Spelt Melts

A Sunday spent with spelt means that we’ll be munching all week long… or at least all holiday weekend long.

Flaky, flaxed and fabulous, these Spelt Seed Crackers are figure friendly alternative for your 4th of July cheese plate. Made from a base of soaked spelt flour and yogurt, these crackers take on a crispy hearty crunch that will compliment any rich crumbly or soft cheese.

Try them with a marbled blue cow, or a strong floral chevre. Top em with a sweet and savory chutney, and tress them with a few fresh basil leaves. And it’s time to get crackin…

Simply wrap a stack of crackers in parchment paper and tie with ribbon, and these homemade biscuits become a healthy and heartfelt hostess gift.

So take a break from the crudite, and let yourself indulge in a guilt-free carb as you celebrate this holiday.

Spelt Melts
Makes about 50-60 crackers

Inspired by Nourished Kitchen

Ingredients
2 3/4 cups whole spelt flour
1 1/3 cup Fage Greek Yogurt (avoid 2% or 0%)
1 1/2 tsp salt

1/8-1/4 cup olive oil

4 tablespoons fennel seeds
3 tablespoons poppy seeds
3 tablespoons flax seeds

sea salt

*You can flavor the dough with various dried herbs, spices or top with fresh cracked black pepper for a spicier cracker. Experimentation is encouraged! 


Method
1. In the bowl of a standing mixer combine the splet flour, yogurt, and salt and mix on medium and then high with a dough hook.

It will take a little while to get the gluten to develop. You know this has happened when the dough has fully combined and formed a uniform ball that fully attached to the dough hook.

2. Remove the dough from the mixer and knead it by hand a few times and mold into a ball. Place the dough in a large glass bowl and cover with a kitchen cloth.

Leave at room temperature for 12 hours to allow the cultures in the yogurt and the dough itself to develop.

3. Heat the oven to 450 F. Flour a clean surface with spelt flour and turn the dough out onto the surface. Split the dough in half and pour 2-3 tablespoons of the olive oil over the dough. Knead to combine the oil into the dough. Then work on the second ball. Add 2-3 tablespoons at a time, alternating, and knead until the dough feels moist and damp enough. (This gives your crackers the flaky delicious texture). You may not need to use all the oil.
4. With a rolling pin, roll out the dough to about 1/8 inch thick. Using biscuit cutters, cookie cutters, or a scalloped edge pizza cutter, cut desired shapes to create your crackers. Place crackers on a spray greased baking tray, a parchment lined baking tray, or a silpat mat lined baking tray. If you have a pizza or baking stone, use that instead.

5. Brush the crackers with a little olive oil and sprinkle sea salt and desired seeds over the top, and bake in the oven for about 10 minutes or until crisp, golden, and dry. Let cool on a wire rack. Can be stored wrapped in parchment and covered at room temperature for 3 days.

Darcy Jones