Crackers are one of the foods that most people end up buying the packaged options out of convenience or lack of knowledge on how to prepare. We certainly rely on a few brands to fulfill our cracker needs but do strive to prepare our own from scratch.
Wilder loves eating crackers for a snack, and we love enjoying them with various dips - pesto, liver pate, just plain raw butter, sliced cheese, etc. A recent favorite combo includes a smear of goat chèvre topped with a couple of berries, it's so yummy!
There are a handful of better options for crackers when you're at the store, but still, I'm almost always at a loss for something I know is going to feel great in my body. There are gluten-free options galore these days, but these tend to not digest so well because the grains are neither sprouted or fermented. Recently at a health food store we seldom visit, I discovered an Einkorn sourdough cracker that was absolutely delicious, and it inspired me to get back into making our own crackers.
And now for the recipe!
- 3 cups of sprouted spelt flour
- 1 cup of rye flour (organic and locally grown from Grange Corner Farm)
- 1 TB Maine sea salt (any high quality salt will work)
- ⅓ cup of olive oil
- 1 cup cold water
- Extra salt and herbs for topping
Preheat oven to 425° F.
Mix all dry ingredients in a mixing bowl, and combine well.
Add in the olive oil and water, and form into a dough.
Divide the dough into a few hunks.
Roll out one of the hunks of dough onto a floured surface with rolling pin, rolling very thin, to about 1/8" high.
Sprinkle your topping of choice - coarse salt, italian herb mix, salt and pepper, chopped seeds, poppy seeds, the choices here are endless. Give it a once over with the rolling pin.
Cut into desired shapes, and lay out onto floured pan.
Bake in the oven for approximately 6-10 minutes. Repeat with other hunks of dough.
Let the crackers cool on a cooling rack, and then enjoy!