These sprouted cinnamon crackers are simply delicious especially with a glass of cold 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 using sourdough starter are the other two methods.
Sprouting flour 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.
Homemade Sprouted Crackers
I like to use date sugar for these sprouted crackers as date sugar is just ground up, dehydrated dates. Dates are high in tryptophan, an amino acid that is calming and relaxing when consumed.
If you prefer a more savory cracker, try this gluten-free herbed cracker recipe instead.
If making the sweeter cracker below, be sure to use freshly ground cinnamon if you can. One of the most exciting cinnamon benefits is that early research indicates cinnamon can facilitate weight loss!
Cinnamon Sugar Sprouted Crackers Recipe
This recipe for sprouted crackers is delicious and contains more nutrition and is easier to digest than regular cracker recipes.
- 5 cups sprouted flour preferably organic
- 2 1/4 cups whole yogurt preferably grassfed
- 1/2 cup butter melted, preferably grassfed
- 4 Tbl ground cinnamon preferably organic and freshly ground
- 1/2 tsp cinnamon oil
- 3/4 cup date sugar
- 1 Tbl baking powder
- 2 tsp sea salt
Mix flour and yogurt 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 300 F/ 150 C for 30 minutes.
Reduce heat to 200 F/ 93 C and continue to bake sprouted crackers for 3 more hours until the crackers are dry and crisp.
Substitute buttermilk for the yogurt if desired. Do not use Greek yogurt as it will be too thick to produce the right consistency for the dough.
Can you sub in coconut flour for this? I have that on hand and would LOVE to try this!
Unfortunately, no. Coconut flour cannot be substituted for the sprouted flour. It behaves totally differently in baking recipes.
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.
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
Heba Saleh (@LifeinaPyramid) (@LifeinaPyramid)
Cinnamon Sugar Sprouted Crackers – The Healthy Home Economist http://t.co/khwVmotD
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?
My Life in a Pyramid via Facebook
These crackers look delicious! 🙂
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!