Homemade Sprouted Whole Wheat Crackers
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The first time I tried these sprouted whole grain crackers, I fell in love with them. I got them from To Your Health Sprouted Flour Co. They’ve recently stopped making them, so I asked the owner, Peggy, for the recipe, and she was kind enough to give it to me. I modified the recipe slightly by adding coconut oil. (It’s so good for you, I try to get it into everything I can!)
These crackers are wonderfully crisp and have a pleasing crunch. The words “sprouted” and “whole grain” makes them sound like a bland health food (along the lines of tofu or bean sprouts) but au contraire, these crackers are really delicious. They taste like fancy store-bought gourmet crackers to me.
These crackers are very healthy. The phytic acid is most flours blocks minerals and this causes nutrient deficiencies which can lead to osteoporosis, cavities, and other health problems. Since the flour in this recipe is sprouted, the phytic acid is greatly reduced. It is also whole wheat flour, which means it is much more nutritious than refined flour. They’re also chock-full of healthy grass-fed butter and coconut oil.
They makes great portable food for toddlers or kids on the go — or for picnics. Add some cheese, some hummus, salami, liverwurst or smoked salmon — and you have a healthy meal or snack.
Sprouted Whole Wheat Crackers
Optional Equipment:
Stand mixer (you can use a hand mixer, or just your hands)
Rolling pin (you can use a wine bottle)
Pizza cutter (you can use a knife; use a straight edge to make straight lines)
Dehydrator (you can also use your oven set at the lowest setting)
Parchment paper (if using a dehydrator)
Ingredients:
5 cups organic sprouted flour (For sprouted flour sources, check my resources page)
2 cups (16 ounces) organic whole buttermilk or yogurt
1 cup (8 ounces) unsalted grass-fed butter (softened or melted)
1/2 cup (4 ounces) coconut oil (softened or melted)
1 tablespoon aluminum-free baking powder
2 teaspoons sea salt
1. Add flour and buttermilk or yogurt to bowl of stand mixer and and blend until dough starts to come together.
2. Blend in butter, coconut oil, baking powder and sea salt. You may need to add a little more coconut oil or a little more flour to get the right texture.
3. Taking a fourth of the dough at a time, roll out to about 1/8 inch thickness on a (sprouted) floured surface.
3. Use a pizza cutter to cut the dough into squares.
4. Place the squares close together on parchment paper and place in dehydator on highest temperature. If using the oven, place them on a lightly buttered baking sheet and set the oven at the lowest temperature (170 degrees). For older ovens, if your lowest temp is 200 degrees, prop door open very slightly (less than 1 inch). If you’re in a hurry, you can also do this the quick way. Bake at 350 degrees for 20-25 minutes.
5. Leave in until completely dried. Depending on the wetness of your dough and where you live and the temperature setting, it can take anywhere from 8-24 hours. If you take them out and they’re not crisp enough, stick them back in for a few more hours.
6. Store in a freezer bag or airtight container.
This post is part of the Tempt My Tummy Tuesday and Real Food Wednesday blog carnivals. Go check them out for more recipes and articles.
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26/05/2009 at 6:43 am Permalink
AM- I am so excited to try these crackers! I’ve been searching for a recipe for over a year to go with the goat cheese that i make. Do you think I can add sunflower or pumpkin seeds? sprinkled on top, or should i mix it in?
thanks again
annabelle in Santa Cruz, CA
26/05/2009 at 7:08 am Permalink
Hi, Annabelle!
These crackers would go great with goat cheese!
Maybe you could try mixing the seeds in half of the batch and sprinkling on top and see what you like better.
I should have also mentioned that you can add other ingredients like rosemary or other herbs, black pepper or grated cheese — whatever you like.
26/05/2009 at 9:32 am Permalink
I usually soak my freshly ground flour in buttermilk and butter to make bread, etc. So if I want to use sprouted flour do I just sprout the berries, dry and grind?
I would rather make my own flour than buy it.
Or can I grind the flour, soak in butter milk and butter, soak overnight and proceed with recipe from there?
JC’s last blog post..Local and Delicious
26/05/2009 at 6:41 pm Permalink
Thanks for this posting. I think I will give this one a whirl by sprouting rice. And try making it into a sprouted gluten free cracker for my husband. Gluten free crackers to buy are just to expensive, thus a luxury. This is a good spring board recipe to play around with for wheat with various flavor combinations added in.
Pamela’s last blog post..Homemade Dishsoap & I fixed my vacuum with water!
27/05/2009 at 8:17 am Permalink
Hi there. I loved the recipe although I made mine with Shiloh Farms Essential Eating Sprouted Spelt Flour that my health food store stocks. (www.essentialeating.com) Absolutely delicious. Sprouted crackers aren’t sold anywhere so I appreciate the recipe! Thanks so much.
27/05/2009 at 12:26 pm Permalink
I can’t wait to attempt these! Thank you for sharing the recipe.
27/05/2009 at 1:45 pm Permalink
What an easy recipe! I have been thinking about trying to make crackers. Have you ever used the yogurt dough recipe from Nourishing Traditions? I love it as a turnover dough and I hear you can roll it thin and make a cracker.
Thanks again!
Alyss’s last blog post..Kookoolan Farm Tour
27/05/2009 at 2:12 pm Permalink
Yum! I made some similar crackers with Shiloh Farms Sprouted Spelt flour several months ago…I was amazed at how good they were and how easy it was to make them. They reminded me of Wheat Thins, which I used to love many moons ago.
27/05/2009 at 9:37 pm Permalink
Hi! I was so excited to see this recipe that I tried it at the first available moment. Which was today. They are currently in my oven making my whole house smell like butter.
I made one part regular and then one part with rosemary and garlic. Then, since I had no more room in the oven, I froze the rest. When my dehydrator comes this week (yeh!), I will go ahead and try some with cheese and maybe a flaxseed version.
Erin is trying to talk me into going to the meeting tomorrow night, and while I really want to go and meet you, I think I might need to spend an evening at home giving my family some time. However, I’m sure there will be another opportunity soon and I look forward to it! Thanks for all the work you put in to making information and recipes readily available for those of us who might only have time to read about it! You have made a huge impact on my family!
Tami’s last blog post..Pump the Jam
29/05/2009 at 5:30 am Permalink
I am a little confused, I am new to grinding and soaking and am trying to decide if I should venture into sprouting. The purpose of grinding your own flour is for the nutrients and then soaking/sprouting for the purpose of breaking down the phytic acid. Ground flour goes rancid rather quickly, even keeping freshly ground flour in the freezer, it shouldn’t be kept months at a time (right?), it loses much of its nutrients. Why can we store sprouted flour longer than freshly ground? If I was to sprout my own berries, how should I keep them…grind them up first then store in ‘fridge/ room temp.? Should I keep them dried and for how long can I store them dried? Sorry, for all the questions. I really appreciate all your searching and helping newbies like me along the way!
PS loved your banana bread…wasn’t with sprouted flour
maybe next time.
29/05/2009 at 6:27 am Permalink
Hi, Kaye,
I buy sprouted flour in fairly large quantities (I bought about 10 lbs last time and it’s lasted me a few months now) and store it in the freezer and sometimes in the fridge.
Acc. to the Creating Heaven sprouted flour website:
“…all flours should be stored in air-tight glass or plastic containers in a cool, dark place, fridge or freezer. You can expect your flours to be fine for months: in a cool, dark place for 3+ months, in the fridge for 5+ months and in the freezer for 7+ months.”
Also you can keep dried grains on hand for much longer time — just store them in your cupboard.
I plan on getting a grain grinder soon and I plan to sprout and grind large batches of wheat and spelt flour and keep it in the freezer. I will also use freshly ground (soaked overnight) flour but I also want to keep the sprouted flour in the freezer as a backup for those occasions when I don’t have time to soak overnight — or when I need dry flour that has not been soaked.
29/05/2009 at 7:25 am Permalink
I’m sold!
Have been looking for sprouted grain crackers for a while… and was thinking there had to be a great recipe out there so that I could make my own!
Great idea about keeping the sprouted flour in the freezer…
lo’s last blog post..Spring Grill: Baby Bok Choy and Spring Radish Salad
03/06/2009 at 8:56 pm Permalink
Ok, so tonight I had some girlfriends over & we made Marilyn Moll’s 100% Sprouted Wheat Bread & then we also made these crackers! AWESOME!
LOVE them, so easy – can’t wait to make more! (We were short of time so we baked them at 375 for about 20 minutes. But I have more dough in the fridge, so next time I’ll put them in the dehydrator. )
Thanks for the wonderful idea & recipe!
Erin’s last blog post..RAW Coffee Ice Cream
05/06/2009 at 9:42 am Permalink
Erin – that’s great! I’m going to try making them in the oven, too. Sometimes you want to do it fast!
06/06/2009 at 2:59 am Permalink
Great recipe! The dough is so easy to handle, and the fat in the crackers makes it taste like pie dough. I made mine with 3 parts sprouted spelt, one part sprouted rye, and one part ground flax seeds. I also added a couple tablespoons of honey. They are great with liver pate!
I want to get a grain mill for my new Kitchenaid stand mixer. How do you sprout and grind grain? Sounds messy.
Cathy Payne’s last blog post..Fight Back Friday with Food Renegade: Chris Masterjohn on the Science of Cod Liver Oil
09/07/2009 at 9:33 am Permalink
I’m trying to get this straight, too. So, I could make these crackers by combining the freshly ground flour with the buttermilk or yogurt and soaking it overnight, and then adding the other stuff the next day to finish up? Would that accomplish the same thing as sprouting the grains, then drying them and grinding them and using that flour in the recipe all in the same day? You are so helpful! I can’t believe you have time to answer all these questions!!
Jennifer’s last blog post..Why do we homeschool?
09/07/2009 at 9:42 am Permalink
Yes, you could make it with freshly ground flour and soak overnight. You can soak unsprouted flour OR sprout the grains and grind the flour. Either way.
16/03/2010 at 12:17 pm Permalink
Does anyone have any ideas of how to make these without baking powder?