Spelt is a biblical grain that is the best choice to choose in the wheat family for many reasons. Spelt is high is fiber and is more tolerable for those who are allergic to wheat. Sprouted spelt is even better because it’s easier to digest, has more vitamin C & B, and increased enzymes.
Now that I have a grain mill, I have been thinking about recipes to make. We don’t eat graham crackers too much because frankly I couldn’t find a store bought brand with ingredients I am ok with, however, I was very impressed with these graham crackers… we will definitely bringing these next time we go camping!
What you need:
Makes 1-2 dozen
2 C freshly ground sprouted spelt
2 T flaxseed meal
1/4 t salt
1 t cinnamon
1/4 t baking soda
1/8 t baking powder
1/3 C pure maple syrup
5 tbsp butter softened
1/4 C purified water
1/4 t vanilla
*optional- to make chocolate maple cinnamon graham crackers add 3 T cocoa powder
What to do:
- Gather ingredients, take butter out to thaw to room temperature
- Preheat oven to 350 degrees
- Sift Spelt, then mix all dry ingredients
- Add wet ingredients and mix into a ball
- Line your cookie sheet with parchment paper
- Put dough on paper and top with another piece of parchment paper same size as cookie sheet
- Roll with a rolling pin until very thin or to your liking
- Use a pizza cutter to make crackers whatever size you want or use cookie cutters for fun shapes
- Use a fork to to add breathing holes
- Bake for 15-16 minutes, then let cool on hot cookie sheet for 5 minutes
- Remove from sheet and enjoy!
This recipe was inspired by The Nourishing Home.
Have you ever made freshly milled flour? Your own crackers?
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