Cinnamon Sugar Sprouted Crackers

by Sarah Recipes, Snacks and TreatsComments: 23

sprouted crackers

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


More Information

Einkorn Sourdough Crackers with Nut Butter

Comments (23)

  • William Motley

    Hey Sara,

    Thanks for your posts and everything you do. I’m confused as to why you say “no granola is good granola” even after it’s been soaked/sprouted and then baked in the oven. This is what you do for these crackers and all other baked goods–you use dry heat. Why do you only say it’s not good for oats.

    November 16th, 2015 4:40 am Reply
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  • Jennifer

    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

    December 20th, 2011 4:46 pm Reply
  • Heba Saleh (@LifeinaPyramid) (@LifeinaPyramid)

    Cinnamon Sugar Sprouted Crackers – The Healthy Home Economist

    December 7th, 2011 11:03 pm Reply
  • jen

    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

    December 3rd, 2011 2:07 pm Reply
  • My Life in a Pyramid via Facebook

    These crackers look delicious! :)

    December 3rd, 2011 1:08 am Reply
  • Yolanda

    I think that if you use sprouted wheat flour, as opposed to sprouted spelt flour, you would need considerably less flour. Just a thought. Those look so yummy! Thank you for posting this!

    December 2nd, 2011 8:02 pm Reply
  • Meagan

    Yum. These look great. Can’t have gluten though… I’d make them grain free!!

    December 2nd, 2011 5:33 pm Reply
  • Leah

    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?

    December 2nd, 2011 4:16 pm Reply
  • Vicki Keller

    Thank you. Ill try Whole Foods and Sprouts, if not I know of a Gourmet Shop.


    December 2nd, 2011 1:29 pm Reply
  • Rhonda

    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?

    December 2nd, 2011 2:19 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Sure that’s fine too. Sprouted flour has a unique taste and is higher in nutrients though so keep that in mind.

      December 2nd, 2011 2:38 pm Reply
  • Vicki Keller

    I’ve never seen cinnamon oil. Is that something you can get a regular grocery store or do you have to get it a specialty store or online?


    December 2nd, 2011 1:15 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Healthfood stores carry it. I’ve also seen it at gourmet kitchen shops in the Mall.

      December 2nd, 2011 1:22 pm Reply
      • Sarah, TheHealthyHomeEconomist

        Know that the crackers taste fine without it too. Just not quite as cinnamon-y.

        December 2nd, 2011 1:23 pm Reply
    • D.

      You can order cinnamon oil online. One company which makes it is called LorAnn Oils. I use it at Christmas time to make hard candy for my family, because it’s been a favorite for years. It is, sorry to say, not a health food, however.

      Also, Vietnamese Cinnamon (powdered) would probably make these taste excellent. It is available from Frontier. I think the web site is frontier or something like that.

      December 2nd, 2011 7:05 pm Reply
  • Amy

    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.

    December 2nd, 2011 1:36 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Great idea Amy. Thanks for sharing.

      December 2nd, 2011 2:57 pm Reply
  • Pat

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

    December 2nd, 2011 1:29 pm Reply
  • Anna B

    Could I use kefir instead of buttermilk or yogurt?

    December 2nd, 2011 12:41 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Yes, that’s fine. Clabbered raw milk is fine too. Buttermilk and yogurt will give the best tasting results though.

      December 2nd, 2011 12:59 pm Reply
  • tina

    Oh, my. These look awesome!

    December 2nd, 2011 12:34 pm Reply
  • HealthyHomeEconomist (@HealthyHomeEcon) (@HealthyHomeEcon) (@HealthyHomeEcon) (@HealthyHomeEcon)

    Cinnamon Sugar Sprouted Crackers – The Healthy Home Economist

    December 2nd, 2011 11:42 am Reply

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