Made with soaked grains for optimal nutrition and flavor, these hearty and seedy whole grain crackers are the perfect healthy treat for snacktime!
2cupsFresh Ground Hard Red Wheat or Spelt flour.Substitute traditional Whole Wheat or Spelt Flour
2-3tablespoonsfresh rosemary(1 ½-2 tablespoons dry) no need to chop, just strip off the stem
1 ½-2cupsbuttermilkSee Recipe Note
¼cupHoney⅓ cup brown sugar
1cupdried cranberriesblueberries or raisins
¾cupAlmondsWalnuts or Pecans
¾cupPumpkinSunflower, Sesame, Poppy, Flax, Hemp or Chia Seeds
Stir together the flour, rosemary and salt.
Mix in the honey and buttermilk.
Stir in all fruit, nuts and seeds until well combined.
Let sit 12-24 hours, covered, on the counter.
Preheat the oven to 350 degrees F.
Before baking, sprinkle baking soda on top and stir well to combine.
Grease 4 mini loaf pans and divide batter among them.
Bake for 30-35 minutes until a tooth pick comes clean when inserted. Cool, then wrap and freeze until ready to use.
When ready to make crackers, take loaves from freezer and while still frozen, slice each loaf into 24 as even as possible slices.
Then to crisp them up, either use the dehydrator or the oven:
Dehydrator Method: Spread out the slices on dehydrator trays. Turn dehydrator on high (170F) for 1 1/2-2 hours until crisp. This time will vary depending on your dehydrator. It's hard to over dry them though. When dry, let cool, then immediately store in air tight container or bag until ready to use. (My preferred method.)
Oven Method: Preheat oven to 300F. Lay slices out on baking sheets and bake for 15 minutes, then flip and bake for 15 minutes more, until crisp. Let cool then immediately store in an airtight container or bag until ready for use.
Store crackers in an airtight container or bag until ready for use.