Thursday, 9 May 2013

Spelt & Pumpkin Seed Crackers

I'm pretty sure my 16 year old self would sneer at me if she managed to travel to the present day.

She would probably have a heart attack over my work clothes and my skinny jeans. She survived solely on a clothing diet of baggy jeans, bikini tops, converse, and hoodies. Pencil skirts, stillettos, and leather handbags were not in her vocabulary. ("I can't believe you work in an OFFICE.")

She would shake her head at my taste in music. ("Who are Alabama Shakes? Why aren't you playing Rage Against the Machine and System of a Down?")

My dressing table would flummox her. Moisturiser with a £50+ price tag. Potions and lotions for refining pores and creams for nights and days. Puffy eye rollerball serums and BB cream. ("HEAT DEFENSE SPRAY!?!?!?")

She would be a barrage of tanned limbs and accusatory questions and comments. Why are you crocheting on a Friday night? You own a slow cooker? Your fringe is ridiculous.

But her seeing more than six different types of flour in my kitchen cupboards would tip her over the edge. The lean little thing with the thick, untamed wavy brown hair who didn't have to wear concealer wouldn't know what to do. Sugar and full fat cola. Cigarettes and the skate park. Green Day concerts and house parties. She would implode.

I made spelt crackers with ground pumpkin seeds and the whey from some homemade cheese. Yep. She'd really hate me.

Recipe based on this one

70g pumpkin seeds
100g spelt flour
50g butter
1tbsp olive oil
2-4 tbsp water (or whey)

1, Preheat oven to 180o/c and line a baking sheet with greaseproof paper. Put the pumpkin seeds in an oven dish and roast for around 8-10 minutes until golden brown, hissing and starting to split.
2, Remove from the oven and leave to cool slightly.
3, Blitz half the seeds in a food processor until fine and roughly crush the rest of the seeds briefly in a mortar and pestle. Mix these with the flour and rub in the butter. Mix in the oil.
4, Add in the water (or whey), a tablespoon at a time until it forms a soft but not sticky ball.
5, Turn out onto a lightly floured worktop and roll out to about half a cm. cut out rounds and bake for 8-10minutes or until just golden brown.
6, They will be a little fragile when removing them from the oven so leave them to cool on the tray.
7, Store in an airtight container.


  1. Oh Hannah, how you've made me laugh. I obviously didn't get out much. My sixteen year old self would definitely recognise me - additional weight aside. Your crackers sound marvellous and I would have loved them just as much then as now.

    1. Thank you Choclette. It was funny thinking about being 16 again. I came to the conclusion that wouldn't have liked her much either, I would have told her to stop being a cow and moisturise more.

  2. Love your post :-) i'm afraid i agree with choclette - i would recognise me, too: 'great, you're wearing heels and pencil skirts and hot pink lippy like you always hoped you would!". thank fully i've moved off the bright-blue mascara. but i wouldn't have recognised that ia have such a THING for food and cooking :-) love your inventive crackers.

    1. Thank you :) I wish I could wear hot pink lipstick! I agree with you on the food and cooking love, strange how palates and enjoyment changes!

  3. Love this recipe & the outcome is great!