1 dl  oatmeal
    1 dl sesame seeds
    1 dl flaxseed
    1 dl sunflower seeds
    1 dl pumpkin seeds
    2 d lwheat flour
    2 dl whole grain wheatflour
    1 tsp baking powder
    2.5 tsp salt
    2 dl water
    1.25 dl cold-pressed rapeseed oil

    First put oatmeal, sesame seeds, flaxseed, sunflower seeds, pumpkin seeds, wheat flour, baking powder and salt into a bowl.
    Add water and oil, and stir the batter well together – so it’s tight, but still a little sticky
    Place a piece of baking paper on the table in front of you, pour half of the dough onto the paper and place another layer of greaseproof paper on top.
    Roll the dough out thinly (about 1-2 mm, the thinner the better) between the two pieces of baking paper with a rolling pin, put it all on a baking sheet and remove the top layer of paper.
    Do the same with rest of dough.
    Cut dough into squares with a palette, and bake the crackers in a preheated oven approx. 10-15 minutes. At 180 degrees.
    Take crackers out of the oven and let them allow to cool down on baking sheet.
    Store crackers in an airtight jar or tin, so they remain crisp for 5-6 days, but they are probably eaten before….

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