Spelt and sesame crackers and two dips; photo by Gary Sheer
Karen’s Homemade Spelt and Sesame Crackers
Spelt can be easier to digest then wheat, making it a nice choice for us who are gluten-sensitive. I used only spelt flour in my cracker recipe for a savory, nutty whole-wheaty flavor.
Yield: 65 small crackers
Ingredients:
1 cup sprouted spelt flour, Shiloh Farms
2 tablespoons organic all vegetable shortening, Spectrum Brand
1 tablespoon extra virgin olive oil
1 tablespoon sesame oil, expeller pressed
2 tablespoons sesame seeds*, lightly toasted
2 tablespoons black sesame seeds*
1/4 teaspoon himalayan pink salt
4 tablespoons cool filtered water
Place flour in a large bowl. Add vegetable shortening. Cut in with a pastry blender. Add the rest of ingredients. Mix well with a wooden spoon. Knead in the bowl, 30 seconds. Should be a pliable dough. Place dough on a large sheet of parchment paper, the size of your sheet pan. Place another sheet on top and roll until
thin, about 1/8″ thick. Place in the refrigerator and let dough relax and cool about 20 minutes.
Preheat oven to 350 degrees. Cut into cracker shapes 1″ x 1 1/2″ with a zig zag pastry wheel or pizza cutter. Brush the tops with some oil, extra virgin olive oil or sesame oil. Top with a little sprinkling of sesame seeds* and coarse himalayan sea salt, gently press in. Bake until golden and crispy, about 8 minutes. Watch carefully. Cool and enjoy. (Crackers will stay fresh up to 3 weeks in an airtight container.)
* Substitute flax seeds (brown and golden) and or hemp seeds for the sesame seeds if desired.
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