and in these SPELT FLOUR PANCAKES:
I like knowing what ingredients are in our snacks and meals including in crackers, especially when there are few yet healthy ingredients. In addition, because they are bite-size they are great for on-the-go, multi-snacking options throughout the week.
The aroma from the oven is amazing! The smell of freshly baked bread – they come out crunchy (especially if you make them thinner), or if you prefer a little less crunchy, adjust/lower the cook time and when rolling out the dough, keep it slightly thicker.
We also made these WHOLE WHEAT SEED CRACKERS and wrote a post back in January and they are a favourite of ours too.
Here is the recipe for these Spelt Chia Crackers via Elephantastic Vegan
1 cup of spelt flour – we use Bob’s Red Mill Spelt Flour
1 tsp baking powder
½ tsp salt
1 tsp chia seeds
1 tsp coconut oil
3 tbsp water
Optional dips: nut/seed butter, avocado, hummus.
Preheat the oven to 400 degrees.
In a bowl, add the dry ingredients together except for the chia seeds. Whisk and then add in water and coconut oil. Mix and knead with your hands until it’s a smooth dough. Add more flour if your dough is too sticky or add more water if it doesn’t hold together.
On a floured baking sheet, roll out the dough until evenly thin. If you would like a not-so-crunchy cracker, keep the dough slightly thicker. Sprinkle chia seeds and roll out until they are in the dough.
Cut dough with pizza cutter.
Bake for 15-20 minutes. Keep an eye on them, don’t want them to burn. When I have made these, with my oven they are usually ready at about the 10-12 minute mark, with a bit of crunch.
Store these crackers in a Ziploc bag in the fridge, pop a few in a Ziploc in your purse and add it to your lunch bag with healthy dips like some avocado, hummus, or nut/seed butter on the side (great on their own as well) and you are good to go!