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.jpg

MAKES: 3 or 4 trays depending on size                COOK: 165 deg

TIME: 20-30 mins - turn your trays through out the process


  • 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!)    
pumpkin rosemary cracker dough.jpg


  1. Add spelt flour, baking powder, salt and nuttlex to food processor
  2. Process just until resembles crumbs
  3. Add pumpkin puree & rosemary
  4. Process gently until the mix comes together and is smooth
  5. Be careful not to overmix as spelt still contains low gluten which forms what looks like elastic 'strands'(enables the product to hold together) 
  6. Dough will appear sticky - that's ok
  7. 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
  8. Take 2 sheets of grease proof paper cut to the size of your tray
  9. Divide you dough into 3 to 4 pieces   
  10. Place a piece between the grease proof paper and roll as THIN as possible
  11. Score or cut lines in our dough once rolled out
  12. Repeat until all the dough has been rolled
  13. You will see that it is slightly sticky yet the paper allows you do roll super thin with ease.