Gluten-Free Seed Crackers (Norwegian Crispbread)

Ingredienti

⅓ cup sesame seeds

½ cup flaxseeds (linseed)

½ cup raw pepitas pumpkin seeds

½ cup raw sunflower seeds

2 tablespoons chia seeds

⅓ cup cornstarch (cornflour)

½ teaspoon salt

55ml tablespoons canola oil

¾ cup boiling water

Flaky sea salt for sprinkling

Istruzioni

Preheat the oven (fanbake)to 120°Celsius. Line a rimmed baking sheet with parchment paper and set aside.

Put all of the dry ingredients in a large bowl. Stir to combine.

Add the boiling water and oil. Stir until well mixed. Let the mixture sit for 10 minutes (it will thicken as it sits).

Scrape the dough out onto the prepared baking paper (this mixture makes 1.5 oven trays if spread thinly). Spread into a thin layer that reaches nearly to the edges of the parchment paper, then slide mixture with baking paper onto a flat oven tray.

(TIP: Distribute mixture evenly with a dampened spatular and then cover mixture with another sheet of baking paper and use a rolling pin to spread thinly ALSO, once spread, if you have a rolling blade pizza cutter, cut the mixture into cracker sizes before baking)

Sprinkle with sea salt and transfer to the oven. Bake for about 90 minutes or until golden brown and crispy. After 45 minutes, rotate trays in oven for even cooking.

Allow the baked cracker to cool on the sheet pan until just warm. Transfer the parchment paper with the cracker on top to a wire cooling rack and let it cool completely.