SPELT AND SUPER SEED CRACKERS WITH SPELT CUCUMBER & YOGHURT DIP

Ingredients

FOR THE CRACKERS:

190g Sharpham wholemeal spelt flour
70ml water
2 tsp sugar
4tbsp extra virgin rapeseed oil
80g cooked and dried spelt
50g linseeds
30g sesame seed 


AND FOR THE DIP:

140g Cooked Spelt
½  English cucumber
5g  Parsley
15g Mint
15g Coriander
280g Low fat yoghurt
1 clove of garlic
1 lemon, juiced
Pinch cinnamon
Pinch cayenne
Pinch paprika


Method

  • Put all the ingredients into a food processor and pulse till the dough has come together and the seeds have broken slightly.
  • Roll out the dough between 2 sheets of parchment paper till as thin as a 1p coin.      
  • Cut into the desired shapes - we went for rectangles
  • Bake at 160c for 8 minutes and allow to cool before eating.

 
  • Combine all ingredients, except spelt and cucumber and blend in a food processor
  • Chop the cucumber into 2mm dice
  • Mix spelt, cucumber and blended mix together in a bowl, season to taste and enjoy with the crackers.


Kindly Donated by
Gillan Kingstree

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