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!
- 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)
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).
6. Using a spatula, gently remove each cracker and place on prepared baking sheet. Repeat until dough is used up.
7. Sprinkle crackers with cinnamon sugar, and poke holes with a fork.
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.