Table of Contents[Hide][Show]
These sprouted cinnamon crackers are simply delicious especially with a glass of cold grassfed raw milk and can serve as a very healthy alternative to cinnamon graham crackers or any of the refined grain based snacks at the store.
If you’ve never heard of sprouting grains before, it is one of the 3 traditional ways of preparing grains. Soaking flour and sour leavening of dough using sourdough starter are the other two methods.
Sprouting flour breaks down gluten and other anti-nutrients in the flour making it far easier to digest. It is unique from the other two methods of grain preparation as it boosts nutritional content as well, particularly beta carotene, Vitamin C and the B vitamins.
Homemade Sprouted Crackers
I like to use date sugar for these sprouted crackers as date sugar is just ground up, dehydrated dates. Dates are high in tryptophan, an amino acid that is calming and relaxing when consumed.
If you prefer a more savory cracker, try this gluten-free herbed cracker recipe instead.
If making the sweeter cracker below, be sure to use freshly ground cinnamon if you can. One of the most exciting cinnamon benefits is that early research indicates cinnamon can facilitate weight loss!
Cinnamon Sugar Sprouted Crackers Recipe
This recipe for sprouted crackers is delicious and contains more nutrition and is easier to digest than regular cracker recipes.
Ingredients
- 5 cups sprouted flour preferably organic
- 2 1/4 cups whole yogurt preferably grassfed
- 1/2 cup butter melted, preferably grassfed
- 4 Tbl ground cinnamon preferably organic and freshly ground
- 1/2 tsp cinnamon oil
- 3/4 cup date sugar
- 1 Tbl baking powder
- 2 tsp sea salt
Instructions
-
Mix flour and yogurt by hand or with a mixer. Mix until slightly stiff dough forms. Add melted butter, baking powder, salt, cinnamon, cinnamon oil, and date sugar. Blend well.
-
Divide the dough into four equal parts. Roll out each quarter of the dough to 1/8 inch thickness on cookie sheet sized pieces of parchment paper.
-
Cut the dough into square shaped crackers. Brush sprouted crackers with some more butter and carefully place parchment paper on a cookie sheet. When this process is complete for all 4 sections of dough, bake in a 300 F/ 150 C for 30 minutes.
-
Reduce heat to 200 F/ 93 C and continue to bake sprouted crackers for 3 more hours until the crackers are dry and crisp.
Recipe Notes
Substitute buttermilk for the yogurt if desired. Do not use Greek yogurt as it will be too thick to produce the right consistency for the dough.
Yum. These look great. Can’t have gluten though… I’d make them grain free!!
Cheeseslave has a sprouted flour cracker that you can bake in the dehydrator at the highest setting. It takes about 24 hours. I wonder if that would work with these?
Since there is yogurt/buttermilk in the recipe, couldn’t you just soak the flour overnight before beginning this recipe? (Then you would not have to go to the trouble of srouting the flour) What do you think?
Sure that’s fine too. Sprouted flour has a unique taste and is higher in nutrients though so keep that in mind.
Thank you. Ill try Whole Foods and Sprouts, if not I know of a Gourmet Shop.
Vicki
I’ve never seen cinnamon oil. Is that something you can get a regular grocery store or do you have to get it a specialty store or online?
Vicki
http://Www.VickiKeller.com
Healthfood stores carry it. I’ve also seen it at gourmet kitchen shops in the Mall.
Know that the crackers taste fine without it too. Just not quite as cinnamon-y.
You can order cinnamon oil online. One company which makes it is called LorAnn Oils. I use it at Christmas time to make hard candy for my family, because it’s been a favorite for years. It is, sorry to say, not a health food, however.
Also, Vietnamese Cinnamon (powdered) would probably make these taste excellent. It is available from Frontier. I think the web site is frontier co-op.com or something like that.
I love To Your Health’s products. A few years ago when she was still selling her sprouted baked goods I bought her crackers many times and they were wonderful. Peggy’s no shipping deal this month is a real gift!!
For those who want crackers NOW but don’t have any sprouted flour available, I just made a batch of delicious crackers using the yogurt dough recipe from Nourishing Traditions. I cut the dough into eighths to make it easier to manage, rolled it out as thinly as possibly, and then tried out different topping variations. I cut them into crackers using a pizza cutter. My 11yo daughter and I made several cinnamon batches simply by sprinkling a mixture of sucanat and cinnamon liberally all over the dough. I spread a thin layer of butter on some and topped it with freshly grated parmesan and a sprinkling of salt. Then my daughter had the idea of drizzling olive oil on it. So we topped another batch with parmesan, gave it a sprinkling of thyme, and then very lightly drizzled olive oil on it. These were a little harder to transfer to the cookie sheet, but they crisped up the best in the oven. All of them are to die for! I hope to blog about them soon if I can find the time. 🙂
Thank you for your wonderful blog – I have just recently discovered it.
Great idea Amy. Thanks for sharing.
I’m curious about the cinnamon oil as well. The photo shows the ground cinnamon. These sound like an awesome substitute for graham crackers!
Could I use kefir instead of buttermilk or yogurt?
Yes, that’s fine. Clabbered raw milk is fine too. Buttermilk and yogurt will give the best tasting results though.
Oh, my. These look awesome!
Cinnamon Sugar Sprouted Crackers – The Healthy Home Economist http://t.co/rl6mvBar