Scandi Seeded Crackers
March 2021
We ate these seed-speckled crackers in Sweden where they were served with lashings of butter. Try flavouring the crackers with dried herbs such as oregano or thyme, or seeds such as onion seeds, cumin or caraway. They keep well in an airtight container for up to 5 days.
Ingredients - Serves 8
extra virgin olive oil, to grease
150g mixed seeds (sunflower, pumpkin, poppy, hemp, coriander, sesame)
50g milled flaxseed
½ teaspoon fine salt
1 egg white (30g)
1 teaspoon oregano (optional)
Preheat the oven to 200˚C/fan 180˚C/gas mark 6. Line a baking tray with baking parchment and lightly brush it with oil.
Thoroughly mix the ingredients together in a large mixing bowl adding 5–6 tablespoons of cold water to form a thick paste. Use a spatula to scrape the mixture onto the lined tray.
Take another piece of baking parchment the size of your baking tray and brush it with oil. Put this, oil side down, on top of the mixture and roll it with a short rolling pin or an empty wine bottle so that the cracker mixture is around 2mm thick.
Remove the top piece of parchment and put the tray into the oven to cook for 18–20 minutes or until lightly browned and brittle.
Once cool enough to touch, break the crackers into shards. If any of the crackers look undercooked underneath simply put them back in the oven for a couple of minutes to crisp up. Once they are bone dry they will keep in an airtight container for a week.
Learn more great recipes by joining us on one of our low carb cookery courses. See HERE for a list of upcoming dates.
