Seedy Crackers – Swedish Style
¼ cup Pepitas
¼ cup sunflower seeds
¼ cup sesame seeds
½ cup linseeds
1/8 cup chia seeds any colour
2/3 cup potato starch ( use corn starch if you cannot find this)
200mls tepid water
50mls good quality olive oil
combine and whisk all this well until you form a slightly stiff paste
roll paste between two sheets of baking paper until you have a very thin layer
remove the top sheet of baking paper, season with sea salt and rosemary if you like it.
Bake the crackers for 35 minutes on 165 degrees. In the middle of the baking you can use a pizza cutter to make lines for ease of cutting later, but I don’t bother. I sometimes use a hotter oven if I am short of time but be careful as they burn.
They are best when they taste lightly toasted and very crunchy, so adjust your cooking time accordingly.
Susie Fuller – adapted from my dear friend Annelie Nilsson
