Pumpkin & Rosemary Crackers
2 cups spelt flour
1/2 tsp baking powder
5 tbs nuttlex (dairy free butter)
1/2 tsp salt flakes
2/3 cup pumpkin puree (make sure it’s not too runny)
1 tsp fresh rosemary (dried can be used here but fresh will provide max. flavour!)
HOW TO MAKE:
Add spelt flour, baking powder, salt and nuttlex to food processor and process just until resembles crumbs.
Add pumpkin puree and rosemary. Process on pulse and not too much – just until the mix comes together and is smooth.
Be careful not to overmix as spelt still contains low gluten which forms what looks like elastic ‘strands’ (enables the product to hold together). Dough will appear sticky – that’s ok.
Take it out of the processor and place in a bowl in the fridge for an hour or while you clean up – this will allow the dough to rest giving best results however if you’re impatient like we are you can go ahead and roll immediately.
Take 2 sheets of grease proof paper cut to the size of your tray. Divide you dough into 3 to 4 pieces. Place a piece between the grease proof paper and roll as THIN as possible. You can score or cut lines in our dough once rolled out or leave as a sheet and break into pieces when it
has been baked. Repeat until all the dough has been rolled.
Bake at 165°C for 20-30 mins. Turn your trays through out the process.
The success of these delicious savoury bites is the baking time – getting them baked well before taking out of the oven will ensure they remain crisp in your airtight container. Keeps for up to a week.
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