refined sugar free
vegan
- Prep time:20 minutes, plus 24 hours resting time
- Cooking time:10 minutes
- Recipe serves:serves 10, yeild 100 crackers
Flaky, tender, crispy, savoury – these homemade crackers are super easy an Moorish to boot! They can last in an airtight container for up to a week (so great for school lunch boxes and snacks). They’re prepared first by soaking organic wholemeal spelt flour in fresh probiotic yogurt which both tenderizes the flour and improves its nutritive qualities. You could add any spices, seeds or dried herbs to change the flavour and texture, here we added dried wild thyme which adds a lovely tantalising and robust flavour to these home-made beauties :)
Ingredients
- 3 cups organic wholemeal spelt flour (we used Ceres)
- 1 teaspoon Himalayan pink salt
- 1 cup full-fat probiotic yogurt
- 1/2 cup melted butter (plus 2 tablespoons melted butter for brushing)
- 1 teaspoon of dried wild thyme
Method
- Stir three cups wholemeal spelt flour, melted butter and one teaspoon of Himalayan pink salt and thyme with one cup full fat yogurt in the bowl, until the dough forms a smooth ball.
- Place the dough in a bowl and cover it with a tea towel. Leave the dough to rest at room temperature overnight and up to twenty-four hours. Once the dough has rested overnight or up to a full day, preheat the oven to 220 degrees C.
- Divide the it into four separate balls to make rolling it more manageable.
- Spelt flour your working surface and your rolling pin, place one ball of dough into the center of your work surface and roll it to 1/8-inch thin. Cut the dough into rounds with a biscuit cutter, or into triangles or squares with a pizza cutter or sharp knife.
- Brush each unbaked cracker with melted butter, prick with the tines of a fork to prevent puffing and bake in an oven preheated to 220 degrees C until brown and crispy, about seven - ten minutes. Depending on your oven.
- Place crackers on a wire rack to cool and enjoy :)