Coconut crackers

[big brown horse]

I'm making these right now, so far the dough tastes fantastic! This recipe is from Eat Fat Lose Fat

2 1/2 cups of ground spelt, kamut, ww or rye flour or a mix
1 cup of plain yogurt or kefir
1 teaspoon of seasalt
1 1/2 teaspoon of baking pdr
1/2 cup melted coconut oil
little unbleached flour to roll out the dough

Mix flour with yogurt/kefir and leave in a warm place for 12-24 hours.
Preheat oven to 200 F.
Place soaked flour, salt, baking powder and 1/4 cup of coconut oil in a food processor and process until well blended.
Roll out to about 1/16 inch on a pastry cloth dusted with white flour to prevent sticking.
Cut into 2 inch squares with a knife.
Place on an oiled cookie sheet, brush with remaining 1/4 cup coconut oil, and bake in oven (or dehydrator) for several hours, or until completely dry and crisp.
Store in an airtight container in the refrigerator.

 

[framing fowl]

How'd they turn out after baking them? Sounds so rich and yummy!

 

[big brown horse]

I'm eating them right now! They turned out fantastic and you don't even taste the coconut flavor. YUM!! Actully with the yogurt/kefir added, it almost tastes like a sourdough cracker.


I would suggest dusting them with a bit more seasalt and bake them until they are really, really crispy.

Next time, I'm adding chopped rosemary.


Oh, I don't own a food processor, so I just kneeded the dough together with the melted unfiltered-coconut oil, sea salt and baking powder, they still came out light and crispy.

 

[noobiechickenlady]

Oh nom nom nom!!!
These sound great

 

[tamlynn]

That does sound good. We haven't had crackers in a while.