Spelt Cracker Crisps

Spelt cracker crisps — does that sound like something only a professional bakery can make, or the kind of stuff we'd buy at the wholefoods store? Well, it's not, and I'll tell you this: they're so easy to make you'll ask yourself why you paid so much for them all those years. I guess it's because spelt cracker crisps are considered 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 high in fiber and protein with good glutamic values (easy to digest). Spelt flour behaves a lot like white flour — it goes crispy when baked, it doesn't absorb a high amount of water (like rye flour, for example), and most importantly, it tastes amazing. Spelt is considered a non-wheat grain that behaves most similarly to white flour in baking, without compromising texture or taste. Spelt genetics weren't tampered with over the years like wheat, so today we're probably eating the same spelt as was eaten 5,000 years ago.

OK, give me them Spelt cracker crisps

There are a few guidelines to these wonderful crackers — some you'll learn in time, and some mistakes you can avoid right now. The texture of the mixture should be a bit runny but still firm enough to spread on the parchment paper. If needed, add or reduce water — and whatever you do, add the water in small batches so you can control the texture. Try to make the layer of the cracker as thin as possible — this will ensure the crunchy texture we're after. You can use whatever grains come to mind, but keep the nigella seeds and sesame. They're a big flavor enhancer.

Baking is everything

Bake on low heat — 160°C / 320°F. We want to dry out all the liquid in the dough to end up with crunchy spelt crisp crackers. After about 15 minutes, while the crackers are still a bit wet, cut them halfway through — don't go all the way with the knife (I like to use a pizza roller for this). This will let you break them apart after baking. After you've scored the spelt cracker crisps, rotate the baking pan for an even bake. You can rotate it one more time if you see them getting burnt on one side — remember, they're very thin. These vegan healthy crackers are amazing on their own, paired with your favorite dip, or on a cheese board. Either way, you'll have a hard time stopping eating these addictive cracking snacks.