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're certainly guilty of buying organic packaged crackers from time to time, though we always aim to prepare and make all of our food 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 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!