Soaked Flour Crackers
A tasty snack cracker that will keep you coming back for more.
- 1 1/4 cup unbleached all-purpose flour
- 1 1/4 cup whole wheat flour (preferably fresh ground)
- 1 cup cultured buttermilk, with active cultures
- 1 teaspoon chia seeds
- 1 1/2 teaspoons sesame seeds
- 1 teaspoon flaxseed
- 1 teaspoon sea salt
- 1 1/2 teaspoons baking powder
- 4 tablespoons melted coconut oil
- Mix together in a large bowl the flours, buttermilk (or other acid), and the seeds. Form into a ball, lightly cover, and let sit at room temperature for 12-18 hours.
- On baking day, preheat the oven to 400 degrees F.
- Mix in the salt, baking powder, and melted coconut oil.
- Divide dough in half. Wrap the unused portion in plastic.
- Roll out to a thickness of 1/8 to 1/4 inch thickness on a floured surface. (Be sure to flour your rolling pin, too.) Make certain to roll to an even thickness throughout.
- Cut as desired and place on parchment-lined cookie sheet.
- Bake for 8-12 minutes, turning the pan at the halfway point, or until desired brownness and crispness has been achieved.
- Cool completely and store in an airtight container.
- Repeat with second half of dough.
Use whatever seeds you like.
You can use kefir or yogurt instead of the buttermilk. Just make sure they contain active cultures.
copyright Ida Walker