Today, we want to show you how to prepare super crunchy crackers using spelt flour and a combo of tasty seeds.
Crackers are such a convenient snack, and we always keep some at hand in our cupboard. Making them from scratch is much easier than you'd think, and it's so fun trying different flavours every time.
For this recipe, we used wholegrain spelt flour, chia seeds, pumpkin seeds, sesame seeds, and a little extra virgin olive oil.
Although wholegrain spelt and wholewheat flour are practically equivalent in their nutritional profile, using spelt flour in your recipes gives a nuttier and sweeter flavour to your baked goods. Definitely a must-try!
Our seeds blend makes these crackers even crunchier and tastier. Chia, sesame, and pumpkin seeds also add extra fibres and plant-based proteins to the recipe, giving you an uber-healthy snack.
A serving of four crackers has only 230 calories and covers 9% of your RDI for carbs and over 20% of your RDI for fibres.
Pair these multi-seed spelt crispbreads with some hummus or guacamole, and you'll have a satisfying snack or light lunch to munch on.
|Wholegrain Spelt Flour
|Fine Semolina (optional)
|Extra Virgin Olive Oil
Add wholegrain spelt flour, semolina, salt, and half of the seeds to a bowl. Mix well to ensure the salt is evenly distributed.
If you don't have the semolina, replace it with the same amount of spelt flour.
Next, incorporate water (at room temperature) and extra virgin olive oil (1).
Briefly mix the ingredients with a spoon until they come together and then transfer the mixture onto a lightly floured surface.
Work the dough by pressing it down and forward with the heel of your hand and then folding it back. Knead it this way for 5 minutes until you have a smooth, elastic, and slightly sticky dough (2).
Roll out the dough into a thin rectangle, no more than 2-3 mm thick.
The thinner you can roll it out, the crispier the crackers will be. Aim to make it as thick as the pumpkin seeds if you can.
Brush the surface of the dough with cold water and sprinkle with the remaining half of the seeds.
Then, roll over the seeds with a rolling pin to make sure they stick.
Now, use a wheel cutter or long knife to cut out 5 cm x 10 cm (2″ x 4″) rectangles; you can also cut the dough into squares or diamond shapes if you like.
Prick the seeded crackers with a fork and then bake them for 50 minutes at 160 °C (320 °F) for static ovens or at 140 °C (285 °F) for fan ovens.
We recommend checking the crackers after the first 30 minutes of baking time and removing those that look golden and crispy.
If you're cooking them on two trays, rotate the trays top to bottom and front to back halfway through baking time to get evenly browned crackers.
Once ready, immediately transfer the baked crackers onto a wire rack and leave them to cool down completely and harden.
As soon as they have cooled down completely, store the spelt crackers in an airtight container, preferably a glass or tin one, or in a zip-lock bag. They will stay crispy for up to 5 days.