Cinnamon Sugar Sprouted Crackers

by Sarah TheHealthyHomeEconomist December 2, 2011

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 variation is provided below.

*To Your Health Sprouted Flour Company is offering free shipping through December 31, 2011 on all sprouted grains (if you prefer to grind fresh) and sprouted flours (if you don’t have a grain mill) through the end of the year.    What a great holiday gift idea!

Cinnamon Sugar Sprouted Crackers

Makes about 200 1×1″ crackers

Ingredients

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 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

Instructions

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 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 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.

 

Sarah, The Healthy Home Economist

 

Comments (23)

  1. I’m curious about the cinnamon oil as well. The photo shows the ground cinnamon. These sound like an awesome substitute for graham crackers!

    Reply
  2. I love To Your Health’s products. A few years ago when she was still selling her sprouted baked goods I bought her crackers many times and they were wonderful. Peggy’s no shipping deal this month is a real gift!!

    For those who want crackers NOW but don’t have any sprouted flour available, I just made a batch of delicious crackers using the yogurt dough recipe from Nourishing Traditions. I cut the dough into eighths to make it easier to manage, rolled it out as thinly as possibly, and then tried out different topping variations. I cut them into crackers using a pizza cutter. My 11yo daughter and I made several cinnamon batches simply by sprinkling a mixture of sucanat and cinnamon liberally all over the dough. I spread a thin layer of butter on some and topped it with freshly grated parmesan and a sprinkling of salt. Then my daughter had the idea of drizzling olive oil on it. So we topped another batch with parmesan, gave it a sprinkling of thyme, and then very lightly drizzled olive oil on it. These were a little harder to transfer to the cookie sheet, but they crisped up the best in the oven. All of them are to die for! I hope to blog about them soon if I can find the time. :)

    Thank you for your wonderful blog – I have just recently discovered it.

    Reply
  3. Since there is yogurt/buttermilk in the recipe, couldn’t you just soak the flour overnight before beginning this recipe? (Then you would not have to go to the trouble of srouting the flour) What do you think?

    Reply
  4. Cheeseslave has a sprouted flour cracker that you can bake in the dehydrator at the highest setting. It takes about 24 hours. I wonder if that would work with these?

    Reply
  5. Off the charts! Thank you for your time in doing these posts. I actually was at WAPF in Dallas and walked past you by the both, it was little crowded and I didn’t want to jump out in front of you. Do you know where the conference will be held next year?

    Thank you
    Jennifer

    Reply
  6. I am in love with these crackers, I just made my first batch. I am going to sprinkle a little bit of date sugar and cinnamon on top, cut them up even smaller. After they have baked, I am going t use them as cereal, talk about graham cracker cereal!!

    AND as a snack I am going to use the maple whipped cream as a ‘dip’ for the kiddies to use
    for the crackers when we have family over for Christmas Eve! Thank you for this fantastic
    recipe!

    Reply
  7. Pingback: | 50 Real Food Snacks For Kids

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