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Spelt Crackers and Vegan Olive Tapenade

Author Tracy

Ingredients

  • Spelt Crackers
  • 1 1/2 cups of spelt flour + more for flouring surfaces
  • 1/4 teaspoon of kosher salt
  • 1/2 cup of cold water
  • Tapenade
  • 1 cup of pitted olives Any variety really. I used kalamatas from the olive bar at New Seasons, and because I just had a few less than a cup, I tossed in some pitted and marinaded green olives we had in the fridge
  • 2 cloves of garlic
  • 2 Tbsp of capers
  • 2 Tbsp of fresh parsley chopped
  • 2 Tbsp lemon juice
  • 2 Tbsp of a good olive oil
  • Pepper to taste

Instructions

  • Spelt Crackers
  • Preheat oven to 350°. Dissolve salt in water and then add spelt flour. Mix well until a ball forms. Add a touch more water if needed, I did. Just enough so all the flour is incorporated.
  • Flour a surface you can roll out a large piece of the dough. Add more flour as needed to prevent sticking. With a butter knife, cut the dough into long strips. Give each strip an extra roll so it’s super thin. Cut into squares.
  • Flour a baking sheet and transfer squares to sheet. With a fork, dot the crackers and sprinkle just a touch of salt on top of crackers.
  • Bake for 20-25 minutes until crackers are slightly browned. Check every 10 minutes to ensure they’re not burning.
  • Tapenade
  • Toss all ingredients into a food processor and process until chopped and mixed to desired thickness.
  • Serve with crackers or on a crusty bread.