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🍽️ Crunchy Spelt Crackers with Cream Cheese Dip and Cucumber

247 kcal · 30 min · 4 servings

Ingredients

• 3 bunches chives
• 200 g dried tomatoes
• 700 g cream cheese
• 3 tbsp mustard
• 1 lemon (juice)
• pepper
• 2 tbsp spelt semolina
• 3 tbsp olive oil
• 200 g spelt wholemeal flour
• 0.5 tsp salt
• 1 pinch baking powder
• 2 cucumbers

Instructions

1. 1. Wash the chives under running water.
2. 2. Chop the chives roughly.
3. 3. Finely chop the sun-dried tomatoes.
4. 4. Put the chopped tomatoes, chives, cream cheese, and mustard into a mixer.
5. 5. Blend the ingredients into a creamy mixture.
6. 6. Season the cream with pepper.
7. 7. Add a splash of lemon juice.
8. 8. Place the bowl with the cream in the refrigerator.
9. 9. Let the cream chill thoroughly.
10. 10. Pour three tablespoons of boiling water over the spelt semolina.
11. 11. Let the semolina mixture swell for a moment.
12. 12. Stir the oil into the swelling mixture.
13. 13. Take a separate bowl.
14. 14. Mix the flour, salt, and baking powder in this bowl.
15. 15. Add the dry mixture to the semolina mass.
16. 16. Add four tablespoons of cold water.
17. 17. Knead everything into a smooth dough.
18. 18. Let the dough rest for a few minutes.
19. 19. Preheat the oven.
20. 20. Set the oven temperature to 180 degrees Celsius conventional heat.
21. 21. Roll the dough out very thinly.
22. 22. Stamp or cut out small crackers from the dough.
23. 23. Lightly brush the crackers with water.
24. 24. Put the crackers in the oven.
25. 25. Bake the crackers for eight to ten minutes.
26. 26. Take the crackers out when they are golden brown.
27. 27. Peel the cucumbers.
28. 28. Slice the cucumbers into a total of thirty thin slices.
29. 29. Let the baked crackers cool down completely.
30. 30. Take the cream out of the refrigerator.
31. 31. Spread the cold cream onto each cooled cracker.
32. 32. Place a cucumber slice on the cream.
33. 33. Arrange the finished bites on a plate.
34. 34. Serve the crackers immediately.

Nutrition per serving

• kcal: 247
• Protein: 8 g · Fett/Fat: 18 g · Carbs: 14 g