Crispy, crunchy, and perfectly salty, these homemade crackers are made with sprouted spelt flour so they're not only delicious, but healthy, too!
Mix all ingredients.
Allow dough to rest, covered, for 20 minutes (optional).
Divide dough into 4 equal portions.
On a greased or parchment-paper lined cookie sheet (or baking stone), roll out one portion of the dough to 1/8" thickness.
Cut into squares with pizza cutter, pastry cutter, or sharp knife.
Sprinkle with more sea salt (or other flavor options listed in the post).
Bake for 8 to 12 minutes, turning the cookie sheet so crackers brown evenly. (If outside crackers brown too quickly, remove them from the pan and continue baking the remaining crackers.)
Repeat with the remaining dough. Wait until cookie sheet has fully cooled before placing the next batch of cracker dough onto it.
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 Nourishing Traditions recipe calls for dehydrating the crackers (instead of baking them) and brushing them with melted coconut oil.
For a soaked version (using regular whole wheat flour or whole spelt flour), follow these steps:
For flavor options, see the recipe post.
Sprouted Spelt Homemade Crackers https://traditionalcookingschool.com/food-preparation/recipes/sprouted-spelt-crackers/