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Peggy’s Sprouted Crackers

Peggy’s Sprouted Crackers
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Rating: 5
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Peggy’s Sprouted Crackers
Votes: 1
Rating: 5
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Ingredients
  • 5 cups sprouted flour of choice
  • 2 1/4 cups organic whole buttermilk or yogurt
  • 1/2 cup organic unsalted butter, melted
  • 1 tablespoon aluminum-free baking powder
  • 2 teaspoons sea salt
Servings:
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Instructions
  1. Place flour and buttermilk in stand mixer with dough blade and blend until slightly stiff dough forms. Add melted butter, baking powder, salt, and flavoring of choice (see notes below). Blend well.
  2. Take a fourth of the dough at a time and roll out to about 1/8-inch thickness on a floured surface. Using a knife or pizza wheel, cut crackers into squares.
  3. Place close together (can touch) on a lightly buttered baking sheet and place in oven on lowest possible temperature (around 150-170 degrees) and dry the dough until crisp (overnight). For a baked version, place crackers in 300-degree oven for 30 minutes. Reduce heat to 200 degrees for 2-2 ½ hours. Either method, crackers will be crispy and full of flavor.
  4. NOTE: For a rich fermented flavor mix flour and buttermilk. Cover and let stand on counter overnight. Then add rest of ingredients.
Recipe Notes

My favorite variations:
Rosemary/Walnut – to basic recipe add 2 rounded tablespoons of ground rosemary, 1 tablespoon dried rosemary leaves and ¼ teaspoon of walnut oil.
Sesame/Poppy Seed – add 2 tablespoons each of sesame and poppy seeds
Cinnamon – add 4 tablespoons ground cinnamon, ½ teaspoon cinnamon oil, and ¾ cup organic sugar or maple sugar.
Cracked Pepper – add 2 tablespoons of cracked black, green, or pink peppercorns.
Herbed – Add 1 ½ tablespoons dried dill, 1 teaspoon each basil, thyme, oregano, and tarragon.

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Spiced Sprouted Shortbread Cookies

Spiced Sprouted Shortbread Cookies
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Spiced Sprouted Shortbread Cookies
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Ingredients
  • 1 1/2 cups unsalted organic butter, softened
  • 1 cup organic sugar (or sweetener of choice)
  • 1 teaspoon vanilla extract
  • 3 cups sprouted flour of choice
  • 1/2 teaspoon sea salt
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 3/4 teaspoon ground cloves
Servings:
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Instructions
  1. In the bowl of a stand mixer, blend butter and sugar until just combined. Mix in the vanilla.
  2. Blend together flour, salt, and spices in a separate bowl. With the mixer on low, add the flour mixture to the butter, mixing until a dough starts to form.
  3. Divide and roll dough into 2 8-inch logs. Wrap in plastic wrap or waxed paper and freeze.
  4. Preheat oven to 375 degrees. Unwrap frozen dough and cut into ½-inch rounds. Place on parchment-lined baking sheet and bake for 15-18 minutes until the edges begin to brown. Cool slightly before removing from pan to wire rack. Makes about 3 ½ dozen cookies.
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Sprouted Fruit and Sunflower Loaves

Sprouted Fruit and Sunflower Loaves
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Sprouted Fruit and Sunflower Loaves
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Ingredients
  • 2 cups sprouted flour of choice
  • 1 cup sprouted yellow cornmeal
  • 2 teaspoons baking soda
  • 1/4 teaspoon sea salt
  • 2 cups vanilla whole-milk, organic yogurt
  • 1/2 cup good olive oil or avocado oil
  • 1/2 cup maple syrup
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1 cup dried organic fruit, chopped (I like golden currants, apricots, and figs)
  • 1/2 cup sprouted sunflower seeds, toasted
  • 1 teaspoon grated organic orange rind
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. Combine flour and next 3 ingredients in a large bowl.
  3. Combine yogurt, oil, syrup, honey, and vanilla in a smaller bowl.
  4. Add yogurt mixture to flour mixture, stirring just until moist. Fold in fruit, sunflower seeds, and rind.
  5. Spoon batter into a lightly greased loaf pan (or 4 mini loaf pans). Bake for 35 minutes or until a wooden pick inserted in center comes out clean.
  6. Cool on wire rack 10 minutes before removing from pan. Cool completely before slicing.
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Naturally Sweetened Chewy Molasses Cookies

Naturally Sweetened Chewy Molasses Cookies
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Naturally Sweetened Chewy Molasses Cookies
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Ingredients
  • 2 cups sprouted flour of choice
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 9 tablespoons Unsalted Organic Butter softened
  • 3/4 cup honey
  • 1/4 cup organic black strap molasses
  • 2 eggs
  • organic turbinado sugar for dusting
Servings:
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Instructions
  1. In a medium sized bowl, whisk together the flour, baking soda, ground cinnamon, ground cloves, ground ginger, and salt; set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together at medium speed the butter, honey, and molasses until light and fluffy; about 3 minutes.
  3. Add the eggs, one at a time, mixing for about 30 seconds each.
  4. Lower the stand mixer speed to slow and incorporate the flour mixture, 1/2 cup at a time, until just combined. Do not overbeat.
  5. Cover the bowl with plastic wrap and chill the dough for at least 4 hours or preferably overnight.
  6. Preheat the oven to 375F and line a baking sheet with parchment paper. Place the turbinado sugar into a bowl.
  7. Roll the cookie dough between your hands into 1” balls. Roll the balls into the turbinado sugar and place on top of the parchment lined cookie sheet, 12 cookies at a time.
  8. Bake for 8-10 minutes. Allow to cool on the baking sheet for a minute or two before transferring to a wire rack to cool completely.
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