Recipe – Spelt and Seed Crackers

Recipe from the book 90% Healthy by Sharon Bar-Gil
Photography: Nimrod Sonders
Styling: Oria Geva

Spelt and Seed crackers are loaded with different kinds of seeds. When baked together, they produce an abundance of flavours, revealed in each bite. Beware! They might not even get into the food storage box.

Ingredients:

• 1 cup wholemeal spelt flour
• 1 cup rolled oats
• ½ cup sunflower seeds
• ¼ cup pumpkin seeds
• ¼ cup whole sesame seeds (preferably unstoned)
• ¼ cup whole flaxseed
• 2 tbsp black cumin seeds
• 1 ½ tsp sea salt
• 2 tbsp olive oil
• 2 cups water

Instructions:

• Preheat the oven to 170C/Gas3.
• Line two baking sheets with baking parchment.
• Mix all the dry ingredients in a large mixing bowl. Add the oil and water and continue mixing into a thin batter.
• Spoon half the mixture into each baking sheet and level off to a thin layer with a spatula.
• Bake for 10 minutes. Remove from the oven and cut into squares.
• Return to the oven and bake for another 25-30 minutes until the crackers are dry and golden.
• Peel the baking parchment off the crackers and cool.

Other Notes:

• 2 baking sheets of spelt and seed crackers
• The crackers can be stored for up to one week in an airtight container.

Other Recipes:

• Baked Falafel Balls With Pistachios and Herbs
• Rolled Oats and Nuts Addictive Bread
• Herbs and Vegetable Muffins