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 friends 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 (for a low carb version, sub almond flour - but baking time will be 2x as long - and we leave the seedies in the oven for residual heat after most of the moisture is out... that said, this is preferable to us because it yields a more tender crumb with the almond flour)
50 ml (3 - 3 1/2 Tbs) neutral oil (we like olive oil)
5 g (1 tsp) salt (or to taste - we do a final sprinkle of flake sea salt over the top before putting them in the oven
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 parchment lined baking sheet. 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...
*we've been making these for years now - with several variations... we now rough chop or pulse the seeds in a cuisenart, sometimes omit the sunflower seeds, sometimes add herbs, always use almond flour over cornstarch - and they continue to feel like we are eating toward health...
