Sprouted Cheesy Crackers

These crackers are surprisingly fast and easy to make! I suggest making a double batch as they will be gobbled up quickly! Cheesy and soft, they might just become your favorite cracker. Sprouting grains increases many of the grains' key nutrients, including B vitamins, vitamin C, folate, fiber, and essential amino acids, such as lysine, often lacking in grains. Sprouted grains may also be less allergenic to those with grain protein sensitivities.

Ingredients

1 cup Sharp Cheddar Cheese shredded
4 tablespoons Butter cold
½ teaspoon Celtic Sea Salt
⅛ teaspoon Onion Powder
⅛ teaspoon Garlic Powder
1 cup Sprouted Spelt Flour
2-3 tablespoons Water spring or filtered with minerals cold

Instructions

Cut your butter into small chunks.
Using a food processor, combine cheese, butter, salt, onion powder, and garlic powder.
Add your flour and pulse until the mixture looks crumbly.
Slowly add in 2 tablespoons of cold water and pulse until the mixture resembles dough (this can take a minute or two). Add in extra cold water if the dough looks too dry.
Divide the dough in half, wrap in plastic wrap and refrigerate for 1-2 hours.
Preheat oven to 350°F.
Roll out your dough and cut into your desired cracker shape. (You can use a knife or a small cookie cutter.)
Place on a greased baking sheet and bake for 15-17 minutes until they are just lightly golden brown.