Milla's spelt and seed crackers

Milla's spelt and seed crackers

By
From
Feasting
Makes
16-20
Photographer
Elisa Watson

My twelve-year-old daughter, Milla, is an awesome cook. She makes a batch of these for us each week, adapted from a recipe she learnt from her school’s kitchen garden program. These are delicious with anything from hummus, to cheese, to smoked white fish dip.

Ingredients

Quantity Ingredient
60g sunflower seeds
40g linseeds (flax seeds)
2 tablespoons white sesame seeds
2 tablespoons black sesame seeds
2 tablespoons chia seeds
1 teaspoon sea salt, plus extra for seasoning
75g white spelt flour
85g wholemeal flour
80ml extra-virgin olive oil

Method

  1. Preheat the oven to 180°C.
  2. Combine the dry ingredients in a large bowl and mix well. Add 125 ml water and the oil and mix to form a dough.
  3. Divide the dough in half. Measure two sheets of baking paper the same size as your baking trays, sandwich one half of the dough between the sheets of baking paper and roll out to a 2 mm thickness. Repeat with the other half of the dough using another two sheets of baking paper.
  4. Remove the top layers of baking paper, and transfer the bottom layers of baking paper, with the dough on top, onto two baking trays.
  5. Sprinkle a little more salt over the top, then put in the oven. Bake for 20–25 minutes, or until the crackers are crisp and slightly golden.
  6. Remove from the oven and leave to cool for 15 minutes. Cut or break the crackers into large shards.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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