Knackebrot – Swedish crackers

Stuff

  • 150 g Wholemeal flour (I use – Ceres Organics Wholemeal Spelt Flour)
  • 150 g Wholegrain Rolled Oats (I use – Ceres Organics Wholegrain steel-cut Oats)
  • 1 ½ tspn Salt
  • 100 g Sunflower seeds
  • 50 g Sesame seeds
  • 50 g Linseeds or Flaxseeds
  • 30 g Pumpkin seeds – Optional
  • 250 mil water
  • Flavours – Onion, Parmesan, Garlic, Cumin, Chilli
  • Salt flakes (I use – Murray River Pink)

Method

  • Heat oven to 130C.
  • Mix all the dry ingredients together in a large bowl – add the water and mix well. It should be the consistency of porridge.
  • Put approx 1/4 (about 200 g) of the mixture in a separate bowl – add the flavoring of you choice and mix well.
  • Using 2 sheets of baking parchment paper – roll out to approx 1.5 mm thick. Remove the top paper (reuse for the next lot).
  • Place the dough slab (on it’s paper) on a baking tray. Bake in the oven for 15 minutes.
  • Remove from oven, cut into pieces/shapes as desired & place upside-down back on the paper lined  baking tray
  • Bake for another 3/4 to 1 hour until they are golden and crisp – Note: you may need to remove any thin ones after about 1/2 an hour

Flavours

  • Flavour added per 200 g of wet dough
    • 30 – 40 g Fried Shallots (available in the Asian section)
    • 50 g fine grated Parmesan
    • 1/2 tspn Garlic powder
    • 1/2 to 1 tspn Cumin
    • 1/2 tspn dried Chilli flakes

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