I suppose this would be considered experiment #4 with not-dehydrated sprouted spelt. I haven’t shared all the iterations; some of them have been quite miserable or duplicates of other results.
For these, I ground up the sprouted spelt berries (not deydrated) in the food processor with some water, about 6 tablespoons of water with two cups of berries. The resulting mixture was somewhat chunky, as you can see from the texture of the cracker. I salted the mixture to taste and then spread it on a lined dehydrator tray. Complete drying took about 12 hours at 100 degrees. I did turn the big cracker over partway through the drying period.
I liked the crackers. I ate them with raw goat cheddar cheese. Plain, they did have a bit of a sour taste. I think they need flavor to overcome that. Thus, my question for you:
What are you favorite flavors for crackers? How would you suggest I flavor my next batch?
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hi wardeh!
i really think that a small amount of natural red palm oil would go very far to improve texture and taste! also, crackers are always nice when sprinkled with a little something on top. maybe a little garlic or onion powder, definitely a few sesame seeds and a little more salt.
i would also think about paprika and freshly ground pepper.
when we did a lot of ‘raw’ crackers, i found all the sprouted grains had a slightly sour taste. you can add just the tiniest bit of agave or honey to balance that out.
finally chopped onion (especially vidalia or thoer sweet variety) would probably improve flavor and sweeten it a bit.
just thinking aloud here as i like to experiment with crackers myself!
gab
also, one thing i have discovered making crackers myself is that a decent fat content will make the rolling out a lot easier! i wrapped the dough and refridgerate for an hour or so and then can roll (on top of parchment paper, and lightly floured) them very thin which really improves them.
i have been baking crackers lately and i havent worked too much with sprouted flour or sprouted grain berries so im anxious to hear how you will perfect these!
Twitter: fritchbeetle
says:
When I tried this with my sprouted grains, I used sweet flavour in one batch and a spicy flavour in the other. Because they were sour, I found that I preferred the spicy version. I used salt and chili peppers. That’s it!
My suggestion would be, paprika, a tiny bit if honey, garlic and parsley. Maybe a little black pepper or cayenne pepper.
Thank you for all the suggestions – they sound fantastic. I learn so much from you! We are home now from being out on a picnic and I’m going to start a new batch of crackers using some of these suggestions!
I love all the things you have here on your website. I havent made crackers yet and plan on it after this. I wonder if you added molasses or coconut oil to the crackers if they would give a flavor that would hide the sourness?
I would also maybe add shredded cheese and make cheesy crackers! Just a thought? Of course raw cheese!
I like anything that makes your breath smell bad. LOL
I have soft wheat soaking to make some crackers later.
Yay! Let me know how you flavor them and how they turn out!
This is basically Essene bread, except that it’s flattened instead of in loaves, which is a great idea–when I tried to make Essene bread, I found that I didn’t like the inside consistency, or maybe I didn’t dehydrate long enough.
If you look around, you can find recipes for flavoring Essene bread. Or if you own a copy of “Conscious Eating” by Gabriel Cousens, he has some in there.
Jason, thanks. That helps alot. I will search for essene bread recipes. I don’t have that book, but will try to find it, too.
My second trial with these crackers, trying some of the flavors mentioned… not so good. I’m sure it wasn’t because of the suggestions. Just didn’t get the right combination yet.
-Wardeh