Ingredients

Step One: Soaking
• 1 cup filtered water
• 1 tbsp plain organic Kefir (or whey)
• 1/4 cup butter, melted
• 1/2 tsp pure honey
• 2 cups organic kamut flour
• 1 cup organic whole spelt flour
Step Two: Cooking Tortillas
• 1/4 tsp baking powder
• 1 tsp salt
• Butter for griddle

Instructions

Step One: Soaking
1. In a large ceramic (or glass) mixing bowl, whisk together the water, kefir, butter and honey.
2. Using a fork, stir in the flour.
3. Using your hands, knead mixture into a dough ball, making sure to incorporate all of the flour into the dough ball.
4. Then cover the bowl and place it in a warm area of your kitchen for 12-24 hours.
Step Two: Cooking Tortillas
5. After soaking time is complete, sprinkle the baking powder and salt across top of soaked dough. Using your hands, knead the rising agents into the flour until the dough is workable, but not too stiff.
6. Shape dough into 8 balls, place balls on a sheet of parchment paper and let stand 5 minutes to rise.
7. When rise time is up, preheat griddle over medium-high heat (or preheat a large skillet).
8. Place one dough ball onto a sheet of parchment paper. Cover with another sheet of parchment. Then roll out the dough ball between the parchment to form a 8-10” circle. (I find it helpful to flatten the tortilla with my hands first and then roll out from the center outward.)
9. Slowly peel back the top layer of parchment. Then replace the parchment back on top and flip the entire "paper-tortilla-paper-sandwich" over so the bottom paper now faces up and slowly peel off the parchment. Flip the dough over onto one hand and remove the parchment. (See photo tutorial.)
10. Gently place the tortilla onto a lightly buttered griddle or skillet. Cook tortillas about a minute or so, until lightly browned. Then carefully slide a spatula under the tortilla and gently flip it over. Cook on the second side another minute or so, until lightly browned. (If you're making a double batch to freeze for later use, see cooking tip in notes below.)
11. Either stack the tortillas on a plate and keep them covered as you cook, or if you prefer to use my oven-trick for ensuring hot tortillas, then place tortillas on a wire rack to cool, while continuing to make the remaining tortillas. Once you’re done making all of the tortillas, transfer them to a baking sheet and place in preheated oven to rewarm about 4-5 minutes. (Recipe adapted from Passionate Homemaking.)
12. Top these delicious tortillas with your favorite “fixins!” Yum!

Notes

Ingredients

Step One: Soaking
• 1 3/4 cups organic whole spelt flour
• 3 tbsp melted butter
• 1/2 tbsp apple cider vinegar
• 1 tbsp pure honey (I prefer sage honey due to its mild flavor)
• 1/8 tsp vanilla extract
• 1/4 tsp paprika
• 1/8 tsp garlic powder
• 1/2 cup water
Step Two: Baking
• 1/2 tsp baking soda
• 1/4 tsp sea salt

Instructions

Step One: Soaking
1. In a large bowl, add all of the above ingredients, except the spelt flour. Whisk well to combine.
2. Then, add the spelt flour, and using a fork, start mixing together until dough gets stiff.
3. Next, using your hands, knead the mixture to incorporate all of the flour into the dough until it forms a ball. (For easy clean-up, you can knead the dough right in the bowl.)
4. Cover the bowl and place it in a warm area of your kitchen for 12 hours.
Step Two: Rolling Out & Baking
5. After soaking time is complete, preheat oven to 375 degrees.
6. Using your hands, shape dough ball into a large disk and place on countertop.
7. Sprinkle baking soda and salt evenly across top of flattened dough.
8. Fold dough and knead to incorporate salt and baking soda.
9. Divide dough into four equal portions, shape into dough balls and leave in bowl.
Rolling out the dough (option #1):
10. Lightly and evenly dust your countertop with spelt flour.
11. Place one of the dough balls on flour-dusted countertop and flatten with hand.
12. Lightly dust top of flattened dough with spelt flour.
13. Roll out dough until it is very thin and as even as possible. The thinner you roll it out, the more crisp and crunchy your crackers will be. I find it very helpful to flip the dough once or twice at the beginning of rolling it out making sure to lightly dust the top with flour before flipping the dough over.
14. Another trick is to roll the dough from the center outward, so the middle isn’t thinker than the ends.
Even easier time-saving (option #2):
15. You can save time by rolling the dough out directly onto parchment paper. Just lightly flour the parchment paper and the top of the dough. Then roll out until you get the dough as thin as possible.
Trimming the Dough:
16. Once the dough is rolled out thinly, trim it into a large rectangle and set scraps aside.
17. Then, cut the large rectangle of dough into squares using a pizza cutter, or sharp knife. (I like to make 3x3-inch crackers, because we like to put extra goodies on top of them or use them as edible spoons for our favorite dips – see ideas below.)
18. Prick each cracker with a fork and lightly sprinkle with fine-ground sea salt.
19. If you rolled the dough out on your countertop, transfer the individual squares to a parchment-lined baking sheet.
20. If you rolled out the dough directly on parchment paper, then simply place the parchment onto a baking sheet and place in oven.
Baking:
21. Bake about 6-8 minutes, making sure to keep an eye on the crackers since the cook time really depends on the temp of your oven.
22. They are done when they are browning slightly around edges. (Encouragement: It may take you a couple of trays of crackers to get the baking timing down. Don’t give up, these crackers are worth the practice to figure out the right bake time for your oven.)
23. Allow crackers to cool completely on baking sheet, as they will crisp up a bit more as they cool.
24. Store crackers in a glass jar with tight fitting lid, or place in a freezer-safe container and freeze. Crackers keep about 5-6 days in the pantry or up to 3 months in the freezer.

Notes

Ingredients

• 1/4 cup coconut oil
• 1/4 cup butter
• 1 cup organic popcorn kernels
• Sea salt to taste

Instructions

1. Add coconut oil to a large stockpot and place on stovetop at medium-high heat.
2. Add three popcorn kernels and cover pot with a tight-fitting lid.
3. Once the first kernel pops, reduce the heat to medium and carefully lift the lid at the back (away from your face). Add the remaining popcorn kernels and then the butter.
4. Immediately cover and shake the stockpot carefully back and forth across the top of the stovetop to ensure the kernels are evenly coated with the butter-oil mixture.
5. It will take about 2-3 minutes for the corn kernels to start popping. Once they start popping like crazy, turn the heat down to medium and carefully shake the stockpot periodically during the popping process to ensure an even pop and avoid scorching the popped corn.
6. Once the popping slows down to a few pops every few seconds, turn off the heat and allow the pot to sit a moment to ensure the popping has stopped.
7. Carefully open the lid at the back (away from your face) and sprinkle with sea salt. Cover and shake pot back and forth. Then remove the lid, add more sea salt to taste and transfer popcorn to a large bowl. Mmm! The perfect treat while enjoying a family movie night!

Notes