Why Spelt?  Sometimes I like to diverge from the mundane ingredients in my pantry and splurge! This ancient whole grain flour, rich in calcium, magnesium, iron, and manganese, as well as flavor, was just the detour I was looking for.

Since spelt flour is not processed in the way so many of our bleached white wheat flour is, it is still rich in fiber. It makes for a very rustic loaf of bread. Adds depth to a hearty breakfast muffin, one perhaps of walnuts, apples, molasses, and spices. But for today, I wanted a rustic artisan cracker that would complement my cheese tray, as much as an appetizing accompaniment to my quick nut butter and jam, on the go lunches I depend on.

For a video demonstration of making Homemade Crackers, please click over to my general cracker recipe. But if you already know how to make crackers, here is the recipe for these crunchy Spelt Crackers.


  • Spelt Flour – 1 ½ cups
  • Kefir or yogurt – ½ cup
  • Oil – 3 tablespoons, plus a little for brushing (olive, coconut, almond, any favorite oil)
  • Salt – ½ teaspoon, plus a little to sprinkle on top
  • Dried herbs – 1 tablespoon, (oregano, rosemary, thyme, your fave)
  • Water – ¼ cup, give or take a bit


Preheat oven 425

Mix it all together in a processor until it comes together into a ball. If dry, add water. If wet, add flour. Roll out. Cut. Brush lightly with oil, sprinkle with salt. Bake on parchment paper for about 20 minutes!



  1. Mmm they look great! How did you get the cool bumpy edges?

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