DIARY OF A CHEF AT HOME
a collection of holistic nutrition tips & tricks, plus many of Food on the Table's favourite recipes
In our house we like crackers. We eat them with cheese and dips quite regularly. They're a quick & easy snack for an energetic and very "snacky" 3yr old and make a great hors d'oeuvre when guests are coming over.
Quite often store bought crackers are filled with all sorts of chemical laden and highly processed non-foods that I don't feel good about feeding to anyone, especially my toddler! Don't get me wrong, there are some decent ones out there which I'll pick up if I don't have time to make them myself. As much as I like to think that I can do it all...there just simply aren't enough hours in the day and luckily we have access to better quality foods that use minimal ingredients and processing.....READ LABELS!!!
In this recipe I use a sprouted spelt flour. You can use any kind of flour that you have on hand. I often use sprouted whole grain flours in my baking because the sprouting process makes the nutrients in the grain much more digestible and absorbable while neutralizing the phytic acids which can cause harm in the gut. Spelt is an ancient grain that has lower levels of gluten making it more tolerable for those with gluten sensitivities.
Keep in mind when rolling these crackers the width will determine the crispiness. The thinner you roll the crispier the cracker, while a thicker roll will yield a more doughy like cracker.
2 ½ cup sprouted whole grain and/or spelt flour
1 cup plain yogurt
⅓ cup butter or coconut oil, soft
1 tsp sea salt & pepper
1 ½ tsp baking powder
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
2 cups cheddar, grated
One of my great joys in life is cooking! As a Registered Holistic Nutritionist (RHN) & food lover I continue to explore the balance between healthy, traditional food preparation and tasty dishes.
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