Get cracking – Seed crackers (or what we in Sweden call ”knäckebröd”)
Posted on November 21, 2012
Being gluten sensitive, the things I miss the most are the morning toasts and the still-warm-from-the-oven-French-baguettes that you dunk in your soup; ah glorious bread. I do have the occasional slice of sourdough, which is awesomely tasty, but quite hard to make at home (of course I will try at some point). Something that actually is ridiculously easy to make at home are these here yummy crackers, or what we in Sweden call “knäckebröd”.
They actually go well with everything, sweet or savoury; to have in the morning with sliced bananas on top, as a afternoon snack with avocado and a pinch of sea salt, spread some nut butter on top or, cut them in thinner wedges and serve them with a sun dried tomato dip or hummus as a cocktail nibble. I’m sure you all have your own favourite way of dressing up that cracker so go get cracking (sorry, I had to, it’s like a compulsion)!
So what’s in them? They basically made out of 3 ingredients; flaxseeds, sunflower seeds and pumpkin seeds. As we know from before sunflower seeds are one of the most nutrition dense seed or nut and flaxseeds is a very good friend of your digestive system. Pumpkin seeds also add a lot of good, good, good-for-you-stuff as protein, iron, zinc and magnesium among other things and.
Flaxseeds, 3 dl
Sunflower seeds, 3 dl
Pumpkin seeds, 3 dl
Olive oil, 4 tablespoons
Salt and pepper to taste
Whatever spices you like to add (I added some mixed Italian herbs and turmeric)
Water, 2 dl
Preheat the oven to 175°C.
First of all, pour half of the flaxseeds in a bowl and add 1 dl water and 2 tablespoons olive oil. Pour the rest of the flax seeds in a mixer and meal, add to the bowl with the whole flaxseeds, water and olive oil. Mixing flax seeds with fluids make them combine in to a jelly like consistency and the longer the soak in water the more the dough will hold together.
Take half of the rest of the seeds (so 1,5 dl sunflower seeds and 1,5 dl pumpkin seeds) and put them in a small mixer and meal until you get something that resembles flour. Add the seed meal and the rest of the whole seeds in the same bowl as the flaxseeds.
Add one more dl of water and 2 more tablespoons of olive oil, salt, pepper and spices of your choice. Combine with your hand until the spices are evenly scattered in the dough.
Pour a small cup of water to have nearby and on a baking sheet, spread the dough out evenly using your hands. Dip your fingers in the water to make it easier to spread out.
Bake in oven for about 15 min or until the edges get this dark golden colour.
I hope you’ll find them as tasty as I do, since I am now a bit obsessed.
Until next time…