You must be logged in to bookmark
Log In / Sign Up

Click here to see the related post

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.



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



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.

To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!

Leave a Reply

Your email address will not be published. Required fields are marked *

Close Cookmode