Fennel & Rock Salt Spelt Crackers
Fennel & Rock Salt Spelt Crackers

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, fennel & rock salt spelt crackers. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Fennel plants are green and white, with feathery leaves and yellow flowers. Both the crunchy bulb and the Both fennel and its seeds are packed with nutrients. Learn about the potential benefits of Fennel including contraindications, adverse reactions, toxicology, pharmacology and historical usage. From fennel salad to roasted fennel, tour our best fennel recipes that use the bulb and fronds.

Fennel & Rock Salt Spelt Crackers is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Fennel & Rock Salt Spelt Crackers is something that I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can have fennel & rock salt spelt crackers using 5 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Fennel & Rock Salt Spelt Crackers:
  1. Get 110 g wholemeal wheat flour
  2. Get 80 mls water
  3. Take 1/4 tsp pepper
  4. Make ready 1 1/2 tsp fennel seeds
  5. Take 1/4 tsp rock salt

Fennel decreases inflammation, may relieve menstrual pains and may help with digestion. Learn about the potential risks & side effects here. Fennel is LIKELY SAFE when taken by mouth in the amounts commonly found in food. Some people can have allergic skin reactions to fennel.

Steps to make Fennel & Rock Salt Spelt Crackers:
  1. Pre-heat the oven to 200°C.
  2. In a large mixing bowl, mix the flour, pepper and fennel seeds.
  3. Add the water a little at a time and stir to mix. Different flours will absorb different quantities of water so you may need slightly more or less than the stated volume. You want the dough to be moist but not sticky.
  4. Gently knead the dough on a very lightly floured surface for a few seconds, we don’t want to work it too much, just enough to bring it all together nicely.
  5. Roll the dough out on the back of a flat baking tray lined with parchment paper. Use a little flour on your rolling pin to stop it from sticking to the dough.
  6. When the dough is relatively flat, sprinkle the rock salt over the dough. Continue to roll the dough out as thinly as you can, pressing the seeds and salt into the dough. The thinner you roll the dough, the crispier the crackers will be.
  7. Use a large knife to deeply score the dough into individual crackers.
  8. Prick the dough with a fork and bake for 15 – 20 minutes, until the crackers turn a golden brown and start to curl up at the edges.

Fennel is LIKELY SAFE when taken by mouth in the amounts commonly found in food. Some people can have allergic skin reactions to fennel. People who are allergic to plants such as celery, carrot. Fennel Description Fennel (Foeniculum vulgare ), also known as F. officinale, is a member of the Umbelliferae (Apiaceae) or carrot family, along with dill (Anethum graveolens ), caraway (Carum carvi. The fennel flavor spectrum is wide: either it's full-on anise—that pungent kick of black licorice flavor that you hated as a kid and now kind of dig since Fennel is as fennel does.

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