Spelt Crackers with Seeds
Spelt crackers with seeds are a healthy and delicious snack. Perfect for when you’re craving something crunchy, but still want a wholesome option.
Servings: 30 small crackers
Ingredients
- 350 grams whole spelt flour
- 200 ml water approximate
- 1 teaspoon sea salt
- 150 grams mixed seeds pumpkin seeds, sunflower seeds, and 1 tablespoon sesame seeds
Instructions
- Preheat the oven to 300°F/150°C (conventional oven). Spread the seeds out on a baking sheet and toast them for about 15 minutes.
- Take half of the toasted seeds and combine them in a bowl with the spelt flour, water, and salt. Mix everything together and knead briefly until you have a smooth dough. You don’t need to knead it for long.
- Shape the dough into a ball and roll it out on a parchment-lined baking sheet.
- Lightly brush the rolled-out dough with water and sprinkle the remaining seeds over the top. Press them in gently so they stick.
- Pre-cut the dough into pieces (I made squares). Then use a fork or dough docker to poke lots of small holes across the surface.
- Bake the crackers for about 20 minutes at 350°F/175°C (conventional oven), or until crisp and lightly golden.
How to store
Store in an airtight container at room temperature. They will keep well for at least a week.