Whip together to mix and lighten:
2 c. Summers Sprouted Spelt Flour
1 1/2 tsp. onion or garlic powder
1/2 tsp. salt
Cut in with a pastry cutter or two knives:
1 stick cold or frozen butter
When mix resembles coarse crumbs, add in 6-8 Tbsp. cold
water and knead with your hands until you form a dough ball.
Divide in two and roll out until 1/8′ thick. Add flour to board
and mix as needed.
Place on cookie sheet and cut into 1 inch squares.
Prick with fork. Sprinkle with salt or paprika.
Bake at 425 for 8-10 minutes or until lightly browned.
Variations: add other seasonings (dill, thyme, cayenne) or add
red or green chili flakes or sprinkle with sesame seeds and
roll them into the dough.
Sprouted Spelt Crackers
- 2 c Summers Sprouted Spelt Flour
- 1 1/2 tsp onion or garlic powder
- 1 stick cold or frozen butter
- 6 – 8 tbsp cold water
- paprika
Whip together to mix and lighten: 2 c. Summers Sprouted Spelt Flour, 1 1/2 tsp. onion or garlic powder, 1/2 tsp. salt
Cut in with a pastry cutter or two knives: 1 stick cold or frozen butter
When mix resembles coarse crumbs, add in 6-8 Tbsp. cold water and knead with your hands until you form a dough ball.
Divide in two and roll out until 1/8' thick. Add flour to board and mix as needed.
Place on cookie sheet and cut into 1 inch squares. Prick with fork. Sprinkle with salt or paprika.
Bake at 425 for 8-10 minutes or until lightly browned.
Variations: add other seasonings (dill, thyme, cayenne) or add red or green chili flakes or sprinkle with sesame seeds and roll them into the dough.
