Last week I panic baked. My usually dependable supply of Dr Karg’s seeded spelt and emmental and pumpkin seed crisp breads had run dry. Only a few sad seeds in the corner of the packet remained, which I ate mournfully, before desperation led me to pulling open drawers in search of the emergency packet I had hidden from myself.
My hunt was rewarded with absolutely no trophies. I must have found them some time before.
Necessity mothered invention: I combined some of my favourite ingredients to make my own version of the crisp breads, and they turned out rather well, perhaps even better than the originals. My family had clearly also been struck by panic, as two batches were devoured in ten minutes…
These crisp breads are ridiculously quick to make, healthy (when you don’t eat the whole batch in one sitting – an almost impossible feat), and delicious. They’re also versatile – the seeds can be eliminated and/or exchanged for other varieties as desired, and they can be served with hummus, red pepper pesto (see my recipe), guacamole etc. They can also be made dairy-free by eliminating the cheese.
115g white spelt flour
100g wholemeal spelt flour
¾ tsp salt
30g sesame seeds
15g poppy seeds
30g pumpkin seeds
50g cheddar, grated
50g parmesan grated, + 5g for sprinkling
1 tsp cayenne pepper (optional)
1 tbsp olive oil
1 baking tray, overturned, greased with oil and dusted with flour
- Preheat oven to 220˚C. In a large bowl mix dry ingredients together. Pour in water and oil and stir until mixture clumps together into quite a dry dough. You may need to knead it slightly with your hands.
- Place dough on overturned baking tray and roll it out until it reaches the edges of the tray. It should be about 3mm thick.
- Sprinkle with the extra parmesan, prick the dough liberally with a fork, and score it into your preferred geometric shapes. I like 4cm x 10cm rectangles.
- Place in oven and bake for 10-15 minutes until golden, and firm to touch. Leave to cool – they will become crisper as they cool.