Seedcrackers

Here’s a snack that’s a bit in a grey area – if you know with yourself that you can’t eat just a couple of pieces of seedcracker, and instead empty the whole plate when it’s freshly baked, then you skip this one. For those of you who are not triggered by these seedcrackers, this can be a good ace to have up your sleeve for breakfast och an occasional snack.

Over the years, we have experimented a lot but have the below two basic recipes as our favourites – one with almond flour and the other with chia seeds and pofiber.

Technology and baking times are the same for both, so only the mix of dry ingredients differs. For example, if you trigger or are allergic to almonds (perhaps this is actually one and the same…), the chia and pofiber variant is great. The Chia is my personal favourite.

Both are glutenfree, no egg and no dairy.

Seed crackers with Almond flour (2 plates)

Ingredients:

  • 1.5 dl almond flour
  • 1.5 dl sunflower seeds
  • 1.5 dl flax seeds
  • 1.5 dl pumpkin seeds
  • 1.5 dl sesame seeds
  • 2 tbsp ground psyllium seed (binding everything together)
  • 1 tsp salt
  • 0.75 dl olive oil
  • 5 dl BOILING WATER

Chia seeds (3 plates)

Ingredients:

  • 2 dl sunflower seeds
  • 1 dl pumpkin seeds
  • 1 dl flax seeds
  • 2 dl sesame seeds
  • 1.2 dl chia seeds
  • 4 tbsp pofiber
  • 2 tbsp ground psyllium seed (binding everything together)
  • 1 tsp salt
  • 2 tbsp olive oil
  • 5 dl BOILING WATER

How to do this

  1. Preheat the oven to 145 – 150 degrees celcius hot air (Hot air if 2 or 3 plates are to be baked at the same time)
  2. Mix together al dry matter in large bowl
  3. Stir in the olive oil and blend the oli and dry stuff with a spatula
  4. Bring water to boil – it should be boiling when you pour it over
  5. Stir with the spatula for a minute or two – the dough becomes firm and releases the edge of the bowl
  6. Now lay out a baking sheet on the kitchen counter and click up half or 1/3 part of the dough (depending on the dough you chose to make) and place another baking sheet over.
  7. Now flatten the dough and roll it out between the baking sheets. Leave a few centimeters of margin to the edge of the paper in all directions. If the edges become too uneven, lift the upper paper and fold the edges of the dough a bit and continue rolling out until the dough is evenly distributed and quite straight at the edges.
  8. Remove the top baking sheet, set aside and use as the top of the next plate you roll out.
  9. When the dough is rolled out to your satisfaction, use a sharp knife/pizza wheel to cut out 3 evenly spaced lines on the long side and 4 on the short – now you have 20 evenly sized pieces of seed cracker.
  10. Season with a little herbalsalt and rosemary or other spices you like.
  11. Lift onto the baking tray and lay out a new baking sheet to roll out the next piece on.
  12. When all the plates are ready, put them evenly distributed in the oven for 60 – 65 minutes.
  13. Then take the plates out of the oven and leave to cool. Now the pieces are easy to break apart (if they are not already ready individually) and store dry in a tin can.
  14. Tasty meal
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