Unfortunately, statements are still often made recommending spelt and PureSpelt for people suffering from gluten intolerance (coeliac or celiac disease). Spelt and PureSpelt belong to the group of grains that contain gluten and it is thus imperative that they are not eaten by sufferers of coeliac disease.
These hearty crackers are ready in no time! Plus, they’re a great way to use up leftovers. If you have stale PureSpelt bread, let it dry out and grind it into breadcrumbs. With leftover sourdough starter, you can quickly whip up these super-delicious crackers.
Preparation time: approx. 15 minutes
Baking or cooking time: approx. 20 minutes
50 g sourdough (or sourdough discard)
approx. 100ml water, lukewarm
50 g PureSpelt breadcrumbs
2 tbsp olive or canola/rapeseed oil
50 g mixed seeds
a little salt
Dough: Mix the sourdough starter with the water. Briefly stir in the remaining ingredients, then spread the mixture as thinly as possible (1–2 mm) on a parchment-lined baking sheet.
Baking/Drying: Bake the crackers in the middle of an oven preheated to 200 °C (conventional) or 180 °C (convection) for about 10 minutes. Remove the baking sheet, then use a large knife to cut the crackers into pieces of any size. Finish baking the crackers for 10–12 minutes. They should be crispy and completely dry. If necessary, let cool and dry completely in the cooling oven (turned off) with the door slightly open.
The crackers can be stored in a cool, dry place for 3–4 weeks.
It’s important to spread the dough as thinly as possible using a long offset palette knife or spatula. If the mixture is too thick and doesn’t spread easily, add a little more water.
They go well with guacamole, hummus, pea purée, cream cheese, or whipped butter and sprouts.
IG Dinkel, Judith Gmür-Stalder
