Five years ago, we began removing non-gmo, processed foods from our diets. Chips and crackers were among the first things to go. About a year ago, I began making our crackers and we were happy with the results. We used non-gmo, organic naturally white flour because we felt that was the best option available for us short of growing or purchasing whole grains and grinding them ourselves. We aren’t in the position to make that kind of investment right now.
Surprise! We’ve found an even better option. We are excited about it and I wanted to share it with you. It’s sprouted grain flours. We began learning about the many health benefits of sprouted seeds, nuts, and grains over a year ago and began doing this with our nuts, seeds, and legumes. Sprouted flour, however, is totally new to me. We were recently introduced to Granite Mill Farms.
I’m so excited that we were introduced to this company. They are family owned and operated. Supporting family farmers is an important thing for us in choosing we are going to be doing business with. But the factor that sealed the deal was that they proudly promote they’re 100% organic, GMO free. That is essential for us.
Why sprouting? The main reason is that sprouting changes the starch molecules in the grain by converting them into vegetable sugar. Because of this, the body processes them like vegetables instead of converting the starch directly to sugar. For more on the health benefits of sprouted grains see Granite Mill Farms’ fact sheet.
In honor of World Baking Day this coming Sunday, a group of talented cooks, who happen to be bloggers, joined together to share some sprouted flour recipes with you ~not sure how I got in this group 🙂 Granite Mill Farms was gracious and provided each of us with the sprouted flour of our choice to make our recipes. I chose their Sprouted Pastry Flour, Organic Stone Ground Soft White Wheat. It was time to make crackers again and I used this flour. I could not believe the taste difference. I didn’t tell my husband I was using a sprouted flour. When he tasted the crackers, he said, “Wow. That’s really good. What did you do? It has a meaty flavor.” Success!
Rosemary Saltine Crackers
1 cup sprouted pastry flour or any all purpose flour
½ teaspoon real salt (this means Kosher or sea salt)
¼ teaspoon fresh or dried rosemary
2 Tablespoons unsalted butter
5-7 Tablespoons cold water
1 Tablespoon melted butter or olive oil (for topping)
1 Tablespoon fresh or dried rosemary
¼ teaspoon real salt
Preheat oven to 400 degrees (F). In a medium bowl, combine flour, salt, and rosemary. Using a pastry blender, cut the butter into the flour mixture until it resembles small peas (like you would for making a pie crust). Add 4 Tablespoons of the water and mix well. Add remaining water 1/2 Tablespoon at a time until the dough sticks together. After I mix in the 5th Tablespoon, I cast aside the pastry blender and use my hands to combine it well. This is fun to me!
Once it is combined well, shape into a ball and place on a lightly floured surface. Using a rolling pin, roll out the dough until it is at least 1/8 inch thick. The thinner, the better. You’ll have to turn it over several times to keep floured so that it doesn’t stick to the surface or your rolling pin.
Place on a parchment paper covered cookie sheet. I don’t use aluminum foil in my home. If you do, you can line your cookie sheet with that. Evenly spread the butter or olive oil over the surface of the dough. Combine the tablespoon of rosemary and the salt and sprinkle it evenly over the dough.
Use a fork to prick the entire surface of the dough. If you don’t, your dough will puff up and crack open. Bake in preheated over for 12-16 minutes until desired brownness is achieved.
Remove to a cooling rack. After cooling for about 1 minute, break the dough into pieces. You can try to cut it, but I find breaking it works better, you get less crumbles that way.
If you want a basic saltine, leave out the rosemary and just sprinkle salt on the butter instead.
You can make any flavor you want by using different herbs or seasoning.
My husband likes our spicy flavor best – after I spread the butter, I sprinkle cumin, cajun seasoning, salt, and garlic (all of my herbs are organic). Then bake as usual.
Store your crackers in an airtight glass jar. Plastic tends to let them get stale quickly. They should keep for about 5 days, but they don’t last that long here.
I usually make two flavors at a time.
Will you try this recipe? Be sure to let me know how it turns out for you. If you like it, please share it with your family and friends. You can also share it on Facebook, Pinterest, any social media you like.
For more delicious recipes be sure to check out my World Baking Day partners. This post will update through Friday until all of the new recipe links are here. Be sure to check back for more delicious recipes!
Remember you can reach me personally by using the Contact Me page.
Safe and Happy Journey,
Rhonda and The Pack
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