These crackers are the perfect conveyance for your elegant pâté , and the sprouted flour will make them easier to digest.
Ingredients
- 1 cup sifted sprouted spelt flour
- ½ teaspoon sea salt
- 1 sprig of rosemary, minced
- ½ cup Parmesan cheese, finely grated
- 2-4 tablespoons butter, chopped into small pieces
- ⅓ – ½ cup buttermilk (milk or cream may be substituted)
Directions
Combine flour, salt, rosemary, and Parmesan, and cut butter pieces into flour mixture until butter is pea sized. Make a well in the center of the mixture and slowly pour buttermilk in while stirring, until the mixture is just moistened. Add more flour or more buttermilk to gain desired consistency. Form into a dough ball.
Roll dough to desired thickness and cut into desired shapes. You will be left with dough scraps that you can roll and cut again until all the dough is utilized.
Transfer to a baking sheet and sprinkle with sea salt. Bake at 350° F until golden and crispy.
Recipe by: Annie Dru, CCE
Published in the Price-Pottenger Journal of Health & Healing
Spring 2012 | Volume 36, Number 1
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