Ingredients:
• 2 cups Sprouted Red Fife Wheat Flour
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup honey
• 1/4 cup melted butter
• 1/4 cup water
• Raw or turbinado sugar and sea salt (optional)
Directions:
In a medium mixing bowl, stir together dry ingredients. Mix in honey, butter, and water. Once dough comes together, it works well to knead by hand until thoroughly combined. Roll dough out between two sheet of parchment to 1/8 inch thickness. Sprinkle sugar and sea salt on the flattened dough (use 3-4x more sugar than salt) and roll lighly with rolling pin to help the crystals stick to the crackers. With a pizza cutter or sharp knife, cut into squares. Dock each dough square several times with a fork. Carefully place squares on a baking sheet lined with fresh parchment, leaving small gaps between to help the crackers bake evenly. Bake at 350 degrees for 10-12 minutes. Bake time will vary depending on the oven and the cracker size and thickness, so some flexibility there is fine. Crackes are done when they are beginning to brown- they may not seem brittle immediately, but will crisp up as they cool.
