Pumpkin & Rosemary Crackers ~ 6 ingredients!

Pumpkin & Rosemary Crackers ~ 6 ingredients!

Oooohhh I’m super excited about sharing these with you!

They’re nut free, dairy free and are made using spelt flour! I ran out of wholemeal so at this stage they are only made on plain spelt but we’ll make that happen soon!

You have asked for more savoury snack recipes, so I got busy in the kitchen & this is what happened!

Pumpkin & Rosemary Crackers

February 7, 2017
: 3 or 4 trays depending on size

By:

Ingredients
  • 2 cups spelt flour
  • 1/2 tsp baking powder
  • 5 tbs nuttlex(dairy free butter - regular butter can be used here if you have no allergies)
  • 1/2 tsp salt flakes
  • 2/3 cup pumpkin puree(make sure it's not too runny)
  • 1 tsp fresh rosemary(dried can be used here but fresh will provide max. flavour!)
Directions
  • Step 1 Preheat oven to 165°C
  • Step 2 Add spelt flour, baking powder, salt and nuttlex to food processor
  • Step 3 Process just until resembles crumbs
  • Step 4 Add pumpkin puree & rosemary
  • Step 5 Process gently until the mix comes together and is smooth
  • Step 6 Be careful not to overmix as spelt still contains low gluten which forms what looks like elastic ‘strands'(enables the product to hold together)
  • Step 7 Dough will appear sticky – that’s ok
  • Step 8 Take it out of the processor and place in a bowl in the fridge for an hour or while you clean up – this will allow the dough to rest
  • Step 9 Take 2 sheets of grease proof paper cut to the size of your tray
  • Step 10 Divide you dough into 3 to 4 pieces
  • Step 11 Place a piece between the grease proof paper and roll as THIN as possible
  • Step 12 Score or cut lines in our dough once rolled out
  • Step 13 Repeat until all the dough has been rolled
  • Step 14 You will see that it is slightly sticky yet the paper allows you do roll super thin with ease.
  • Step 15 Bake in oven for 5-6 mins turning as required.


5 thoughts on “Pumpkin & Rosemary Crackers ~ 6 ingredients!”

    • Thanks for letting me know that was missing Jess – I usually bake for about 5-6 mins turning as needed and a little more time if needed in your oven. I can depend on how thin you can roll your dough – but either way just keep in the oven until you can see the dough drying out. Happy baking 🙂

    • HI Kate sorry missed your comment – absolutely. I usually use Spelt just because it is a bit easier on our gut(digestion) however it has the same properties as wheat so will work exactly the same. 🙂

      • Hi Liz
        I just wanted to say that these are absolutely delicious. My 11 month old son cannot get enough of these and neither can my husband.
        Thanks for the great recipe!

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