Get it? Like Wheat Thins, only Spelt. Spelt is the original wheat used for hundreds of years until the early 1900s when some farmers/engineers got the idea to make a new wheat that would produce more grain per stalk. Saving money was vital, hence the Great Depression. The only problem is, they didn’t realize how hard the gluten in the new wheat would be to digest. Spelt is what our ancestors used for years and years and they didn’t call it Spelt. To them it was wheat. A true whole food, Spelt is so delicious, lighter tasting than today’s wheat and those with gluten sensitivities can even tolerate Spelt well. Unless you have full blown Celiac disease. Then I would suggest taking it slowly.
So here is a great recipe for crackers made from Spelt, also known as Spelt Thins. With this recipe you have the option to make them thin or thick. This time I made them thick, but if you want them really thin, then you can split the dough onto 2 baking sheets.
2 1/2 c. sprouted spelt or wheat flour
3 TBS. sucanat
1 tsp. salt
1/2 tsp. paprika
8 TBS. butter
1/ 2 + 2 TBS. water
1 drop of vanilla (gives it that nutty flavor)
sea salt for sprinkling
Mix flour, sugar, salt & paprika in your mixer. Add butter and mix until crumbly. Add a drop of vanilla to your water then pour into mixture. Take the dough and roll out on a cookie sheet between 2 sheets of parchment paper. (This is where you would split the dough if you want them really thin) Slice into squares with pizza cutter, then prick each square with a fork and sprinkle sea salt on top. Bake at 400 degrees for 8-10 min.
That’s it! Enjoy your Spelt Thins!
Hi DaNelle, Just found your blog……and this recipe. =) We are a no oil, no nuts household, do you have any idea what I could sub for the butter? Applesauce?
I haven’t substituted the butter in this actual recipe before, however I have in other recipes using the following items.
Like you mentioned applesauce can be used, just make sure it is unsweetened and use about half the amount.
You can also try these substitutions:
Avocado: Use the same amount as you would butter. I like this because it keeps it creamy.
Greek yogurt: Use half the amount of butter. Makes recipes smooth and creamy.
Pumpkin (or any squash) or prunes that have been pureed: For this recipe I would use about 6 Tablespoons of it. Although know this will change the flavor and color of the end product.
If you do substitute any of these for the butter you will lose the buttery taste, but you can add in butter flavor if that is something you’d like to do.
I hope that helps! Best of luck and Happy Baking! Thank you -Bobbi (DaNelle’s Assistant)
I made these with ghee for my dairy-allergic kids and they were delicious. I make the ghee myself filter though a tissue, then 3 layers of paper towel, then finally a coffee filter. It gets all the casein out an they have no reactions to it. When it cools, I scoop it into a filter bag and drain off the high-vitamin butter oil, which I use to supplement their diets. Grass-fed vitamins are essential! (And nothing beats that buttery taste!)
DaNelle Wolford says
These are soooo good! I used sprouted wheat flour and they are way better than Wheat Thins. I can’t even put raw milk cheese on them because they are above that. I tried to roll them with a pasta machine, but it didn’t hold together very well. I ended up rolling cookie-scooped balls one at a time. I placed each hand-sized sheet on a cookie sheet and cut it in three strips. After baking, I had to take the middle pieces and dry them on low in the oven. It made rustic, rough-edged, stick crackers that will look nice standing up in a jar! (That is, if they make it that far.)
Do you have a recipe that would use soaked flour to make these instead of sprouted?
Hi DaNelle- Any idea how long these will last? Can’t wait to try them (but of course I need to bake your brownies first… priorities).
I would guess 3-4 weeks:)
Jen @ Healthy Kitchen Guide says
I was getting the ingredients together today to make these and noticed it says 1/2 + 2 tbs water. Should that be 1/2 cup + 2 tbs water?
I am making these to go along with a cheese ball for a party today. I have never used spelt before so I can’t wait to try them.
Yes, it’s just a little more than 1/2 cup. Add the 1/2 c. First and if it needs more add the 2 TBS. Youwant it kind of like the consistency of pie dough. Good luck, you’ll love them!
You can use coconut oil it works great!