Peters Yard Fig & Spelt Sourdough Crackers

Spelt wheat flour is a whole grain flour that retains more nutrients compared to refined flours. It is less processed and contains more fiber, vitamins, and minerals. Spelt is often easier to digest than modern wheat varieties.

Milk is a source of high-quality protein and essential nutrients like calcium and vitamin D. It is minimally processed when used in its natural form. Milk supports bone health and muscle function.

Figs are a natural source of dietary fiber and antioxidants. They are minimally processed when used in whole form. Figs can aid in digestion and provide a natural sweetness without added sugars.

Traditional whole-food sweetener with trace enzymes and antioxidants.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Sourdough is a fermented dough that can improve the digestibility of grains. The fermentation process can enhance nutrient absorption. It is a traditional method of bread-making with no significant health concerns.

Rye flour is a whole grain flour that contains more fiber than refined flours. It is less processed and can contribute to a feeling of fullness. Rye flour is often used in traditional bread-making.

Water is a fundamental ingredient used in the preparation of dough. It is essential for hydration and does not undergo any processing. Water is a neutral ingredient with no direct health impacts.