Silken Tofu Spread with Spelt Crackers

For the crackers:
Preheat oven to 200ºC (400ºF).

Place the flour, all the seeds, baking powder and salt in a bowl and mix well. Add olive oil and water. Mix with a spoon, and when everything comes together, transfer to a work surface and knead with your hands until everything is smooth. It will not take long.

Place a piece of baking paper as large as the baking tray on the working surface. Place the dough on top, press it down with your hand into a rectangular shape and roll out using a wooden rolling pin until thin and even. I found that rolling was even easier when holding the lower left end of the baking paper with my hand, using a small rolling pin, and rolling the dough with the right hand. I turned the baking paper a few times around to ensure all the ends are evenly rolled.

Place the baking tray directly near the baking paper. Lift the baking paper carefully, holding it at two opposite ends, and place it on the baking tray. Use a pizza cutter or a sharp knife to cut the cracker dough lengthwise and widthwise.

Bake for 20 minutes until lightly colored and crispy.

For the silken tofu spread:
Place all the ingredients in the food processor and blend until completely smooth. Enjoy with the crackers, on crispbread and/or with veggies.