Healthy Peanut Butter Crackers
Healthy, homemade peanut butter crackers made with sourdough and whole wheat flour. These yummy crackers are easy to make and your kids will love them!
Ingredients
- 180 grams freshly milled flour from wheat berries (1½ cups of flour) You can also use all-purpose flour. I use ½ soft white wheat berries and ½ spelt wheat berries
- 180 grams butter (8 tbsp) melted
- 200 grams sourdough starter (¾ cup) discard is fine
- ½ cup peanut butter creamy and unsalted
- 1 tbsp honey (optional) adjust amount according to desired sweetness
- 1 tsp sea salt
- 1-3 tbsp filtered water start with 2 tablespoons and add more if needed
Instructions
- Measure out 180 grams of wheat berries (I use about 1/2 soft white wheat and 1/2 spelt). This will give you about 1.5 cups of freshly milled flour. You can also measure out 1.5 cups of all-purpose or whole wheat flour.
- Measure 200 grams of sourdough starter (this can be active starter or discard). This will give you about 3/4 cup of starter.
- Melt the butter in a saucepan over low heat. After the butter melts, let it cool to a warm temperature before mixing with the other ingredients. You don't want the butter to be too hot or it will kill the sourdough.
- In a large bowl, add the melted butter, sourdough starter, flour, salt and 2 tablespoons of water. Stir until the ingredients are combined. The dough should be soft and pliable. Add more water (1 tablespoon at a time) if the dough is too stiff to work easily with.
- Cover the bowl with a damp tea towel and let the dough rest for 30 minutes. This allows the flour to absorb the liquid. You can also place the dough in the fridge for up to 2 days wrapped in plastic wrap for a long fermented cracker.
- Preheat your oven to 375 degrees F (190 degrees C).
- Get dough out of the fridge, and cut in half. It is easier to work with a smaller piece of dough. Let it warm just a bit to room temp so it's easier to work with.
- Place dough onto a piece of parchment paper and then top with another piece of parchment paper.
- Roll out super flat with a rolling pin.
- The key is to get them really thin (less than 1/8 inch thick if possible).
- Pull off the top piece of parchment paper. Cut the dough into fun shapes, rectangles, or circles. You can use a pizza cutter if you aren't using cookie cutters.
- Prick each cracker with a fork. This keeps the crackers from puffing up as they bake. Sprinkle very lightly with a little salt (optional).
- Bake for 10-15 minutes or until the crackers have puffed and start to brown on the edges. I always check them at 10 minutes because this can happen fast!
- All the crackers to cool completely before adding the peanut butter. They continue to become more crisp as they cool.
- Mix the peanut butter with 1 tablespoon of honey (optional). You can adjust the amount of honey depending on how sweet you want your crackers, or use none at all. I recommend using at least a few teaspoons of honey, especially if your peanut butter doesn't have any sweetener added.
- Spread a little of the peanut butter and honey mixture onto a cracker. Then add another cracker to make a "sandwich."
- Chill in the fridge for 1 hour so that the peanut butter solidifies and the crackers don't fall apart.
- These crackers store well in an airtight container. For longer storage, let cool, then place in a freezer safe container, and freeze for 4-6 months.