Adapted from a cracker recipe from my cookbook, these spelt seed crackers are made with a mix of seeds, whole grain spelt flour, and a little olive oil. The method is very simple here – no rolling – and makes for a crisp, flavourful cracker. You can use a mix of seeds you like.
I often avoid making crackers because I rarely have the space or patience to roll them out properly. We eat them so quickly that it feels like a lot of work for something that’s gone in minutes. This kind of recipe is so much easier, though, with very little active time needed, and the result is excellent.
One reader, Mary, commented: “Thanks for this recipe. Crackers worked out perfectly and are delicious. I was impressed at how simple and quick they were to make. We had them with a tahini, lemon juice, and salt dip thinned with water and it was addictive! Very good for lunch with a green salad.”
Ingredients
Ingredient Notes and Substitutions
- Spelt flour: you could substitute another whole grain flour like rye or whole wheat. I haven’t make this particular recipe with gluten-free flour but the recipe in my book is gluten-free.
- Seeds: if you don’t have flax seeds, substitute chia. For the sesame and sunflower seeds, you can use any seeds that don’t absorb a lot of water, like pumpkin.
- Add-ins: try mixing in a grated clove of garlic, dried herbs, or other seasoning or spices you like. I often add a bit of garlic and herbes de Provence.
For some more spelt cracker recipes, try my rye and spelt sourdough crackers or Swedish crispbread. You can see these crackers also pictured with this beetroot hummus.
Step by Step
Step 1: mix all of the dry ingredients in a large bowl.
Step 2: add the water and oil and mix to combine.
Step 3: spread the cracker dough into a thin, even layer on a lined baking sheet.
Step 4: sprinkle with a little extra salt and bake until golden.
Recipe Notes
These crackers aren’t cut, but rather broken into pieces after cooling. They tend to break when trying to cut with a knife so I suggest embracing the imperfect aspect.
How to Store
Storage: keep in a sealed container at room temperature for up to a week. For longer storage, refrigerate to prevent the seeds from spoiling.
Freezing: transfer to an airtight container and freeze for up to three months. Thaw at room temperature. If the crackers get a little soft after thawing, crisp them up in the oven for 5-10 minutes before cooling and serving.
Expert Tips
- Make it even: if the dough is thicker in the middle, the crackers will brown too quickly around the edges and be under-baked toward the centre. Really try to get a nice even layer of dough.
- Wet the spoon: or offset spatula, if you have one, to spread the cracker dough. It helps to spread into an even layer and won’t stick.
- Don’t let it rest: some recipes will tell you to mix the cracker dough and then let it sit for several minutes to thicken before spreading on the baking sheet. For this dough, that makes it too difficult to spread evenly, so you should do it immediately.
More Spelt Flour Snacks
Banana Carrot Muffins
Vegan Carrot Bread
Spelt Pretzels
Multigrain Cookies
If you make these Spelt Crackers or any other vegetarian snack recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Spelt Seed Crackers
Description
Ingredients
- 120 grams (¾ cup) whole grain spelt flour
- 50 grams (⅓ cup) sesame seeds
- 50 grams (⅓ cup) sunflower seeds
- 40 grams (¼ cup) chia OR flax seeds
- ½ teaspoon sea salt plus optional extra for topping
- 200 ml (¾ cup) water
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 170°C (340°F) and line a large* baking sheet with parchment paper.
- Add the flour, sesame seeds, sunflower seeds, chia or flax, and salt to a large mixing bowl. Stir well to combine.120 grams (¾ cup) whole grain spelt flour, 50 grams (⅓ cup) sesame seeds, 50 grams (⅓ cup) sunflower seeds, 40 grams (¼ cup) chia OR flax seeds, ½ teaspoon sea salt
- Add the water and olive oil and mix until the dough is combined. It will be rather loose and wet.200 ml (¾ cup) water, 2 tablespoons olive oil
- Transfer the dough to the prepared baking sheet and spread into a thin, even layer. Use a wet spoon or spatula for this and try to make sure it's not thicker in the middle. Top with a little extra salt at this point if you'd like.
- Bake for 40-45 minutes, turning the baking sheet once after 20 minutes. The cracker should be evenly golden and be firm and dry to the touch when finished.
- Remove the baking sheet from the oven and set onto a wire rack to cool fully. Once cool, break the crackers up into the sizes you'd like and store in a sealed container at room temperature for up to a week. Seed crackers freeze well.
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Thanks for this recipe. Crackers worked out perfectly and are delicious.
I was impressed at how simple and quick they were to make.
We had them with a tahini, lemon juice, and salt dip thinned with water
and it was addictive! Very good for lunch with a green salad.
Thank you so much for this recipe, Alexandra: like you I find the fussing with sheets and rolling-out sometimes prevents me from making crackers, so I appreciate this one and look forward to trying it this week. I wonder if you think that the dough, once spread, could be *scored* before baking in order to break into regular pieces afterward? Thanks again!
Hi Sherry, I have tried it and find that it’s 50/50. Some of the crackers will break nicely and some will crack wherever they like – but it’s worth trying – maybe you’ll be luckier than me! I hope you like them.