We take these crackers with
us when we go to conferences
where we want people to taste
the flour in a food product but
we don’t want the samples to
get stale over several days.
We had so many requests for
our crackers at the PASA
conference in 2010 that we
promised to give you the
recipes, made for us by Kirsten
Anderson, a sous chef in Lancaster.
Follow the same steps in making
both the Whole Wheat Crackers
and the Spelt Crackers.

Spelt Crackers

½ cup cold water
¼ tsp salt
1 ½ cup Daisy Spelt Flour

Dissolve salt in water

Stir in the flour to form a dough

Generously flour the back side
of a 12-inch x 17-inch baking
pan and roll the dough over the
pan to the edges

Spray with water

Sprinkle with coarse salt and
sesame seeds

Cut to desired cracker size

Bake for 15 to 25 minutes or
until they are crispy at 350 degrees


Whole Wheat Sesame Crackers
1 ½ cup Daisy Whole Wheat Flour
1 ½ cup Daisy All Purpose Flour
¾ tsp salt
¾ tsp baking powder
1 egg
3 T milk
1 ½ oz sesame seeds

Bake at 350 degrees for 15 to
25 minutes.

 

Send your questions or your recipes to
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Daisy Flours are milled by McGeary Organics
Lancaster, Pennsylvania 800-624-3279