Quinoa & Spelt Crackers
When being crackers becomes a good thing?? This is it. Cue the cheese, pate, dips, butters. So delish. Home made all the way!
You will just love the feeling you get as you munch your own homemade crackers. It may sound silly, but there is nothing quite like it. These crackers will keep really well, and of course are pretty impressive to pull out casually when you have friends over. Serve with or without cheese, dips, on a platter…the options are so varied. Ooh, aren’t you clever?
Serving Suggestions
Top with whipped ricotta, honey and a scatter of thyme for an easy canapé
Pair with a good aged cheddar or brie and fig paste on a grazing board
Serve alongside dips like hummus, baba ganoush or beetroot dip
Layer with smoked salmon, cream cheese and a squeeze of lemon
Snap over soups or salads for extra crunch instead of croutons
Spread with avocado, a sprinkle of chilli flakes and a squeeze of lime
Pack into lunchboxes with cheese and cherry tomatoes for a simple snack
Serve with charcuterie; prosciutto, salami and pickled vegetables
Crumble over roasted pumpkin soup as a textural garnish
Pair with a soft goat's cheese and a drizzle of honey or quince paste
Offer as part of a cheese platter alongside nuts and dried fruit
Top with tuna or egg salad for a light lunch option
Need
- 1 sprig rosemary, foliage only
- 100 Grams quinoa, any colour
- 100 Grams Spelt Flour BUY
- 100 Grams bakers or strong flour BUY
- 100 Grams water
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Tablespoons seeds of choice
- generous Pinches pink salt flakes BUY
Do
- 1
Preheat oven to 180°C. Line 2-3 trays with baking paper.
- 2
Place rosemary, quinoa, spelt and bakers flour, water and EVOO into Thermomix bowl and blend 6 sec/speed 6.
- 3
Add seeds and salt and knead 1 min/dough setting/Interval.
- 4
Divide dough into 4 parts. Roll each portion out between 2 sheets of baking paper to as thin as possible. Transfer to baking tray and score surface with pizza wheel in any shapes that take your fancy. Sprinkle with a little more salt. Bake for 20 minutes.
- 5
Break apart when cool.
- 6
Repeat with each portion of dough.
- 7
Return all cooked crackers to the turned off oven for as long as it takes to get them to be ’crackers’! They should snap and be crunchy.
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
