This recipe for sprouted crackers is delicious and contains more nutrition and is easier to digest than regular cracker recipes. Herbed variation included!
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 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.
To make an herbed cracker instead of cinnamon sugar, substitute 1.5 tablespoons dried dill, 1 teaspoon basil, thyme, oregano, and tarragon for the ground cinnamon and cinnamon oil. Also leave out the date sugar.