Einkorn and Spelt Sourdough Crackers

I came up with this einkorn and spelt sourdough crackers recipe last week. They have a garlic and thyme flavor and are perfect for dipping into beet hummus (regular hummus if that’s your thing!) They are really quite easy to make and tasty too. It’s also a great way to use up your sourdough discard.

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Why Einkorn and Spelt Flour?

Einkorn has been around for over 10,000 years. It is the only variety of wheat today that is not a hybrid variety. In other words, not cross bred with other types of wheat. Unlike modern wheat, it contains no additives. Einkorn also contains carotenoids ( which help prevent cancer). It’s also more nutritious, contains more trace minerals, protein and B vitamins. It also contains the powerful antioxidant lutein. 

Ancient grains like einkorn and spelt flour contain less gluten, making them easier to digest. 

Einkorn has a delicious nuttier taste than other flours. It is healthier than modern wheat, because modern wheats are highly processed and contain more starch than ancient grains. Enriched flours are stripped of all their nutritional benefits. Enriched flour also causes your sugar to spike and then quickly drop. Overall it’s bad for your health.

You can use spelt and einkorn in other recipes besides this Einkorn and Spelt Sourdough Crackers. Some other ideas where you can substitute ancients grains are pizza dough, muffins, pancakes, and sourdough bread. Keep in mind you will need to experiment when substituting these types of ancient grains in place of all-purpose flour by adding less. Einkorn and other ancient grains absorb less liquid so you need to account for than when baking.

What you’ll need for your Einkorn Spelt Sourdough Crackers

Ingredients:

1/2 cup einkorn flour

1/2 cup spelt flour

1 cup sourdough discard

1/4 cup coconut oil melted (preferably raw, unfiltered)

1/2 tsp sea salt

1/3 cup fresh thyme finely chopped

1 tsp garlic powder

Instructions

First mix the flour, sourdough starter, herbs and coconut oil together in a large bowl.

Then divide the dough into two. Shape each into a rectangular shape. Wrap each piece of dough in plastic wrap and place in refrigerator for 45 min – 1.5 hours.

Preheat oven to 350° 

Then take your dough out of the refrigerator and place between two floured pieces of parchment paper. Roll dough until it’s about 1/16th of an inch thick.

Transfer the parchment paper onto a baking sheet.  Brush with coconut oil. Cut crackers into 1” by 1” pieces using a pizza wheel or a fluted pastry wheel.

Repeat with second batch of dough. Place both baking sheets in the oven and bake for 22-25 minutes.

Store in airtight container for up to 5 days.

Check out my Sourdough Banana Bread recipe here!