Norwegian Seed Crackers

I think I may have OCD.  Once I get on topic, I can’t seem to shake it.  Currently, I’m totally committed to crackers.  I love, love, love crackers.  I always have and I always will.  Part of it is my deep love of soup and you have to have crackers if you have soup.

I’m also looking for things to cook with Gluten-free Girl.  She’s coming up this weekend and is always up for a new cooking experience.  Please don’t judge them until you taste them.  They are pretty good.  You simply can’t make everyone happy.

dry ingredients

  • 3 1/2 ounces pumpkin seeds (approximately 5/8 cup if you don’t have a scale)
  • 3 1/2 ounces sunflower seeds (5/8 cup)
  • 5 ounces sesame seeds (1 1/8 cups)  I used 50/50 black and regular sesame seeds.  This did affect the color of my crackers.  Next time, only a sprinkling of the black.
  • 5 ounces flax seed (1 1/8 cups)
  • 1 1/2 ounces chia seed (1/3 cup)
  • 1 ounce or 6 tablespoons psyllium husk powder
  • 1½ teaspoon salt
  • 2 teaspoon baking powder

wet ingredients

  • 3 cups water
  •  a smidgen less than 1/2 cup oil (I use grape seed oil, without flavor)

Directions

Mix all the dry stuff and stir it together.

Mix the wet stuff and stir it all together.

Let it rest for half an hour until it becomes a solid dough.

Divide the dough into 4 equal pieces.

Put the dough onto a piece of baking paper. Add another piece of baking paper on top.

Flatten the dough with a baking roll or the like.

Put the dough on a baking pan while still inside the baking two papers.

Remove the top piece of baking paper.

Bake for approximately 30-45 minutes 350 degrees.  If the dough is not completely baked after 30 minutes, turn it over and remove the baking paper to make it easier for the steam to escape. The paper might stick a bit.

Take it out of the oven, remove the baking paper and allow it to cool. I use a cooling rack. If the paper sticks and is hard to remove, the crispbread is not fully baked.

Break it gently into bits the sizes you prefer.

*  From the Recipe Box:

Until you have tried the recipe a few times in your own oven, it’s a good idea to check the dough when it has gotten 20 minutes. It is so thin that it easily burns in the corners. For example, in my oven, I have to both turn the baking trays and switch the top and bottom trays after 20 minutes and then every 10 minutes.

Check out more Nordic Nut Breads at Kvalifood.com

and remember:  Pain makes you stronger; tears make you braver; a broken heart makes you wiser; and alcohol makes you not remember any of that crap.  Thank you alcohol.  Big kiss, Lynn

 

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