Savoury Biscotti. .WF/V options.

*Yes I know the lines aren't all straight, you try shooting free hand with vertical and horizontal lines....

*Yes I know the lines aren't all straight, you try shooting free hand with vertical and horizontal lines....

Every summer I get obsessed with  new cracker recipe, last year it was knackebrot (Swedish crackers), the year before it was lavash crackers. This year it's savoury biscotti. 

A mix of toasted seeds and grains is mixed with wholemeal spelt flour, yogurt and milk. Substitute the yogurt for coconut yogurt and the mix for a dairy free alternative to make them vegan. 

 

  • 1 Cup Organic Wholemeal Spelt Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 C Natural Unsweetened Natural Yogurt OR Coconut Yogurt
  • 1/4 C Milk OR Dairy Free Alternative
  • 2 Tbsp Brown Sugar
  • 1/4 C Toasted Pumpkin Seeds
  • 1/4 C Toasted Pumpkin Seeds
  • 1/4 C Spelt Flakes (any other seed alternative would work, sesame or buckwheat)
  • 1/4 C Ground Flaxseed
  • 3 TBSP Grated Parmesan Cheese (Omit for Vegan)
  • 2 TBSP Rosemary, chopped
  • 1 Tsp Thyme (fresh) 

Combine all the dry ingredients together in a bowl and mix to combine. Stir in the milk and yogurt, mix until combined. 

Pour the batter into a lined tin (mine is 21cm x 10cm)

Bake at 180 C for 30-40 minutes or until a inserted skewer comes out clean.

Allow to cool over night.

Using a very sharp serrated knife slice the loaf very thinly, arrange on a tray and bake at 180 C (flipping half way through) for about 15 minutes. 

 

Store in an air tight container.