Sesame spelt crackers recipe

Gourmet crackers are all the rage these days. Why not have a lovely cracker to go with those wonderful cheeses, pâtés, charcuteries and spreads that you have. But I don't really want to fill up on refined carbs when I can avoid it, so I came up with these:

- Ingredients:

1 cup spelt flour
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon agave nectar
1/4 teaspoon salt (or to taste, I actually omit the salt)
1/4 cup water
1/4 cup sprinkles (sesame seeds, big salt, cumin seeds, etc)

- Method

Preheat oven to 300 degrees.

Add all the ingredients except sprinkles to a bowl and mix until well combined. I start with a fork and then use my hands. Add extra water or flour as necessary, you want a fairly dense but smooth dough. (It doesn't need to be perfect however.)

Divide dough in 2 even pieces and get 3 pieces of parchment paper large enough to fit on 2 cookie sheets.

Roll dough on parchment sheets as thin as you can. Roll it out to around 7x11 inches. This will take a bit of elbow grease to get it so thin. Dust with flour if you need to, but not too much.

Sprinkle your sprinkles over each sheet of dough. I used black sesame seeds in the photos. Then use your rolling pin to press them into the dough. Dock the dough all over with a fork.

Slice the sheets of dough into whatever shape you want: triangles, squares, rectangles. Use a crinkle cutter if you've got it. Don't get too precious. Once cut, you do not need to separate the pieces, this will happen while they bake.

Speaking of baking, slide both parchments onto your cookies sheets and toss them into the oven for 30 minutes. They are done when they are dry and crispy. Don't let them over brown. They are ready to eat right away!

- Variations

Different flours such as whole wheat and eye may work. You could use flax seeds as your sprinkles, but you must first crack the seeds in a mortar and pestle in order to get any benefits from them.