I finally got around to making a recipe for whole grain spelt flour crackers this weekend and now I’m trying to figure out why I waited so long! They are delicious and really not hard at all, even though the flour is soaked for extra nutritional benefits. The recipe is from Nourished Kitchen and while mine are nowhere near as pretty as Jenny’s, they still taste great and my whole house smelled amazing while they baked!
I cut the recipe in half for my first try, but the full one is below and should make about 120 crackers. I also made a few mistakes so I’ll let you know what is especially important to follow for your crackers to come out even better. You will need:
- 3 cups whole grain spelt flour
- 1 cup whole milk yogurt
- 1 tsp sea salt
- 1/2 cup softened butter plus 2 Tbsp melted
To start, mix the spelt flour with the sea salt and yogurt using a mixer with a dough hook until the dough is formed into a ball. I used the wrong attachment (not realizing until too late that I actually DID have a dough hook) and my dough did not form into a ball so I reluctantly used my hands to do this.
Next, cover the dough with a light cloth and let it set overnight or up to 24 hours. When you return, preheat the oven to 450 degrees and knead the softened butter into the dough (which can be separated into smaller portions for rolling out if you like). Flour your surface and rolling pin and roll the dough to 1/8″ thick. I think my dough was a little on the thick side and for “crunchier” crackers, make sure to really hit the 1/8″ even though it seems very thin.
Once the dough is rolled, cut the crackers into the desired size using a biscuit cutter, pizza cutter, or knife (which I used since I am not picky about shapes). Gently place the crackers on a baking sheet and brush the tops with melted butter. Lastly, poke them a few times with a fork and bake for 6-7 minutes. I ended up checking on them after only 5 minutes just because a few of mine were thinner than the others and cooked slightly quicker. I also removed from them from the pan right away to prevent any further cooking.
And that is all there is to these healthy homemade crackers. I love that the simple ingredients make such a delicious and nutritious snack. I am planning to try them with some homemade pate that I froze recently and hopefully a cream cheese dip one of these days!
*This recipe is featured in Kelly the Kitchen Kop’s REAL FOOD WEDNESDAY
