Makes 20 strips
1 cup white spelt flour
¼ cup wholemeal spelt flour
⅓ cup cooked quinoa
2 tbsp black sesame seeds
½ tsp fine sea salt
2 tbsp extra virgin olive oil, plus
extra for brushing
sea salt flakes, for sprinkling
Combine flours, cooked quinoa, sesame seeds and salt in a bowl. Whisk together oil and ¼ cup water and add to the bowl. Mix into a firm ball. Rest for 30 minutes to allow flours to absorb liquid.
Preheat oven to 160°C.
Tip dough onto a lightly floured bench and knead briefly to evenly mix quinoa through dough. Cut dough into 4 even portions.
Roll a portion of dough out as thinly as possible, using spelt flour to dust bench and rolling pin. Use a pasta machine to run it through to a very thin sheet.
Carefully lift pieces onto a lined baking tray. Brush lightly with olive oil and sprinkle with salt flakes. Use a pizza cutter to cut into long triangles or thin strips. Bake for 15 minutes or until crackers are just starting to colour. Remove to a cooling rack. Repeat with remaining dough.
Other flavour additions can be added to the dry mixture. Try:
1. Middle Eastern – 1 tsp dried oregano; 1 tsp smoked paprika; 1 tsp ground cumin.
2. Rosemary & Fig – 1 tsp chopped fresh rosemary; 1 dried fig, very finely chopped.
3. Olive & Thyme – 1 tsp chopped fresh thyme; 4 dry-cured olives, very finely chopped.
