| Ingredients: 2 1/2 Cup(s) (or wheat, rye, kamut, or mix) spelt flour 1 Cup(s) yogurt 1 Teaspoon(s) Sea salt 1 1/2 Teaspoon(s) baking powder 1/2 Cup(s) melted oil, coconut 1 Dash(s) flour |
Directions:
Mix whole grain 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 1/4 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 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. |