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Sprouted Spelt Buttermilk, Parmesan, and Rosemary Crackers
These crackers are the perfect conveyance for your elegant pâté , and the sprouted flour will make them easier to digest.
- 1 cup sifted sprouted spelt flour
- ½ teaspoon sea salt
- 1 sprig of rosemary, minced
- ½ cup Parmesan cheese, finely grated
- 2-4 tablespoons butter, chopped into small pieces
- ⅓ – ½ cup buttermilk (milk or cream may be substituted)
Combine flour, salt, rosemary, and Parmesan, and cut butter pieces into flour mixture until butter is pea sized. Make a well in the center of the mixture and slowly pour buttermilk in while stirring, until the mixture is just moistened. Add more flour or more buttermilk to gain desired consistency. Form into a dough ball.
Roll dough to desired thickness and cut into desired shapes. You will be left with dough scraps that you can roll and cut again until all the dough is utilized.
Transfer to a baking sheet and sprinkle with sea salt. Bake at 350° F until golden and crispy.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for the past 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. Annie’s DVD, Easy to Make Lacto-Fermented Foods, is available from PPNF.
Check out other recipes from Annie Dru:
Brandied Bacon and Chicken Liver Pâté
Published in the Price-Pottenger Journal of Health & Healing
Spring 2012 | Volume 36, Number 1
Copyright © 2012 Price-Pottenger Nutrition Foundation, Inc.®
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