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 cups sprouted spelt flour
- 1 cup coconut milk (not light) – use the regular coconut milk – if very thick, water it down by combining 3/4 cup of the thick coconut milk with 1/4 cup clean water
- 1 teaspoon sea salt
- 1-1/2 teaspoons baking powder
- 4 tablespoons melted virgin, unrefined coconut oil
Preheat oven to 425 degrees (when I made these I set the oven at 450, which I think was too hot).
Mix all ingredients. On floured countertop, roll thin (1/4″). Cut into squares with pizza cutter. Spread crackers on oiled sheets. Bake at 425 for 8-12 minutes, turning to brown both sides of each cracker as needed.
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.
This is one of a series of posts during the month of May, during which time the Harmon family has vowed not to consume any sweeteners, natural or refined. We call the challenge “Beyond Sugar” and would love to have you join us, in whatever way you feel led! (Get the button here for your own blog or website.)
© 2009 by Wardeh Harmon.
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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