Karen’s Sprouted Spelt and Sesame Homemade Crackers
Mar 01, 2015, Updated Dec 01, 2020
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
- 1 cup sprouted spelt flour, Shiloh Farms
- 2 tablespoons organic all vegetable shortening, I used Spectrum Brand
- 1 tablespoon extra virgin olive oil
- 1 tablespoon sesame oil, expeller pressed
- 2 tablespoons sesame seeds*, lightly toasted
- 2 tablespoons black sesame seeds*
- ¼ teaspoon himalayan pink salt
- 4 tablespoons cool filtered water
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.
