These wholesome Quinoa and Spelt Lavosh are a beautiful addition to a snack platter or perfect served with soup. Experiment with flavour vatiations, such as Middle Eastern spices like dried oregano smoked paprika and cumin or try creating Olive and Thyme Lavosh using this recipe.
Quinoa and Spelt Lavosh Recipe
Makes 20 strips
Ingredients:
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
Method:
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 and Fig – 1 tsp chopped fresh rosemary; 1 dried fig, very finely chopped.
3. Olive and Thyme – 1 tsp chopped fresh thyme; 4 dry-cured olives, very finely chopped.
