The following recipe I make quite a lot. It is very simple and basic and what I like about it is that it is really easy and quick to make and yields out a pretty nice number of crackers that stay for a long time. They also stay fresh and crispy if stored well. The batter of the crackers should come out very thin and you can play with the amounts and types of grains you want to add to them.
I really like to combine them with vegan cheeses or even vegan hazelnut spread. Great for a quick breakfast or just a snack. Note that the oven heat varies from a brand to the other. I recommended that, after cutting them into rectangles, to continue baking for about 40 minutes. But pay attention in the last 10 minutes that they are not burning. They should come out dry and crispy.
Spelt Seeded Crackers
- 2 Baking trays
- Pizza roller
- 2 silicon mats or baking sheets
- 1 Cup Whole spelt flour
- ½ Cup Rolled oats
- 2½ Cups Water
- 2 Tbsp. Olive oil
- 1 Tsp Sea salt
- 1 Tsp Zaatar Optional
For the seed mix
- ½ Cup Pumpkin seeds
- ½ Cup Flaxseeds
- ½ Cup Sesame seeds
- ½ Cup Black sesame seeds
- ½ Cup Sunflower seeds
- ½ Cup Nigella seeds
- Prepare 2 trays with a silicone mat or baking sheets.
- In a bowl mix the flour, oats, water, and oil.
- Add all the grains you want and mix.
- Pour half of the mixture into each tray and flatten with your hands or with a spoon so that the crackers come out thin and crispy.
- Gently sprinkle a teaspoon of Atlantic salt and zaatar over each tray.
- Bake each tray at 170 degrees for 15 minutes. Take out of the oven, and using a pizza roller, cut into squares or rectangles. put back into the oven for another 40 minutes.
- When ready, wait until cools completely. Store in a container with a lid.