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–+ servings
A stack of seeded spelt crackers next to a tomato dip

Seeded Spelt Crackers

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 30 crackers / 18x13-inch (38x32cm) large baking pan
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Ingredients:
  

  • ½ cup spelt flour see Notes for substitutes
  • ½ cup old-fashioned oats
  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • ¼ cup sesame seeds (whole , not hulled)
  • ¼ cup pistachios , coarsely chopped
  • 1 tbsp nigella seeds
  • 1 tsp salt
  • 1½ tbsp olive oil
  • 1 cup water
  • ½ tsp coarse salt , for sprinkling (optional, for salt lovers)

Instructions:
 

  • Prep the oven: Preheat to 350°F (180°C) and line a standard baking sheet with parchment paper.
  • Mix the dough: In a mixing bowl, combine all the ingredients, setting aside about 1 tbsp each of the sunflower seeds, pumpkin seeds, sesame seeds, and pistachios, plus a small amount of nigella seeds, for sprinkling on top. Mix with a fork or spoon until evenly combined.
  • Spread the dough: Spread the mixture onto the prepared baking sheet in a thin, even layer using a spatula, covering the entire pan. Sprinkle with the reserved seeds, pistachios, and coarse salt if using.
  • First bake and cut: Bake for 10-15 minutes, until the dough has firmed up slightly. Carefully remove from the oven and use a knife or a pizza cutter to cut into your desired cracker shapes (squares, rectangles, whatever you like). You'll return them to the oven for a second bake in the next step.
  • Second bake: Lower the oven to 320°F (160°C) and return the crackers to the oven for another 30-40 minutes, checking at the 30-minute mark. They're done when fully dry and firm, not soft at all. Since ovens vary, check every few minutes the first time you make these.
  • Cool: Let cool completely before storing.

Notes:

  • Sesame seeds can be substituted for nigella seeds if needed.
  • Whole spelt flour is recommended, though all-purpose flour also works as a substitute.
  • Pistachios can be swapped for any nut you like, or left out entirely for a nut-free version.
  • Crackers must come out of the oven fully dry and firm, if they're soft, they need more time.
  • Keep in a sealed container for up to 5 days.
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