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Spelt crackers with seeds and rolled oats
Spelt and oat crackers with four kinds of seeds and basil, rolled thin and baked for 25 minutes at 175°C (350°F). Makes 2 baking sheets.
Save on PinterestRecipe at a glance
- Prep time
- 20 min
- Cook time
- 25 min
- Total time
- 45 min
- Temperature
- 175 °C (350 °F)
- Servings
- 2 baking sheets
- Difficulty
- Easy
Spelt crackers with seeds and rolled oats are homemade savory snacks you can serve instead of chips or peanuts. The dough, made with spelt flour, oats, olive oil, and water, contains a generous amount of pumpkin seeds, sunflower seeds, sesame seeds, and flaxseeds, and is seasoned with basil and salt. It is divided in half, rolled thin on parchment paper, and cut into small rectangles before baking. The crackers bake for about 25 minutes at 175°C (350°F) and are also great for serving to guests.
Ingredients
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Instructions
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Mix all the ingredients together and divide the dough in half.
Line a 25 × 30 cm baking sheet with parchment paper. Place half the dough on it and use a rolling pin or your fingers to spread it into a thin layer. Repeat with the other half of the dough.
Before baking, cut the dough into small rectangles with a knife.
Bake for 25 minutes at 175°C (350°F).
Let the crackers cool slightly, then break them apart.
Tip: Roll the dough between two sheets of parchment paper to keep it from sticking to the rolling pin and get an evenly thin layer. Store the cooled crackers in an airtight container to keep them from becoming damp.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 457 kcal
- Protein
- 13 g
- Carbohydrates
- 37 g
- of which sugars
- 3.0 g
- Fat
- 31 g
- of which saturates
- 4.2 g
- Fiber
- 8.1 g
- Salt
- 0.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Špaldové krekry so semienkami a ovsenými vločkami
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