Heart Graham Crackers
These graham crackers are made from 50% sprouted spelt flour and 50% freshly ground soft white wheat flour. They have a subtle sweet flavor from the combination of cinnamon, orange blossom honey, and coconut sugars. They are free of hazardous additives and taste delightful. If you make them, let us know what you think.
Ingredients:
Organic One Degree sprouted spelt flour 250 g (~2 cups)
Freshly ground/milled soft white wheat 250g (~2 cups)
Organic Enzo delicate extra virgin olive oil 160g (~1 1/4 cups)
Organic vanilla coconut sugar: 60g (1/3 cup)
Organic brown coconut sugar: 60g (1/3 cup)
Raw, unfiltered, orange blossom honey (or local honey): 30g (1 tsp)
Organic pure vanilla extract: 8g (~2.5 tsp)
Himalayan salt (ground): 6g (1 tsp)
Organic cinnamon: 1/2 tsp
Sourdough starter: 200g (~3/4 cup)
Filtered water: 80g (~2/3 cup)*
*add 10g if needed to make dough soft but not sticky)
Directions:
1. Mix flour, salt and cinnamon in a bowl.
2. In a separate large mixing bowl, whisk/mix olive oil, coconut sugars, and honey until light and fluffy. Mix in vanilla extract and sourdough discard.
3. Slowly add the dry ingredients into the wet.
4. Gradually add water (starting with 80g, adding more if needed) until a soft but not sticky dough forms.
5. Shape the dough into a disc and wrap tightly in parchment paper.
6. Refrigerate for 12-48 hours (fermentation).
7. Preheat the oven to 350°F and line 3 large cookie sheets with parchment paper.
8. Roll out the dough onto a silicone pastry mat or on parchment paper to create a very thin layer (1/8 in thickness). It may help to sandwich the dough between to sheets of parchment paper when rolling it out. Note: The dough will get soft and harder to work with the longer it is out.
9. Cut the dough with heart cookie cutters (or your choice of cookie cutters).
10. Bake for 10 minutes, flip over and bake another 5 minutes.
11. Let cool before eating.
12. Store in airtight container for up to 1 week then freeze.
**Note: Thicker cookies require longer baking time.