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This recipe for cinnamon sugar crackers is delicious and is easier to digest with more nutrition than organic store crackers.
If you are looking for a healthy alternative to cinnamon graham crackers or any of the organic snacks at the store made with refined grains, give these cinnamon sugar sprouted crackers a try!
Sprouting grains is one of three traditional methods ancestral peoples used for preparing them for optimal digestion and protection of the gut from damage from antinutrients.
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 grain, which makes it far easier to digest.
This method is unique from the other two approaches to ancestral grain preparation as it also boosts nutritional content, particularly Vitamin C and the B vitamins.
Preparation Tips
I like to use date syrup for these sprouted crackers as it is a fruit-based sweetener with a simpler molecule (monosaccharide) than even maple syrup, coconut sugar, or sucanat (dehydrated whole cane sugar), which are all disaccharides.
In addition, dates are high in tryptophan, an amino acid that is calming and relaxing when consumed.
You may substitute buttermilk for the yogurt if desired. Do not use Greek yogurt, however, as it is too thick to produce the right consistency for the dough.
I do not recommend toxic parchment paper for baking these crackers as all brands are coated with a hormone-disrupting chemical. Instead, I suggest using uncoated cooking parchment that has been dampened before baking. Another method is to grease and lightly flour the baking sheets like Grandma used to do!
If you prefer a more savory cracker, try this gluten-free herbed cracker recipe instead.
Cinnamon Sugar Sprouted Crackers
This recipe for cinnamon sugar crackers is delicious and is easier to digest with more nutrition than organic store crackers.
Ingredients
- 5 cups sprouted pastry flour preferably freshly ground and organic
- 2 1/4 cups whole yogurt preferably grassfed
- 1/2 cup butter melted, preferably grassfed
- 4 Tbsp ground cinnamon preferably organic and freshly ground
- 1/2 tsp cinnamon oil
- 3/4 cup date syrup
- 1 Tbsp baking powder
- 2 tsp sea salt
Instructions
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Mix flour and yogurt by hand or with a mixer. Blend until a slightly stiff dough forms. Add melted butter, baking powder, salt, cinnamon, cinnamon oil, and date sugar until smooth.
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Divide the dough into four equal parts. Roll out each quarter of the dough to 1/8 inch thickness on greased and lightly flour cookie sheets (I do not recommend parchment paper as all brands are coated with a hormone-disrupting chemical).
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Cut the dough into square-shaped crackers. Brush the top of each cracker with butter and carefully place on a cookie sheet. When this process is complete for all 4 sections of dough, bake in a 300°F/ 150°C oven for 30 minutes.
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Reduce heat to 200°F/ 93°C and continue to bake the sprouted crackers for 3 more hours or until the crackers are dry and crisp. Take care to not overdry.
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Cool on the counter and store in airtight containers in the pantry for up to a week. Refrigeration in humid climates is recommended.
One could totally use these as a graham cracker substitute in your healthy “Tastiest Party Mix Ever” – recipe!!! I usually try to avoid any seed oils, and,unfortunately, all the organic graham cracker brands I found use oils I don’t want to consume. Hence, I’m elated to have found this recipe!
The crackers really aren’t much like graham crackers in my opinion.
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.
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.
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!
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?
Thank you
Jennifer
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!