wedding Fun & Easy Cheezy Crackers

by Angela (Oh She Glows) on April 29, 2011





If you are a hopeless romantic, it really doesn’t get any better than this!

I’ve been glued to the TV since 6am watching the Royal Wedding festivities. The crowds, the church, the royals, the hymns, the elegance, the music, the glamour, the carriage….the DRESS! There was not a hair out of place. Oh and I totally teared up when Kate stepped out of the car. :)

I thought Kate’s dress was perfect in every way. She is classy, elegant, and confident. I loved that the dress was traditional while still being modern and simple. I’m sure we will see a ton of replica and inspired wedding gowns in the stores soon! I also want her earrings.

The only thing that threw me for a loop was that Pippa, Kate’s sister, also wore a white gown, which looked a lot like a wedding gown. Did anyone else think that was a bit odd?

[Update: Some of you mentioned this is a tradition…makes more sense now!]

In much less exciting news, I made homemade crackers this week… :)


I had weddings on the mind, clearly. ;)



These 4-ingredient homemade crackers from Have Cake Will Travel are by far the easiest crackers I have made to date.




Easy Cheezy Crackers

Lightly adapted from Have Cake Will Travel.

Yield: About 40-60 small crackers.


  • 1 1/4 cups plus 2 tablespoons whole grain spelt flour
  • 1/3 cup nutritional yeast
  • 1 teaspoon kosher salt
  • 1/4 cup extra virgin olive oil
  • 4 to 6 tablespoons water (I used 1/4 cup water)



1. Preheat oven to 350F and line a baking sheet with parchment or a non-stick mat.

2. In a large bowl, combine flour, yeast, and salt. Stir in oil and water and mix until dough is combined.

3. Roll dough on a floured surface with a floured rolling pin, or roll it between two Silpat mats, until it is 1/8-1/4 inch thick. Cut cracker shapes with cookie cutters or with a knife or pizza slicer. Using a spatula, gently remove each cracker and place on prepared baking sheet. Repeat until dough is used up.

4. Sprinkle crackers with kosher salt, poke with fork, and bake in the oven at 350F for 18-22 minutes (depending on thickness), watching closely so you don’t burn them. I baked mine for about 20 minutes, but next time I would bake them up crispier.

5. Place on a rack to cool. Store in a container at room temperature. Crackers also freeze well. Makes about 60 small crackers.



You know what I love? Dough that is extremely easy to roll! I’ve made a lot of crackers in the past and this dough was by far the easiest to roll out.


After about 20 minutes of baking they were ready. Next time, I might bake them even longer because I love really crispy crackers.


They are a simple cracker with a hint of cheesy flavour (from the nutritional yeast) and wholesome nuttiness thanks to the spelt. They are just perfect…and ‘dangerously addictive’ as Celine says!


You can adapt these crackers a million ways and I’m sure you could use different flours too. Celine has an all-purpose flour version here as well.

Herb and spice ideas:

  • Rosemary, Thyme, and Parsley
  • Sea salt and dill
  • Cinnamon spice
  • Pumpkin spice (nutmeg, cinnamon, ground cloves, ginger)
  • Sea salt and vinegar
  • Smoked paprika
  • Garlic, Chive, & Onion
  • ???


I will have to make another batch this weekend for sure!

If you make any spice/herb/flour variation, please leave a link in the comment section so others can check them out too.


Now go party like a PRINCESS and have a great Friday.

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{ 11 comments… read them below or add one }

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Morgan April 30, 2011 at 9:05 am

Holy YUM! I cannot wait to make these!! These would be such great, healthy snacks for my little ones! Thank you so much!


Kierstan @ Life {and running} in Iowa April 30, 2011 at 9:12 am

How easy! I need to whip up a batch of these for my husband who cannot go a day without eating crackers. Boxes of crackers are one of the last processed foods that we buy at the grocery store (some of which are not bad actually – but homemade is always better!).


tweal April 30, 2011 at 9:40 am

I’ve been wanting to try my hand at making crackers for a while, and I was thinking I’d have to develop my own recipe but not anymore – this looks perfect! I think a nice black pepper version would be fun, and I’ll try a curry one too – so many possibilities, thanks for sharing the recipe :)


Gwenevere May 2, 2011 at 5:23 am

I found this post from tastespotting. I couldn’t figure out why you called these “cheesy” until I googled nutritional yeast. I can’t eat cheese because I’m nursing and my son is allergic. I think I’ll be taking a trip to pick me up some nutritional yeast to give these a try!


Samantha May 2, 2011 at 10:22 am

I’m not sure if you would be interested, but I made hummus crackers a while ago that have even less ingredients in them (if you already have the hummus made) and they are ultra delicious and oh so simple to make. I absolutely loved these!! Let me know what you think :)!



Angela (Oh She Glows) May 2, 2011 at 1:41 pm

mmm looks yummy!


Yvonne May 3, 2011 at 3:51 pm

I made this with smoked paprika, herbes de provence and some ramson added – they were so very delicious! Such deliciousness can’t be bought anywhere!
Thanks for reminding me of Celine’s super recipe.
I’l make them different each time because I love to experiment. So next will be with tamari, sesame seeds and nori flakes.


Alexandra May 15, 2011 at 11:50 am

These were so delicious! I am on my 4th batch of these since you posted this recipe and have been experimenting by adding some herbs to them….so far the favorite is rosemary! Thanks for all the great recipes and the green monsters!


Apron Appeal May 24, 2011 at 6:32 am

Oh drat! I picked up the nutritional yeast but not the spelt. Can I make these with whole grain flour instead? I guess I’m about to find out.


MC April 13, 2014 at 11:08 am

I just made these and they are delicious! I used wheat flour rather than spelt. Next time I will roll them slightly thinner, but these are a healthy and hearty addition to my snack collection. Thank you!


Vicki Voorhis September 19, 2014 at 9:22 pm

I have made these crackers twice in the last two days. The first batch was gone in less than 24 hours. I didn’t have spelt flour so I used all purpose the first time and whole wheat the second and they turned out awesome! My 18 month is addicted to them! If we hadn’t run out of the first batch, I think these are all he would have preferred to eat all day.

I did post the recipe on my blog, but I linked back to this page and credited you as my source. Is that the correct protocol? I’m new to blogging. I’m not sure if you see comments on posts this far back, but thanks for posting this recipe!


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