Crispy Spelt Crackers – Sweet

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After yesterday’s success with the savory version of this cracker, I couldn’t get out of my head the idea of making a sweet one. I wound up making little sandwiches for Zander with almond butter (pictured above, on the left) and cashew butter (on the right), and while both are yummy, the creamy raw cashew butter is by far our favorite. Below is the slightly adapted recipe. Thanks again to Oh She Glows for the inspiration!

Ingredients:

  • 1 1/4 cups whole grain spelt flour
  • 1/3 cup brown sugar
  • 1 Tbsp cinnamon
  • 1/2 tsp sea salt
  • 1/4 cup extra virgin olive oil
  • 4-6 Tbsp water
  • 1 Tbsp maple syrup
  • cinnamon sugar (to sprinkle on top)

Directions:

1. Preheat oven to 350F and line a baking sheet with parchment paper.

2. In a large bowl, combine spelt flour, brown sugar, cinnamon, and sea salt.

3. Stir in olive oil, water, and maple syrup and mix until dough is combined.

4. Roll dough on a floured surface with a floured rolling pin until it is 1/8-1/4 inch thick. (I made thinner crackers today, and they are better this way than the thicker version I made yesterday.)

5. Cut cracker shapes with cookie cutters (or with a knife or pizza slicer).

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6. Using a spatula, gently remove each cracker and place on prepared baking sheet. Repeat until dough is used up.

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7. Sprinkle crackers with cinnamon sugar, and poke holes with a fork.

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8. Bake in the oven at 350F for 10-12 minutes (depending on thickness), watching closely so you don’t burn them. (Mine were done after 10 minutes.)

9. Place on a rack to cool. Store in a container at room temperature. Crackers also freeze well. Makes about 60 small crackers.

10. Once your crackers have cooled, you can make little sandwiches by rolling a spoonful of nut butter into a small ball, then squishing it into a disk with your hands and placing it between two crackers. I especially like them with the raw cashew butter! They are also tasty just eaten on their own.

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About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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One Response to Crispy Spelt Crackers – Sweet

  1. These look amazing. I will be adding to my recipe to do list. I love baking with spelt flour.

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