Gluten-Free Seed Crackers (Norwegian Crispbread)

Name: Gluten-Free Seed Crackers (Norwegian Crispbread)
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 24 servings
Ingredients: ⅓ cup sesame seeds; ½ cup flaxseeds; ½ cup raw pepitas (pumpkin seeds); ½ cup raw sunflower seeds; 2 tablespoons chia seeds; 1 tablespoon dehydrated garlic; 1 tablespoon fennel seeds; Pinch of cayenne; ⅓ cup cornstarch; ½ teaspoon salt; 3 ½ tablespoons canola oil; ¾ cup boiling water; Flaky sea salt for sprinkling

24 servings

portioner

15 minutes

aktiv tid

1 hour 45 minutes

total tid

Begynd at lave mad

Ingredienser

⅓ cup sesame seeds

½ cup flaxseeds

½ cup raw pepitas (pumpkin seeds)

½ cup raw sunflower seeds

2 tablespoons chia seeds

1 tablespoon dehydrated garlic

1 tablespoon fennel seeds

Pinch of cayenne

⅓ cup cornstarch

½ teaspoon salt

3 ½ tablespoons canola oil

¾ cup boiling water

Flaky sea salt for sprinkling

Vejledning

Preheat the oven to 275 degrees Fahrenheit. Line a 13x18 rimmed baking sheet with parchment paper and set aside. Stir the seeds, cornstarch and salt together in a large bowl. Add the oil and boiling water. Stir to combine. Let the mixture sit for 10 minutes.

Spread the batter into a thin layer on top of the parchment paper (a small offset spatula really helps this along). Sprinkle the top with sea salt.

Transfer to the oven and bake for about 90 minutes or until golden brown and crisp, rotating the sheet pan as necessary to encourage even browning. Once it is cool enough to handle, move the parchment paper with the cracker on top to a wire rack to cool completely. To serve, break the crispbread into pieces for a rustic look or cut into squares using a serrated knife.

Ernæring

Portionsstørrelse

Kalorier

84 kcal

Fedt i alt

7 g

Mættet fedt

1 g

Uumættet fedt

6 g

Transfedt

1 g

Kolesterol

Natrium

51 mg

Kulhydrater i alt

4 g

Kostfiber

2 g

Sukker i alt

1 g

Protein

2 g