Happy Chips and Dip day!
And when it comes to food celebration days, there’re not many that beat Chips and Dip day because, who doesn’t like chips and dip?!
Who are those people? Do they exist?
I don’t think they do because it doesn’t matter if you’re vegetarian, vegan, paleo, gluten free,lactose free, nut free, or simply an “all food, any food” fanatic, there is a chip and dip combination for you (and by chip I’m loosely referring to anything that is used to dip into the said dip: crackers, biscuits, corn chips…..)
Yes, it has to be one of the best food celebration days (along with Pizza, Chocolate, Steak, Wine and cheese day <—otherwise known as my fantasy menu?)
So, in order to celebrate the day dedicated to the golden couple of snacking foods, I have the perfect dip dipping cracker for you; these spelt flour crackers spiced up with tangy BBQ flavours.
It may not be a chip recipe but, I can tell you, these crackers are a lip-smacking-ly good alternative.
Now why Spelt flour?
Good question. Answer: Just because.
No really, that is my answer. The great thing about being a food blogger is that I’m always on the look for new things to try; be it an exotic new dish from a country I’ve never visited or simply a new ingredient.
So that’s why, when I’m at the local grocer, wholesale-food-in-plastic-bins store or anywhere that sells food, I’ll be on the look out for new and interesting foodie ideas. The other week, it happened to be spelt flour.
Move forward several days, and a few practice recipes, and – voila! – we have spelt flour crackers ready for dipping in all your favourite dips.
And since I came up with this recipe, I’ve fallen in ❤️ with Spelt flour.
So what is Spelt Flour?
Spelt flour comes from – wait for it – the grains of the spelt plant (bet you didn’t see that coming!?)
Spelt, also known as dinkel or hulled wheat, is what has now become known as an ancient grain; a type of grain that has not been altered, bred or changed (unlike commercial wheat) in any form for a long period of time.
Simply put: the ancient grains we use today are the same as they were hundreds – sometimes even thousands – of years ago. Other ancient grains include:
- Red, black and brown rice
- Wild rice
The use of spelt originated across Europe and its use across the region has been traced back to the bronze age and, in some places, even earlier.
Spelt flour has a light flavour compared to whole wheat flour and bears a subtle nutty sweetness which makes it a great substitute for all your regular baked goods.
Spelt flour also contains high amounts of gluten forming proteins which means it is a perfect substitute for bread making; some recipes may call for a 50:50 split between spelt and all purpose/ bread flours, whereas others may use 100% spelt flour – it’s all about trial and error.
With the new found awareness to alternative grains and whole foods, spelt flour should easily be found in bulk-bin or health food stores and larger supermarkets.
Have you ever cooked with spelt flour? Do you have any favourite recipes?
If you haven’t then this is an ideal little recipe to get you going. A quick and easy, no frills recipe that is more or less fool proof.
Happy Dipping everyone!
BBQ Flavoured Spelt Flour Crackers
Prep Time: 20 mins || Cook Time: 15 mins
Rate this recipe:
- 250g Spelt Flour – extra for dusting
- 1 tsp baking powder
- 1/2 tsp salt
- 4 Tbsp Olive oil
- 1/2 cup water
- 1 1/2 Tbsp BBQ seasoning (bonus points for homemade seasoning)
- Preheat your oven to 200°C/ 390°F
- In a bowl, stir together the spelt flour, salt, baking powder and BBQ seasoning.
- Add the water and olive oil and stir together until a slightly tacky dough is formed. Transfer to a lightly floured counter and kneed for a minute or 2.
- Roll the dough out until a few millimetres thick. Using a cookie cutter, a sharp knife or a pizza wheel, cut out the crackers in any shape you wish.
- Place the cut crackers on a lined baking tray (you’ll probably need to cook them in batches) and place in the oven for 12 – 15 minutes or until slightly browned and firm to touch.
- Remove from the oven and allow to cool on a wire rack for at least 30 minutes.