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Writer's pictureAnna Hermann

Best Nordic Seed Crackers (gf/v)

These are so addictive and can be topped with whatever toppings you'd enjoy! Based on Max M Rasmussen's recipe (kvalifood.com), these are light, crisp, and just an umami bomb. This recipe makes enough for 4 baking sheets of crackers but they store for 3 months (at least, they get eaten by then...) in a zip lock bag or jar.

Ingredients

  • 100g oats

  • 50g quinoa

  • 50g sunflower seeds

  • 150g raw sesame seeds

  • 150g flax meal

  • 50g chia

  • 30g psyllium husk powder

  • 1 tsp salt

  • 1 tsp baking powder

  • 3.5 cups water

  • Optional: spray soy sauce over the top of the rolled out crackers on the baking sheet

  • Optional: Everything-But-The-Bagel seasoning

  • Optional: any other topping like coarse sea salt

 

Method

  • Mix all ingredients together in a bowl and let sit, covered, for 30 minutes. The fibrous ingredients will soak up all the water.

  • Heat up your oven to 350F

  • Divide "dough" up into four parts

  • On a baking mat copper or silicone if using reusable ones, parchment paper otherwise, put down 1/4 of the "dough", cover it with parchment paper and start rolling it out as thinly as possible. Please note that you should go as thinly as possible to cover the size of the mat as closely as possible. Pull off the parchment paper. Using a pasta cutter or knife, cut the crackers to the size of your liking. This will help break them apart into those shapes ones baked. Put mat onto a baking sheet and bake in oven for 30-35 min or until dried out. Once baked and crispy, loosen the cracker sheet, turn it upside down and put it back in the oven for another 5 minutes or until the bottom side is crisp.

  • Repeat with the other 3 batches.

  • Let the crackers dry on a baking rack until cold and store.

 





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1件のコメント


anneandken
2022年12月11日

Is there no oil in the recipe?

いいね!
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