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In some of the recipies they call for types of flour i cant find in the grocery store and i dont have access to any helth food stores where i am. I did find brown rice flour. can i use that in replacement of other flours?
Hi, Nikki. It is a bit more challenging to bake with rice flour as the main bulk, but if the recipe calls for a small amount, it should be fine. As for the rest, if you are not sensitive to wheat/gluten, the whole wheat flour sold in most stores should be just fine.
Thank you. I didnt even thin about regular old whole wheat flour. I also havent been able to find SWG crackers for the cheese cake. Are they like gram crackers or are they more like salted crackers? i probably wont find them until i move back to CA or order htem online. Do you have any suggestions as to where to order things online from. I looke don Amazon but they were a bit pricier than i rememebr in stores.
Hi, Nikki. SWG crackers are not commercially available, but rather homemade. You can use whole grain graham crackers instead, if you wish, or let me know if you would like a recipe for them.
Hi, Nikki. The following is a recipe for SWG graham crackers:
Ingredients
1 cup sprouted wheat or spelt flour
3/4 cup brown rice or quinoa flour
1/4 tsp baking powder
2-1/2 Tbsp coconut sugar syrup (or coconut sugar cooked in water to syrup)+ 2 Tbsp honey, or
5 Tbsp coconut sugar syrup + 2 drops honey extract/flavoring
1/4 cup water
Directions
Preheat oven to 350 degrees F. Spray a cookie sheet with non-stick cooking spray.
Sift together the flours and baking powder. Mix in remaining ingredients. Let stand for 30 minutes.
Roll dough out onto the prepared cookie sheet to a thickness of about 1/8-inch.
If you are going to use this recipe for crackers, gently sketch lines in the dough (i.e. with the tip of a sharp knife) where the crackers would break, about 2-inches squared.
Bake for 25-30 minutes, until golden. Immediately remove from cookie sheet and cool.
Makes about 20 crackers, and enough for the cheesecake recipe.
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