Spelt Cracker Crisps
Vegan crunchy addictive spelt crisps!

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Spelt Cracker Crisps

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Ingredients

Adjust Servings:
1 cup Spelt Flour
1/3 cup Whole wheat flour
1/3 cup Rye flour
1 cup Quaker oats
0.5 Liter water
1/4 cup Olive oil
3/4 cup sunflower seeds
1/4 cup Pumpkin seeds
1/4 cup sesame seeds
1/4 cup Flax Seeds
1 tbsp Salt
2 tbsp Za'atar
Nigella seeds

Nutritional information

60
Calories
3 g
Total fat
0 g
Saturated Fat
0 mg
Cholesterol
0.7 g
Dietary Fiber
110 mg
Sodium
Features:
  • appetizer
  • Vegan
  • Vegeterian
  • 1 hr
  • Serves 10
  • Easy

Ingredients

Directions

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Spelt cracker crisps, does that sounds like something only a professional bakery can make or the kind of stuff we would buy in the wholefood store.

Well, it’s not and I tell you this, they are so easy to make you would ask yourself why did I pay so much for them all those years?

I guess it’s because spelt cracker crisps are considered as health food and with that label, the price immediately jumps up.

Let me spelt it to you

I use a mix of spelt and whole wheat flour, both of them high in fibers and protein and have good glutamic values (easy to digest).

The behavior of spelt flour is very much similar to white flour, it becomes crispy when baked, it does not absorb high amount of water (like rye flour for example), most important, it taste amazing.

The spelt considered as a non-wheat grain that has the most similar behavior in baking to white flour without compromising the texture or taste.

Spelt genetics was not tempered over the years like wheat, today we probably eat the same spelt as was eaten 5000 years ago.

OK, give me them Spelt cracker crisps

There are a few guidelines to these wonderful crackers that some will be learnt in time and some mistakes can be avoided.

The texture of the mixture should be a bit runny but still firm enough to rub on the parchment paper, if needed add or reduce water and whatever you do add the water in small batches to control the texture.

Spelt cracker crisps, does that sounds like something only a professional bakery can make or the kind of stuff we would buy in the wholefood store. well, its not and i tell you this, they are so easy to make you would ask yourself why did i pay so much for it. I guess its because Spelt Cracker Crisps are considered as health food and when labled as such, the price immediately jumps up. Let me spelt it to you I use a mix of spelt and whole wheat flour, both of them high in fibers and protein and have good glutamic values (easy to digest). the behaviour of spelt flour is very much similar to white flour, it becomes crispy when baked, it does not absorb high amount of water (like rye flour for example), and most important, it taste amazing. The spelt considered as a non wheat grain that has the most similar behavoouse in baking to white flour without compromising the texture or taste of the pastry. Spelt genetics was not tempered over the years as wheat, today we probably eat the same spelt as was eaten 5000 years ago. OK, give me some Spelt cracker crisps there are a few guidelines to these wonderful crackers that some will be learnt in time and some mistakes can be avoided. the texture of the mixture should be guyee and a bit runny but still firm enough to rub on the parchment paper, if needed add or reduce water and whatever you do add the water in small batches to control the texture. try to make the layer of the cracker as thin as possible, this will ensure a crunchy texture that we are after. you can use whatever grains comes to your mind however keep the Nigella seeds and sesame, they are a big flavor enhancer. Baking is everything baking is on low heat of 160°c/ 320°F, we want to dry out all the liquids in the dough to end up with a crunchy texture crisp crackers. after about 15 minutes while crackers are still a bit wet we cut them half way, we dont cut with the knife all the way thru (I like to use the Pizza roll to do this). Spelt cracker crisps after we mark the Spelt cracker crisps we need to rotate the baking pan for an even baking, and you can rotate it one more time if you see they are getting burnt on one side (remember they are very thin). Spelt cracker crisps These Vegan healthy crackers are amazing eating on their own or paired with your favorite dip or perhaps come with a cheese board. in any case you'd have a hard time stopping eating these addictive cracking snacks

Try to make the layer of the cracker as thin as possible, this will ensure a crunchy texture which we are after.

You can use whatever grains comes to your mind however keep the Nigella seeds and sesame, they are a big flavor enhancer.

Baking is everything

Baking is on low heat of 160°c/ 320°F, we want to dry out all the liquids in the dough to end up with a crunchy texture spelt crisp crackers.

After about 15 minutes while crackers are still a bit wet we cut them half way, we don’t cut with the knife all the way thru (I like to use the Pizza roll to do this), this will allow us to break them after baking.

Spelt cracker crisps

After we mark the Spelt cracker crisps we need to rotate the baking pan for an even baking, you can rotate it one more time if you see they are getting burnt on one side (remember they are very thin).

Spelt cracker crisps

These Vegan healthy crackers are amazing eating on their own or paired with your favorite dip or perhaps come with a cheese board.

In any case, you’d have a hard time stopping eating these addictive cracking snacks.

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Steps

1
Done
10 min

Mixing all ingredients

Preheat oven to 160°c/ 320°F.
Mix all ingredients except the Nigella seeds, pour water gradually until you reach a watery runny texture.
Appearance is not all that great, it kinda look like muddy water at this point, it's OK

2
Done
45 min

Baking and cutting

Line two baking trays with parchment paper.
Pour the mixture, flatten it with a spatula and sprinkle the nigella seeds on top.
It’s very important that the mixture will be lined up as thin as possible to reach a crispy texture.
Place baking pans in the oven.
After 15 minutes of baking cut the crackers with a pizza roller or knife and place trays back in the oven for 30 more minutes, make sure to rotate trays half way to reach an even baking.

3
Done

serving

Take the baking pans out, let the crackers cool for about 5 minutes and crack them, they will break easily according to the pattern created.

jaron

jaron

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