Kalongi, Almond, and Aleppo Pepper, Oh My!
Oh, and spelt!! I love baking and there are a few spices and ingredients that I cannot get enough of when making breads, pancakes, etc!!
- Kalongi seeds or nigella seeds have a subtle onion flavor and are Indian/Mediterranean in taste. They make great cheese pizzas and I love to add them to crackers. It turns out they are actually good for you, too!!
- Almond flour, just because some of us are always hungry so why not have something that is healthy and filling and not full of carbs.
- Aleppo pepper is super tasty and not spicy. I can get away with adding it and the boys do not mind. Amazon has it for a decent price.
- And, last, but definitely not least, spelt flour. It has a great nutty taste and doesn’t taste like cardboard (yes, I’m thinking wheat flour). Bob’s mill makes it, so I can usually find it at the store with no problems.
I just made up a tasty little recipe for crackers that puts all of these great ingredients to use. After watching hours of The Great British Baking Show, I’ve been inspired to make crackers/biscuits/digestives, so here it is:
Almond Spelt Cheese Crackers with Kalongi and Aleppo Pepper (Not Quite Gluten Free, but Tasty Crackers)
- 1 cup Spelt Wheat Flour
- 1 1/2 cup almond flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp kalongi seeds
- 1/2 tsp aleppo pepper
- 1/4 cup butter, cut into 1/4 inch cubes
- 2/3 c milk
- 1 egg
- 8 oz shredded cheddar cheese
Preheat oven. Mix all dry ingredients, squish the butter with your hands to flatten, add cheese. Combine beaten egg with milk and combine with the dry ingredients by quickly kneading into the sides of the bowl. Then, I rolled out a quarter of the dough at a time, doing a quick letter fold before flattening to 1/4 cm. Bake at 350F for 12 minutes or until golden brown.
I hope you enjoy these 🙂