Quickly toast 2 Tbsp. sesame seeds in a pan with 1 Tbsp. butter. Cool.
Whisk together:
2 c. Summers Sprouted Spelt Flour
1/2-1 tsp. salt
1 1/2 tsp. baking powder
Add in and knead lightly:
1/4 c. yogurt
scant 2/3 c. water
sesame seeds
Place 1/2 the dough on a greased cookie sheet and roll out
to 1/8 inch thick. Cut into squares and prick with a fork.
Bake at 425 for 10 minutes or until crackers are just slightly
browned. Overly browned crackers will taste burnt.
Repeat ‘roll out’ on 2nd cookie sheet.
Store in an air-tight container. To restore crispness, place in
oven at 200 degrees for 10 minutes.
Sesame Seed Crackers
Ingredients
- 2 c Summers Sprouted Spelt Flour
- 1 1/2 – 1 tsp salt
- 1 1/2 tsp baking powder
- 1/4 c yogurt
- 2/3 c water, scant
- 2 tbsp sesame seeds
Instructions
- Quickly toast 2 Tbsp. sesame seeds in a pan with 1 Tbsp. butter. Cool.
- Whisk together: 2 c. Summers Sprouted Spelt Flour, 1/2-1 tsp. salt, 1 1/2 tsp. baking powder
- Add in and knead lightly: 1/4 c. yogurt, scant 2/3 c. water, sesame seeds
- Place 1/2 the dough on a greased cookie sheet and roll out to 1/8 inch thick. Cut into squares and prick with a fork.
- Bake at 425 for 10 minutes or until crackers are just slightly browned. Overly browned crackers will taste burnt.
- Repeat 'roll out' on 2nd cookie sheet.
- Store in an air-tight container. To restore crispness, place in oven at 200 degrees for 10 minutes.
