I've had crackers on the mind in recent weeks, partly because i've been experimenting with my dehydrator (they'll be a cookie recipe on its way to you very soon!) and dehydrator crackers have been fun to test out. But even thought these crackers are obviously not made in the dehydrator they still popped up in my head one day when doing some recipe brainstorming.
These crackers use spelt so are not gluten free, though they are wheat free. I enjoy using spelt as it has so many similar characteristics to regular wheat flour but without the common associated sensitivities. I also loved how flaky these crackers were with the addition of coconut oil, you'll see in the note below that I tried a peanut version which just didn't have the same flakiness at all!
You can use any seeds you fancy, but i will note that smaller seeds are easier to cut/slice though compared to larger seeds! Just saying ;-)
Perfect with a dollop of hummus or how about this raw red pepper ranch dip.... There are more dips and recipes on this page and i reckon you could easily turn these crackers into a sweet variety with a touch of syrup and a little cinnamon. Hmmm, might have to try that out myself!
Recipe: Seeded spelt crackers
Makes approx 30-40 crackers
- 200g spelt flour (1 1/2) cups
- ½ tsp baking soda
- 50g coconut oil (1/4 cup)
- 50g water (1/4 cup)
- 60g seeds (e.g 2tbs each of 3 types)
- ¼ cup nutritional yeast (optional)
- Salt and pepper and other spices to taste
- Glaze (optional) soy yoghurt*
Mix the spices and baking soda into the flour in a large bowl.
Mix the coconut oil into the flour until it resembles bread crumbs and then add the water slowly until a firm and slightly sticky dough forms. You can add the seeds add the same time as the water or roll them onto the dough afterwards as preferred.
Roll the dough onto 2 parchment lined baking sheets until approx 3-4mm thick. Slice or cut the dough into squares or shapes.
Bake at 180C for approx 15 minutes or until golden and ‘hollow’ sounding when tapped.
*I used a pastry brush to add a layer of soy yoghurt as a glaze, but this is optional or you could use non dairy milk or a light oil in a similar way.
Note: I also tried this with peanut butter instead of coconut oil and it wasn’t as light and flaky.