Quinoa Spelt Crackers

For the Quinoa Spelt Biscuits, crumble the yeast into 400 ml of lukewarm water. Add salt and mix until the yeast has dissolved. Knead with flour and 10 g butter to a rather soft dough. Roll into a ball and let rise, covered, for 30 minutes.

Cut 16-18 pieces from the dough ball and shape into balls. Let rise again briefly.

Grease a baking tray. Shape the dough balls into Weckerln (flatten the balls a bit) and place them on the baking sheet, spacing them apart. Brush with water and sprinkle the pumpkin seeds over the Weckerln. Now let them rise for another 30 minutes.

Bake the quinoa-spelt cookies in the preheated oven at 220 °C for about 20 minutes.

Preparation Tip:

You can also sprinkle the quinoa spelt crackers with sunflower seeds.

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