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Summer Sprouted Flour

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sesame seed crackers

  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

  • 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

  1. Quickly toast 2 Tbsp. sesame seeds in a pan with 1 Tbsp. butter. Cool.

  2. Whisk together: 2 c. Summers  Sprouted Spelt Flour, 1/2-1 tsp. salt, 1 1/2 tsp. baking powder

  3. Add in and knead lightly:  1/4 c. yogurt, scant 2/3 c. water, sesame seeds

  4. 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.

  5. Bake at 425 for 10 minutes or until crackers are just slightly  browned. Overly browned crackers will taste burnt. 

  6. Repeat 'roll out' on 2nd cookie sheet.

  7. Store in an air-tight container. To restore crispness, place in oven at 200 degrees for 10 minutes.

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Crackers | Original Recipes
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crackers | sesame seeds | Summers Sprouted Spelt flour
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