Karen’s Sprouted Spelt and Sesame Homemade Crackers
Healthy Homemade Crackers! Spelt can be easier to digest then wheat, making it a nice choice for us who are gluten-sensitive. I used only spelt flour in my cracker recipe for a savory, nutty whole-wheaty flavor.
Ingredients
Instructions
Place flour in a large bowl. Add vegetable shortening. Cut in with a pastry blender. Add the rest of ingredients. Mix well with a wooden spoon.
Knead in the bowl, 30 seconds. Should be a pliable dough. Place dough on a large sheet of parchment paper, the size of your sheet pan. Place another sheet on top and roll until thin, about 1/8″ thick.
Place in the refrigerator and let dough relax and cool about 20 minutes.
Preheat oven to 350 degrees.
Cut into cracker shapes 1″ x 1 1/2″ with a zig zag pastry wheel or pizza cutter. Brush the tops with some oil, extra virgin olive oil or sesame oil.
Top with a little sprinkling of sesame seeds* and coarse himalayan sea salt, gently press in.
Bake until golden and crispy, about 8 minutes. Watch carefully. Cool and enjoy. Crackers will stay fresh up to 3 weeks in an airtight container.
* substitute flax seeds (brown and golden) and or hemp seeds for the sesame seeds if desired.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
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