These crackers disappear fast!
Every time I bring them to a party, everyone asks for the recipe.
I first made them after a visit to my mom
in Sweden, inspired by knäckebröd
(“crispy bread”). I mixed a few ideas from different recipes —
and somehow they turned out perfectly.
Every batch is a little different,
but always delicious. Enjoy!
MIX:
3-4 cups mixed seeds (pumpkin, sunflower, sesame, flax, chia...I like using black and white sesame!)
1 cup cornstarch
1 teaspoon salt
1 teaspoon diced rosemary
1 tablespoon olive oil
1 cup boiling water
ROLL, CUT, BAKE:
Once mixed into a sticky paste, roll the seeds out flat between two sheets of parchment paper.
Peel off the top piece of parchment paper and use a knife or pizza cutter to cut lines where the crackers will break apart.
Bake for 30-40 minutes at 180° C (350° F) until crispy.
Sometimes I program my oven to turn off and leave them in the oven as it cools to get extra crunch. Either way, let the crackers cool and then break them apart. These store easily in a jar or tin.
p.s. While I am not seeking out gluten-free recipes, these are gluten free crackers!