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Yeast-free spelt grissini
2026 August 20
Ingredients for 4 people
- 150 g fine spelt flour
- 1 tsp cream of tartar baking powder
- 1 tsp raw cane sugar
- 30 g ghee
- 100 g wholemeal spelt flour
- 1 tsp salt
- 1 heaped tsp fennel seeds
- 150 ml warm water
Method
Coarsely crush the fennel seeds in a mortar and pestle.
Knead all the ingredients into a medium-firm dough and leave to rest, covered, for half an hour. Shape the dough into a roll and cut off walnut-sized pieces. Roll these into thin, 20 cm-long sticks and bake in a preheated oven at 200°C for approximately 20 minutes until golden brown.
Our serving tip
Lovingly garnished with apple slices, celery leaves, a dollop of crème fraîche and crispy spelt grissini, the curry, apple and celery soup tastes even better.
This wonderful soup recipe was once again specially created for us by Austrian Ayurvedic chef Heide Maria Vendler. Many thanks to her!
