Coconut Crackers

This recipe was adapted from the Eat Fat, Lose Fat book by Dr. Mary Enig and Sally Fallon.  The recipe I adapted is in full at the bottom.  

The book calls them Coconut Crackers I suppose because they call for coconut oil, but they really don't taste coco-nutty.  They taste more like Wheat Thins without all the sodium.

These were delicious!

I'm planning on a few tweaks next time.  I'm going to try adding ground flax seeds and rolling them even thinner.  The crackers that were thicker were very hard, but still so yummy!  My guys devoured them within the day.

 Mix dough

 Cover lightly

Place on floured pastry cloth

Roll to 1/16" or thinner

Cut into 2" squares

 I've seen people use little cookie cutters to make crackers.  

I might try that next time!

 Brush with coconut oil

So yummy!

 Store in an airtight container in the refrigerator.  This was not very necessary in our house.  They were gone in under 24 hours.

 Enjoy with cheese, fruit, dips, or solo!

Coconut Crackers

3 c Sprouted Wheat Flour (separated)

1 c plain yogurt

1 tsp sea salt

1 1/2 tsp baking powder

1/2 cup coconut oil (separated)

unbleached flour

1. Mix 2 1/2 c sprouted wheat flour with yogurt, cover lightly, and leave in a warm place for 12 to 24 hours. (I did 24 hours.)

2. Preheat oven to 200F. 

3. Place soaked sprouted wheat flour, salt, baking powder, and 1/4 c coconut oil in a food processor and process until well blended.  If not forming a dough-like ball, add in the 1/2 c of sprouted wheat flour little by little until a dough ball forms.

4. Roll out to about 1/16 inch on a pastry cloth dusted with white flour to prevent sticking. 

I will try for thinner next time. The thicker crackers were very hard.

5. Cut into 2-inch squares with a knife. 

6. Oil a cookie sheet with coconut oil, brush the crackers with the remaining 1/4 c coconut oil, and bake in oven for several hours, or until completely dry and crisp. 

7. Store in an airtight container in the refrigerator.

The original recipe calls for freshly ground spelt, kamut, whole-wheat or rye flour, or a mixture. I think that next time I will add a bit of ground flax.