I am sharing this cracker recipe as part of Real Food Wednesdays (hosted by Kelly the Kitchen Kop and Cheeseslave). Enjoy!
We've vowed to give up sweeteners – refined and natural – during the month of May. So we need some other snacks on hand, instead of the cookies and muffins that usually sit on the counter. Please check out my growing list of Beyond Sugar Snack Ideas – and add some of your own ideas!
Everyone in my family loves crackers. But, it has been awhile since I've made good crackers. I'm pleased to say that these are a hit. Go ahead and doctor them up – I'm sure they can be adapted easily to flavor combinations! (I'm not really good at that, but I'm good at basics.)
- 2-1/2 to 3 cups sprouted spelt flour
- 1 cup milk
- 1 teaspoon sea salt + more for sprinkling
- 1-1/2 teaspoons baking powder
- 4 tablespoons melted virgin, unrefined coconut oil
Preheat oven to 425 degrees Fahrenheit.
Mix all ingredients. On a greased or parchment-paper lined cookie sheet or baking stone, roll out 1/3 to 1/4 of the dough very thinly (1/8″ to 1/4″). Cut into squares with pizza cutter. Sprinkle with more sea salt. Bake for 8 to 12 minutes, turning to brown both sides of each cracker as needed. Repeat with the remaining dough on additional baking sheets or wait for your first one to get freed up.
If you're looking for a soaked recipe, soak whole wheat pastry flour or whole spelt flour in 1 cup of yogurt or soured milk overnight. The next day, proceed with the rest of the recipe (without using the 1 cup of milk).
These are similar to the cracker recipe on page 518 of Nourishing Traditions, although that calls for soaking flour in yogurt overnight before making the crackers. In addition, the NT recipe calls for dehydrating the crackers (instead of baking them) and brushing them with melted coconut oil.
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