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Monday, February 18, 2013



1.07 cups (250gm) spelt flour
1 tsp salt
1 T. baking powder
2 T. extra virgin olive oil
.53 cup (125ml) water
Sesame seeds

1. In a mixing bowl add spelt flour, salt, and baking powder
2. Add the olive oil and mix
3. Gradually add the water until the mixture forms a dough, not too sticky but not too
    dry.  If you need extra water add a little.
4. Knead gently and roll into a sausage shape.
5, Flour your tabletop and roll out . Cut into +/- 25-30 crackers. They can be uneven
    shaped, as they come out with your rolling pin, but I like to cut them into circles
    with a cookie cutter.
6. Place on a floured tray and prick each cracker with a fork.
7. Brush the top of each cracker with water and sprinkle generously with sesame  
8. Bake in a 400ºF oven for about 12 minutes or until the crackers start to
    turn a golden color on the edges.
9. Cool on a wire rack.
10. These are delicious with Type-O dips of your choice. 
For alternative versions of these crackers:
Add caraway seed for a nuttier version.
You can also roll the dough out into one big piece and cut into squares before baking.  Don't forget to prick them before going in the oven. 


Spelt Flatbreads

1.07 cups (245gm) spelt flour
1/2 T. salt
1 T. olive oil
1.06 cups (250 ml) water, boiling
Extra flour for sprinkling

Please note that this recipe is wheat, egg, yeast, sugar and dairy-free.It DOES contain gluten.

1. In a mixing bowl, add spelt flour and salt. Add olive oil. Add the boiling water and mix with a wooden spoon until the dough comes together.
2. Knead lightly on a floured surface to form a smooth dough. This can then be divided into 8 pieces. Roll each out into a 7.9” (20cm) circle.
3. Heat a non-stick frying pan, and when hot cook each one for about 2 minutes or until lightly browned on each side.
4. Wrap in a tea towel to keep warm until needed.

These can be stored in the fridge for up to 1 week and can also be frozen.
Separate each one with a sheet of baking paper or cling film and place in an air-tight container. When ready to use, reheat in a hot pan or a toaster.

Both recipes are courtesy of

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