Crispbread
Homemade seed crackers
Ingredients · Servings 1
- 2 dl wheat flour
- 0.75 dl chia seeds
- 0.75 dl sesame seeds
- 0.5 dl flaxseed
- 1 dl pumpkin seeds
- 2 pinches of salt
- 0.5 dl rapeseed oil
- 2.5 dl water
- 1 teaspoon cumin
- 1 tsp fennel seeds
- 2 tsp flaked salt
Method · 1 h 30 min
- Heat the oven to 150 degrees.
- Mix all the dry ingredients in a baking bowl. Add the oil and water and stir everything together until it forms a slightly jelly-like dough.
- Roll out the dough thinly and evenly between two layers of baking paper. If you want very thin crispbreads, divide the dough in half and roll each half out between two layers of baking paper.
- Cut the dough into the desired size and shape of the crispbreads with a sharp knife or pizza cutter.
- Crush the cumin and fennel seeds in a mortar. Add the flaked salt and crush some more.
- Sprinkle some of the mixture over the dough. If you don't use it all, you can save it for next time.
- Bake the crispbreads in the middle of the oven for about 50 minutes, or until golden and crispy.
(17)
Homemade seed crispbread is perfect for breakfast, lunch or dinner. This recipe makes about 20 crispbreads.