Homemade Rye and Spelt Crackers with Deli Toppings

Make your own crispbreads! It’s so easy, and so healthy, you’ll wonder where these have been all your life. Paired here with toppings usually reserved for bagels, you won’t miss the extra carbs. Vegan-friendly.

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Ingredients

1. ½ cup / 50 g rye flour
2. ½ cup / 60 g spelt flour
3. ¼ cup / 60 ml water
4. 2 tsp. / 10 ml olive or coconut oil
5. Dash salt or substitute
6. 1 tsp. / 3 g pumpkin seed, coarsely ground
7. 1 tsp. / 2 g fresh or dried herbs and spices to taste (examples: rosemary, garlic, cracked peppercorns, basil, thyme)
8. ¼ cup / 60 g raw nut or cottage cheese (preferably organic pastured)
9. 2 Tbsp. / 30 g avocado
10. 3 oz. / 85 g salmon, smoked or roasted red pepper, quartered

Directions

1. Preheat oven to 375°F / 190°C.
2. In a bowl, combine the flours.
3. Whisk in water and 1 teaspoon / 5 ml oil.
4. Add in a dash of salt and the pumpkin seeds, along with herbs if desired. Mix well.
5. Using a rolling pin, roll out the mixture on a flour-sprinkled area. Roll it out as thinly as possible.
6. When rolled out, cut out into desired shapes using a biscuit cutter, or slice to rectangles of desired size (most common: 3¼x2 inches / 8¼x5 cm).
7. Layer a baking pan with cookie sheets and place the cut biscuit dough on it. Bake for about 20 minutes until they turn crisp.
8. Remove pan from the oven, and with a spatula, remove the crackers from the sheet and transfer onto a cooling rack or plate.
9. On a plate, arrange the crackers, avocado slices, and salmon. Pair with cottage cheese.

Serving Size: 2 crackers measuring 3¼x2 inches / 8¼x5 cm

Exchanges per Serving: 1 Carb, ½ Protein, 0 Fat

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