a recipe for mixed seed crispbread

Posted by Fia Skye on

There is an alchemy in any kitchen - of which I am only one variable - and in addition to understanding your ingredients forwards-backwards-rightsideup-upsidedown-insideout, the skill worth mastering is adaptability.

Here is a recipe we've made too many times to count - discovered when we needed to bring a snack to a vegan get together...

'mixed seed crispbread'

or as our dear neighbors refer to them, 'seedies'

(from The Nordic Baking Book by Magnus Nilsson)

70 g (4 1/2 Tbs) sesame seeds

70 g (1/2 c). flaxseeds - I prefer ground flaxseeds, same amount

75 g (1/2 + 2 Tbs) raw pumpkin seeds

75 g (1/2 c) sunflower seeds - you can swap these out for chopped pistachios or walnuts or almonds, the crackers will take on a different texture

60 g (1/2 c) cornstarch

50 ml (3 1/2 Tbs) neutral oil

5 g (1 tsp) salt

Mix all the dry ingredients together - then add oil and 200 ml (3/4 c) boiling water. Stir well and then leave to rest for 10 minutes. Spread onto a silpat or parchment. Bake at 300-degrees for 75-90 minutes, depending on your oven.

Cool off the tray, then break into pieces. Depending on the temp in the house, we keep these in the fridge - since they are seeds...

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