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, omit the coconut milk and proceed with the rest of the recipe.
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.
About Wardeh
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Yummy! We make sprouted crackers here, but only with olive oil and salt and flour. Yours sound like a good variation.
This sounds like a great snack. I’m looking for more recipes using sprouted flour. My first bag was used up very quickly. I re-ordered and am waiting for it to come in at my local food co-op.
Thanks for the post!
Nurturing Wisdom – What flour are you getting? I’m looking into options for a couple friends of mine who are unable to sprout and grind their own.
I just bought a book that was mentioned on another post — Essential Eating: Sprouted Baking — and I’m looking forward to reading and trying some more sprouted grain recipes, too.
I am so thankful for sprouted grain. Otherwise, my daughter and my husband would not be able to eat gluten-grains. I wish I’d gotten on the bandwagon sooner! Well, it is never too late, right?
YUM these look amazing Wardeh — thanks for sharing! I stumbled the post.
Wardeh – I made these today – did the yogurt & soak option. And used butter.
They turned out well. I ended up not flipping & that was OK.
I rolled them out in 3 batches – the first nothing special; the second – mixed in some dried thyme. The third – sprinkled salt, pepper & dried thyme on top. Those were my favorite.
Thanks! These were the first crackers I’ve ever made.
I loved your carrot cake recipe and this looks just as impressive! Im dso happy I found you!
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Thank you so much for the recipe! I’ve needed a push to try sprouting grains (the sprouting jar I’ve had for a year hasn’t helped!). We don’t buy crackers, but my son has been asking for them thanks to preschool. After a couple hard weeks of telling him no, a couple hard days of ‘we’ll have crackers in a couple more days,’ we finally made these today. My son helped and is currently finishing off the last three. They were just pulled out of the oven an hour ago and they are almost gone. He told me they are all his, but he’ll share if I want some. They are deliciously perfect.
Thank you!!!!!