Easy seed crackers
These little seedy crackers are always a hit in our house. Also, no gluten – I use buckwheat flour which isn’t actually a wheat at all. Make these and you’ll not go back to biscuits with your cheese – these are far too satisfying!
Ingredients
- 50 grams sesame seeds
- 70 grams sunflower seed
- 70 grams pumpkin seed
- 50 grams flaxseeds/linseeds
- 20 grams chia seed
- 50 grams buckwheat flour
- pinch of xantham gum
- 50 ml rapeseed/canola oil
- 150 ml boiling water
- pinch of sea salt plus extra for sprinkling
Instructions
- Preheat the oven to 150°C (300°F) Gas 2.Add all the ingredients (apart from the extra sea salt) to a bowl and stir well.Split the mixture in half and place one half on each lined baking sheet. Place another piece of baking parchment on top (sandwiching the mixture) and roll out the mixture thinly and evenly to fit the baking sheet.Remove the paper from the top and scatter with more dried nettles (if you like it stronger) and some flaky sea salt, to taste. Repeat with the second batch.Bake in the preheated oven for around 50–60 minutes – do watch the seeds don’t brown too much – until completely cooked and dry. I usually turn the oven off and leave in the oven while it cools to ensure they are completely dry. Break into smaller pieces and store in an airtight container.
Equipment
- 2 large baking sheets, greased and lined with baking parchment
Notes
From the book The ScandiKitchen Cookbook by Bronte Aurell, photo by Pete Cassidy. Book Available on Amazon or ScandiKitchen.