This recipe uses mostly seeds, which makes it very nutritious, and because the crackers are dried in the oven, they remain crisp for a long time. I have them for breakfast with tomato, cottage cheese and loads of pepper, and sometimes with salmon and cream cheese. And I feel very Swedish as I do so. I really encourage you to try these as they are easy to make and my family loves them.
|220 g||Wholemeal flour, I used stoneground (Main)|
|220 g||Rolled oats, wholegrain if you can get them|
|150 g||Sunflower seeds|
|75 g||Sesame seeds|
|75 g||Linseed / flaxseed|
|40 g||Pumpkin seeds|
|1 Tbsp||Olive oil|
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- Heat oven to 130C.
- Mix all the dry ingredients together in a large bowl and add the water and oil.
- Oil a very large oven tray or two smaller ones and pour the mixture onto the trays. It should be the consistency of porridge.
- Spread it as thin as possible (the thinner the better) and bake in the oven for 15 minutes.
- Remove and cut into pieces as desired - either cracker size or larger rectangles. Put back in the oven and bake for 1 hour until they are golden and crisp. You may need to cook longer as the instructions say 1-2 hours, but mine only took 1 hour.