3 Seed Spelt Crackers

By Sunday, June 19, 2016

Homemade crackers are so easy to make.  This is my foolproof recipe and the end result is a deliciously nutty and crispy cracker that is packed full of goodness. The combination of the spelt flour makes them very substantial and adds fantastic texture and crunch. They're great served with cheese and chutney, dipped into hummus or my personal favourite is ricotta with roasted tomatoes and thyme. They make fantastic gifts and can be made vegan by substituting the egg wash for a vegetable or nut oil and the butter for olive oil.  


Makes 20 - 25 crackers

You will need:

425g spelt flour
160ml water
2 tbsp melted butter
75g sunflower seeds
30g flax seeds
30g sesame seeds
1/2 tsp sea salt
1/2 tsp baking powder 
1 egg yolk 

Begin by preheating the oven to 200 degrees / gas 6. Toast the seeds in a large saucepan over a low heat for about 5 minutes until aromatic and slightly golden. Remove from the heat and leave to one side to cool. 

Then, add the flour, salt, baking powder and half of the toasted seeds into a mixing bowl. Make a well in the middle and pour in the butter and most of the water. Using a fork bring together into a ball, adding more water if the mixture is too dry. Pour onto a clean work surface and knead the dough a few times until it looks really smooth. Cover with cling film and leave to chill in the fridge for 15 minutes. 

Then, roll out on a clean work surface (you don't need any flour). Roll out to around 2mm in thickness, cut into 20 - 25 rectangles and place on two lined baking trays. Mix the egg yolk with a few drops of water and brush the rectangles. Sprinkle the remaining seeds over each cracker and gently press the seeds into the dough so that they stick well. Bake for 10-15 minutes - 10 will give you a lightly golden cracker that is slightly chewy, whereas 15 will give you a golden cracker that is very crisp (personally I prefer them cooked for 15 minutes). Serve and enjoy!


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