One of my favorite things to do at the Wise Traditions Conference is hang out in the exhibit area, chat with people, and eat some of the yummy foods that are available for sampling.
One of the tastiest treats I sampled at the recent Conference in Dallas were sprouted crackers made by Peggy Sutton, one of my blog sponsors.
Peggy is the owner of To Your Health Sprouted Flour Company and she shared the recipe with me to post on my blog for all of you to try.
These sprouted crackers are simply delicious (I am munching a plateful of my latest batch as I write this post along with a cold glass of grassfed raw milk!) and can serve as a very healthy alternative to cinnamon graham crackers or any of the refined grain based snacks at the store.
If you’ve never heard of sprouting grains before, it is one of the 3 traditional ways of preparing grains. Soaking flour and sour leavening of dough are the other two methods. Sprouting breaks down gluten and other anti-nutrients in the flour making it far easier to digest. It is unique from the other two methods of grain preparation as it boosts nutritional content as well, particularly beta carotene, Vitamin C and the B vitamins.
I like to use date sugar for these sprouted crackers as date sugar is just ground up, dehydrated dates and dates are high in tryptophan, an amino acid that is calming and relaxing when consumed.
If you prefer a more savory cracker, an herbed sprouted cracker variation is also provided below.
Cinnamon Sugar Sprouted Crackers
Makes about 200 1×1″ sprouted crackers
5 cups organic sprouted flour (I used sprouted spelt but you can use any one you wish)
2 1/4 cups grassfed buttermilk or yogurt
1/2 cup butter, melted
4 TBL organic ground cinnamon (substitute 1 1/2 TBL dried dill, 1 tsp basil, thyme, oregano, and tarragon if making an herbed sprouted cracker)
1/2 tsp cinnamon oil (leave out if making an herbed cracker)
3/4 cup date sugar (leave out if making an herbed cracker)
1 TBL aluminum free baking powder
2 tsp sea salt
Mix flour and buttermilk by hand or with a mixer. Mix until slightly stiff dough forms. Add melted butter, baking powder, salt, cinnamon, cinnamon oil, and date sugar. Blend well.
Divide the dough into four equal parts. Roll out each quarter of the dough to 1/8 inch thickness on cookie sheet sized pieces of parchment paper.
Cut the dough into square shaped crackers. Brush sprouted crackers with some more butter and carefully place parchment paper on a cookie sheet. When this process is complete for all 4 sections of dough, bake in a 300F oven for 30 minutes.
Reduce heat to 200F and continue to bake sprouted crackers for 3 more hours until the crackers are dry and crisp.
*If buying sprouted grain or sprouted flour is not in the budget, you can always make your own. Click here for my video on how to make sprouted flour. If you prefer to buy, click here for sources.
Sarah, The Healthy Home Economist