Coconut Crackers


2-1/2 cup freshly ground grain, spelt, kamut, whole wheat, rye, or a mixture
1 cup plain whole milk yogurt
1 teaspoon salt
1-1/2 teaspoons baking powder
1/2 cup coconut oil, melted
unbleached all-purpose flour


Mix flour with yogurt and leave in a warm place for 12 to 24 hours. Preheat oven to 200 degrees. Place soaked flour, salt, baking powder, and ¼ cup 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 square with a knife. Place on an oiled cookie sheet. Brush with remaining ¼ cup of coconut oil and bake in oven (or a dehydrator) for several hours, or until completely dry and crisp. Store in an airtight container in the refrigerator.


40 Crackers

Leave a Comment