Comments on: spelt everything crackers

By: Roberta

Roberta — Sat, 03 Mar 2012 22:44:39 +0000

I use a pasta maker, rolling the dough to the next to the thinnest pasta setting, then slide them onto my preheated pizza stone and bake for about 5 minutes. Because they’re so thin, the recipe makes a lot more crackers, but they don’t seem to last any longer.

By: Melissa O

Melissa O — Fri, 17 Feb 2012 15:02:10 +0000

I finally made these! I think I should have floured my pan more…because 1/2 stuck solid! The taste was ok….the best part is that they hold up to the dip and we all know it’s really about the dip! I am going to try these again with a few adjustments on my end…more salt, flour the pan better, bake a little longer etc.

By: Kathy A

Kathy A — Sun, 22 Jan 2012 03:45:38 +0000

I am thinking about getting a pasta maker—for just this purpose. And I love my organic whole wheat pizza that could be made thinner with the pasta maker….never used one before. Anyone have suggestions on ease of use?

By: Allison

Allison — Thu, 19 Jan 2012 06:14:30 +0000

Has anyone tried rolling this dough through a pasta maker? I love this recipe, and admire the beautiful simplicity, but just started wondering if it could be even easier…

By: Kathy A

Kathy A — Wed, 18 Jan 2012 01:31:23 +0000

just started with spelt a few weeks ago. loved the fresh smell of this flour! i love the idea of making crackers….they are so dang expensive to purchase at food store. black pepper and onion flakes in oven now. hoping i rolled thin enough. used pastry brush – didn’t have water bottle, so we’ll see. want to try your rosemary flatbread recipe next. Thank You!

By: anushruti

anushruti — Wed, 07 Sep 2011 01:07:51 +0000

Can you replace whole wheat flour with spelt for this recipe?

By: Bee

Bee — Wed, 22 Jun 2011 20:37:38 +0000

I came home with spelt flour because the speltcrackers I wanted to buy were so expensive. I googled for a recipe for crackers and dohh ended up here. What else is new ;) I’ve made these a few times now and they’re so good, and so easy! I’ve baked them with a little bit of olive oil on top and pumpkin seeds, which was very very good. The olive oil gives them a nice golden color! Really great. Thanks for posting!

By: Rosemarie

Rosemarie — Wed, 22 Jun 2011 11:55:37 +0000

I make spelt muffins, and never thought of making spelt crackers. Will have to try it.
I have one small and one large cookie sheet, what size did you use?
Once baked, where do you store them?
How long do they stay fresh and crisp?
Can you make several batches and freeze them?

By: Eileen

Eileen — Sat, 21 May 2011 17:13:15 +0000

How can a recipe so simple taste so good? I made this along with Moosewood’s Roasted Pepper White Bean Dip. Yum!! After breaking my crackers apart, I found myself gathering up the crumbs off the cutting board & eating them. Seriously.

By: Kendra

Kendra — Thu, 20 Jan 2011 21:32:00 +0000

King Arthur Flour also sells an Everything topping (8 ounces for like $5 or something) which I use to top bagels, breadsticks, etc. Easy enough to make the topping at home, but it’s a nice lil shortcut : )