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Sprouted wheat crackers with Chardonnay oak smoked sea salt

Updated on March 29, 2015

Sprouted whole wheat crackers with Chardonnay oak smoked salt

Homemade crackers and hummus! Big yum!
Homemade crackers and hummus! Big yum! | Source
Gathering the ingredients.
Gathering the ingredients. | Source
Measuring out the ingredients for the toppings. You may think of a few toppings that you love!
Measuring out the ingredients for the toppings. You may think of a few toppings that you love! | Source
Mix them thoroughly!
Mix them thoroughly! | Source
Measuring out the cracker dough ingredients.
Measuring out the cracker dough ingredients. | Source
You can use the dough right away or let it sit in the fridge wrapped in plastic wrap for 2 days. This will only add to the depth of flavor.
You can use the dough right away or let it sit in the fridge wrapped in plastic wrap for 2 days. This will only add to the depth of flavor. | Source
When you are ready to roll out your dough make sure it is room temperature-- if you had it stored in the refrigerator for the last few days.
When you are ready to roll out your dough make sure it is room temperature-- if you had it stored in the refrigerator for the last few days. | Source
Roll your dough out to about 1/4 inch thick, then sprinkle out the toppings evenly.
Roll your dough out to about 1/4 inch thick, then sprinkle out the toppings evenly. | Source
Next, roll the dough out to about 1/8th of an inch thick. I like to roll the toppings right into the dough. It helps them to adhere to the cracker much better.
Next, roll the dough out to about 1/8th of an inch thick. I like to roll the toppings right into the dough. It helps them to adhere to the cracker much better. | Source
Slice the dough with a very sharp blade to the size of cracker you desire. Then place each piece onto a lightly greased cookie sheet.
Slice the dough with a very sharp blade to the size of cracker you desire. Then place each piece onto a lightly greased cookie sheet. | Source
Time to go in the oven!
Time to go in the oven! | Source
They smell great. They might still be a bit soft at this point, but as they cool, they will become crispier.
They smell great. They might still be a bit soft at this point, but as they cool, they will become crispier. | Source

Sprouted wheat crackers with Chardonnay Oak smoked salt

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Sprouted wheat crackers with Chardonnay Oak smoked sea salt

Prep time: 10 min
Cook time: 12 min
Ready in: 22 min
Yields: About 4 dozen

Sprouted wheat crackers with Chardonnay Oak smoked sea salt

  • 2/3 cup sprouted whole wheat flour, organic
  • 3/4 cup semolina flour, organic
  • 2 tablespoons nutritional yeast
  • 1 tsp Chardonnay Oak smoked sea salt, Regular sea salt will work fine; this just adds an extra special touch to your handcrafted crackers
  • 1/3 cup water, hold another 1/4 cup water to the side. Your dough may or may not need more water.
  • 2 tablespoons toasted sesame oil, any oil will work but the toasted sesame oil adds an extra yummy flavor
  • 1 tablespoon toasted onion, Mix the onion and next 6 ingredients in a small bowl and set aside.
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon poppy seeds
  • 1 tablespoon caraway seeds
  • 1 tablespoon whole flax seeds
  • 1 tablespoon chia seeds
  • 1 teaspoon Chardonnay Oak smoked sea salt

Sprouted wheat crackers with Chardonnay smoked sea salt

  1. Preheat your oven 450 degrees.
  2. Mix the flours, nutritional yeast, one teaspoon of the Chardonnay smoked sea salt, water, and sesame oil in a bowl.
  3. Mix all the ingredients together with a fork. It should come together into a nice ball. If you still have a lot of dry ingredients, start adding in little bits of the extra water you had set aside.
  4. Turn the dough out onto a cold, floured counter, or floured sil-pat and bring all the dough together in a nice tight ball. Wrap it in plastic wrap and let it sit for 30 minutes, or, up to 2 days in the refrigerator.
  5. While your dough is resting in the refrigerator, mix the sesame seeds, poppy seeds, caraway seeds, flax seeds, chia seeds, and one teaspoon more of the Chardonnay smoked sea salt. Mix well and set it aside, close to where you are going to roll out your dough.
  6. After 30 minutes take the dough out of the refrigerator and have a floured surface prepared to roll out the dough. Roll the dough out into a rough square or circle, about 1/8th of an inch thick. Evenly distribute your topping and give it another roll with the rolling pin, or, tap in the seeds with your hands.
  7. Take a very sharp knife and cut the crackers into your desired shape. I went with rough squares; that handcrafted look. It also allows for no waste.
  8. Gently place each square onto a large oiled cookie sheet. Place it the 450 degree oven for 12 minutes. If your oven bakes unevenly like most ovens, you may want to turn the crackers 180 degrees in the oven for even browning. If after the 12 minutes they don't seem as brown as you would like, turn the oven off and leave the crackers in the oven for another 3 minutes.

Sprouted wheat crackers with Chardonnay smoked sea salt

Yes, you can buy a ton of different crackers. Yes, a lot of them are delicious. And yes, it's easier to just buy them. So why would you make your own? They are many reasons for making fresh everything you ingest--you know what's in there! If you have the time, and it doesn't really take THAT long, I say go for it! When I prepare my own, the ingredients are fresh, wholesome, and picked by hand. Not to mention, your cost is dirt-cheap compared to some of the gourmet brands. But the main reason is: I made them with love because I prepared them with my family's health in mind. As healthy-minded will tell you, you can taste the homemade loving hands. Preparing fresh, homemade food is a great way to show your love!

These crackers really don't take much time to make. You can double the batch and store the extras in a plastic bag for weeks as long as you keep them from humidity. So go ahead and make a batch and taste the love!

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