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Black and white emmer wheat bread sticks
29 September 2016

Crackers with hemp flour

Recipe by Stefano Cavada

Ingredients for 100 crackers:

  • 180g Type 1 flour
  • 100g emmer wheat flour
  • 28g Molini Spigadoro hemp flour
  • 3 spoons of extra virgin olive oil
  • 2 spoons of linseeds
  • 2 spoons of chia seeds

  • 2 spoons of poppy seeds
  • 1 ½ teaspoons dried baking yeast
  • 1 ½ teaspoons salt
  • 175 ml water
  • extra flour for rolling out


Place the emmer wheat flour and type 1 flour in a bowl, add the yeast powder for savoury dishes, hemp flour and mix the ingredients with a wooden spoon. Make a small well in the centre and pour on the water, oil, linseeds, chia, poppy seeds and salt. Mix with a wooden spoon and continue kneading with your hands on a flat surface. Do not over-knead. Once the ingredients are well mixed, roll out the dough with a rolling pin. Cut the rolled-out dough with a pastry wheel into the desired shape and prick with a fork to stop it puffing up while cooking. Put the crackers on a non-stick tray or one covered with grease-proof paper. Bake in a static, preheated oven at 180°C for 15 minutes.

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