#54 Natural Leaven Graham Crackers

These are good and I wish i could take credit for it but I got this off the internet at voogtrecipes.blogspot.com  They really get the credit for this one.  I alway change the recipe when I make something.  I mean always.  I rarely ever even make my own recipes the same way over again.  But this one I did exactly as I found it and it’s great.  Except! (Ha! I did change the recipe!)  I used sprouted whole wheat flour.  I think it makes the best crackers.  But regular wheat flour works fine too.

I have it written here as a double recipe.  If I’m going to make these I am going to double it, or more.  So for my sake here is a large batch.  If you only want 2 cookie sheets then cut it in half.

3 cups Sprouted Soft White Wheat Flour (Hard and Red and Spelt all work) If you don’t have sprouted flour, regular
whole wheat flour will work but follow the directions for overnight fermentation.  If sprouted you can skip this step and make it all at one time.
1 1/2 cups Natural Leaven Starter
1 cup Rapadura or Sucanat
2 tsp. Cinnamon (optional)
1/2 cup Honey
2 tsp Vanilla
1 cup Butter (can use coconut oil or 1/2 butter and 1/2 coconut oil, but I like the butter)
Mix these all together and let sit overnight, 0r 8-12 hours.
Then add:
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp salt
The dough is very soft and wet so the last ingredients should mix in very easily.
Roll out onto at least 4 cookie sheets on parchment paper, cut with pizza cutter.  Bake at 350°F for 12-18 min. until golden.

Finish crisping in a warm 170° oven or dehydrator or leave out on the counter.


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