Looking for an easy way to make delicious crackers?? I created these to avoid need to spend lots of money on expensive fancy crackers at the grocery store! Took me a few tries but I think I got the recipe nailed!! Let me know what you think by commenting below the recipe! : )
~ Vegan ~
Ingredients:
1 cup Spelt four
1 cup Buckwheat flour plus 1/4 cup for kneeling and rolling out dough
1 cup Rolled oats
1/4 cup Tahini
3 tbsp Olive oil
1 cup Water
1 1/2 tsp Cumin seeds
3/4 tsp Salt
Set oven at 325 F.
Add flours, oats, cumin seeds and salt into a large mixing bowl and stir until well combined. In a small mixing bowl add tahini, and olive oil and whisk until well combined. Add water and mix till well combined. It will look like the mixture is separating a bit, and that's okay! Add wet mixture to dry mixture and mix with a wooden spoon until close to forming a dough. Use you (clean) hands to make the dough form into a ball and knead a few times until smooth, you may have to add a little bit extra (~ 2-3 tablespoons) buckwheat flour if the dough is sticking to your fingers. Dough should be moist but not sticky. Cut 2 pieces of parchment paper to match the size of 2 large cookie sheets. Divide the dough in half and begin to roll 1/2 of the dough with a rolling pin (or a clean wine bottle or something similar) on one of the pieces of parchment paper. It works best to do this directly on a hard surface (not on the cookies sheet). Sprinkle some flour on the dough and rolling pin as you roll it out to avoid it sticking to the rolling pin. Roll the dough out to edges of the parchment paper so dough is quite thin, about 1/4 cm in thickness or less. Carefully slide parchment paper with rolled out dough on it onto a cookie sheet. Repeat for second half of the dough. I can be helpful if there is a second pair of hands to hold the parchment paper from moving as you roll out the dough.
Bake at 325F for 30 mins then carefully flip over cracker sheet. You should be able to remove the parchment paper for the second half of baking. Once flipped over, cook for another 20 minutes or until most of the dough looks dry and light golden brown. Turn oven off and leave in over for another 20 minutes. Remove from oven and allow to cool on a cooling rack. Once completely cooled, gently break cracker sheet into cracker size pieces. Store in air tight container for up to 2 weeks.
Topping ideas: Spread a think layer of tahini, then a small amount of olive spread on top. Garnish with halved cherry tomatoes and parsley.
Makes about 30-40 crackers (depending on what size you make them!)
Prep & baking time:
Prep time ~ 20 minutes
Baking time ~ 90 minutes
Total time ~110 minutes
Love the Power of Food:
Spelt
This wonderful ancient grain naturally has a stronger hull to protect itself compared to wheat thus making it naturally more resistant to insects. and so requires less pesticides when farming. Spelt does contain gluten so would not be considered gluten-free, although the gluten protein found in spelt is much more fragile than that of wheat so is much easier to digest and therefore less likely to cause allergic reactions in those sensitive to wheat gluten. Spelt is a natural winner in the macro nutrient category! It is an excellent source of complete protein, complex carbohydrate, and dietary fibre
Comments