Crackers have been on my "must post" list since way back when butter,
yogurt, and tortillas were making their how-to debuts on Clean. Crackers are so quick,
so easy, and darn close to free when you make them at home. Today we whipped
up three batches in less than an hour: cardamon-honey graham crackers, grain-free almond crackers with cumin,
and our standard sesame-spelt.
It is a kid-friendly cooking task too, and so fun let your little ones cut out shapes with cookie cutters when they have a sweet craving that you don't want to give in to. (We've found that a cookie shape is often all they're after.)
I'll share one of the three recipes with you – or standard spelt cracker. If you'd like the grain-free almond crackers (shared by reader Casey – thanks lady!) or the cardamon-graham crackers just let me know. I'm happy to share those too.
Easy is an understatement. This is our basic cracker recipe. It is infinitely adaptable to what you have a taste for.
1 1/4 C freshly ground spelt flour (or whole wheat or rye flour)
2 Tb cold butter or coconut oil
1/2 tsp salt
3 Tb sesame seeds (or other seed. Both flax and cumin are lovely, or try a small amount of chopped fresh herbs)
1/4 C water
Preheat oven to 400 F.
Combine the flour, butter, and salt in food processor until well combined. Add seeds. Pulse several times. With food processor running, drizzle in water until the dough seems like its holding together without being wet or sticky. If you added too much, just dust with flour and work in.
Roll out between two sheets of parchment paper or on a floured surface. Feel free to add additional seeds now by sprinkling them on top and continuing to roll out. Its a nice touch. (You can also omit 1/2 of the salt and add coarser salt now to the top.)
Score with a knife or pizza cutter and move to cookie sheet (this is easy if you are using the parchment – just transfer to baking sheet, bottom parchment and all.
Bake for 10 – 12 minutes, until golden brown. Cool on a cooling rack and store in a glass jar or tin.