These spelt Crackers are a bit on the soft side. They are chewy and can be also made into flatbread. The crackers are dairy and egg-free and packed with nutritious flax, sesame, and poppy seeds.
It doesn’t take very long to whip up a batch of these spelt crackers. Just mix the dry ingredients and add the applesauce which is the only wet ingredient in this recipe. The dough will be a little bit sticky but is still quite easy to handle.
Once the dough is ready, cover a baking sheet with a piece of parchment paper. Place the dough in the middle of the sheet and flatten it a bit with your hands. Then cover it with another piece of parchment paper and roll it into a rectangle about 1/8 thick.
Carefully remove the top piece of parchment and cut the dough into cracker or flatbread-sized pieces. I found that a pizza cutter is a perfect tool for this job. The dough should look like this:
These spelt crackers keep well in the fridge in a glass container with a tight lid for about a week. They are perfect served with dips or soups as well as a snack. For example, you can serve them with this Orange Hummus or this Roasted Eggplant Dip.
As I mentioned at the beginning of the post, these crackers are not crunchy. They are a bit soft and chewy.
Clean Eating Spelt Crackers
These chewy Clean Eating Spelt Crackers are made with whole spelt flour and flax, sesame, and poppy seeds. They make a perfect appetizer or snack.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 40 to 45 crackers
- Category: Snack
- Method: Bake
- Cuisine: Egg-Free, Dairy-Free, Vegan
- 1/2 cup + 2 Tbsp flax seeds (or 3/4 cup flaxseed meal and 2 Tbsp flax seeds)
- 1 1/4 cup whole spelt flour
- 2 Tbsp sesame seeds
- 2 Tbsp poppy seeds
- 1 tsp salt
- 3/4 cup applesauce
- Preheat the oven to 400F.
- Grind 1/2 cup of the flax seeds in a grinder. Skip this step if you are using flaxseed meal.
- Place the ground flax seeds, spelt flour, whole flax seeds, sesame seeds, poppy seeds and salt into a mixing bowl and whisk to combine.
- Add the applesauce and mix until you get a sticky dough. You will have to knead the dough at the end to incorporate all the flour.
- Cover a baking sheet with a piece of parchment paper. Place the dough in the middle of the sheet and flatten it a bit with your hands. Then cover it with another piece of parchment paper and roll it into a rectangle about 1/8 thick.
- Remove the top piece of parchment and cut the dough into cracker or flatbread-sized pieces. (I cut them into 1.5-inch X 1.5-inch squares). A pizza cutter works great for this.
- Place the baking sheet into the oven and bake the crackers for 20 minutes.
- Remove from the oven and let the crackers cool on the baking sheet for about 10 minutes. Once the crackers are cool enough to handle, break them apart and transfer to a cooling rack.
- Keep the crackers in a sealed glass container.
Nutrition information is a rough estimate for 1 cracker.
- Serving Size: 1 cracker
- Calories: 37
- Sugar: 0.8g
- Sodium: 59mg
- Fat: 1.4g
- Saturated Fat: 0.1g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 5.3g
- Fiber: 1.5g
- Protein: 1.5g
- Cholesterol: 0g