Since I'm still getting comfortable with einkorn flour and its slight differences from all-purpose in a recipe like this, I chose this recipe by Cathy from Bread Experience via Einkorn.com as a starting point. So, here's the thing about einkorn flour—it absorbs liquid slower than all-purpose flour, so you have to take things a little slow, and take care not to over-mix in an effort to incorporate everything.
I actually found that I needed much less liquid than called for in the original recipe, and even wound up kneading more flour in, so that I could work with the dough. And no matter how much I tried, I couldn't keep it from sticking when I rolled it out into a sheet, since I'd planned on using some square cutters with ruffled edges to cut out the cracker shapes.
I wound up forming it into a square-ish log, chilling it, and slicing off the dough for individual crackers instead. That said, it is still a very fragile and tender dough. The texture of the crackers wound up being more like a crumbly, shortbread type of cracker instead of the crisp ones I'd originally envisioned.
That said, they were still wonderful little munchies to serve alongside tea, and would probably be a good addition to a cheese board. I have no clue why they wound up with a green tint, though! I added a pinch of turmeric to the recipe, and my only thoughts are that maybe the combination of the turmeric and hemp hearts had something to do with it? It didn't affect the taste (I don't think), but it did make for a fun colored dough!
Chocolate-Chocolate Chip Einkorn Cookies!