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.