“Eat spelt, your body will be grateful”… I once read from a food magazine and ever since then I’ve been trying to incorporate it into my cooking or buy breads with spelt in it. These ever-so-easy spelt crackers ooze with flavour, as they contain a variety of seeds (chia, sesame, sunflower) with a subtle hint of rosemary in the background. These are robust, just like this ancient grassy grain.
One morning I found my self craving for crackers instead of bread and because I love the nutty taste and structure of spelt, I decided to combine the two. There are many recipes out there for crackers, some for refined than the others. However I wanted a rustic feeling with a lot of crunch and structure so I tweaked the version to my liking. These are not that beautiful by any means, but they taste fabulous and make the best breakfast substitute for bread or a quick snack. However, I would make a more sleek lighter version if I was serving these crackers with cheeses after dinner. I will be sharing this version later on!
The recipe is very simple, all you have to do is combine the dry with the wet ingredients, flatten the dough and shove it in the oven. You can use a mixture of your favourite seeds or spices and adapt it to your liking. I added some fresh rosemary to the mixture, I love the Italian-esq taste it gives in the background. The smell of rosemary automatically brings my back to the Italian country, the vision of the large overgrown bushes that lean against the cobbled stone walls! I baked these last night so this morning I could have some crackers with egg, avocado spread, tiny tomato, red cabbage, mint leaves and a bit more rosemary. They tasted spectacular and you must try them! Ps. If you have Valentines plans over the weekend, these will make the greatest little gift ideas.
Why Spelt? First of all, because it tastes far better and distinctive from traditional flour. It is an ancient grain, just like quinoa that has kept much of its original characteristics, thus providing many nutritional benefits. It is a great source of vitamin B2 and manganese and it is good for digestion that leads to anti-inflammatory qualities. It has higher amount of protein than common wheat. The taste of spelt is slightly sweet and nutty that adds real character to loaf, crackers and other baked goods.
Preheat oven to 150 C. Mix all the dry ingredients together. Add in the water and oil. Place a baking paper on a baking tray and place the dough on top. With the help of a cake spatula, smooth out the dough into a thin sheet. (I tried to do this with a rolling-pin, but the dough kept getting stuck everywhere) Sprinkle some Maldon salt and the rosemary on top of the dough. Slice the dough into ready size crackers. Place into the middle of the oven for about an hour. Leave to cool before serving.