Monday, January 28, 2013

Seeded Crispbread (crackers)

Yes, it's true. I love crunchy foods... and I love snacking. I can't help it, especially when busy with work, I need "mind" food. I would much rather snack on healthy treats, than all the junky stuff, and much as I do like the crunch of a carrot stick or some nuts, it's just not the same.

As part of my New Year's resolution, I'm determined to try to accomplish wheat-free baking. I've never really dieted, but friends have told me how simply cutting the wheat out of their meals, they've felt much better (and they look great too!). In the West, it's not so easy to avoid wheat, since it's in almost everything we eat!! 15% of the US population is gluten intolerant, and most people aren't even aware of it. Here are some of the symptoms.

Doing a bit of research online, it looks daunting, having to mix various flours to get the same results as all-purpose flour baking, I need to take it one step at a time, using ingredients that are more familiar to me first.  I hadn't made these in a long time, but in my wheat-withdrawal, I remembered how easy and delicious these are. The original recipe for this crisp bread / cracker, came from my neighbor, Susan, who received it from her friends Inger & Lina. I've replaced the wheat and they came out perfectly. They are so, so healthy and very addictive!

Seeded crispbread/crackers (Norwegian Knekkebrod)
Makes approximately 60 crackers

¾ cup sorghum flour 
¾ cup gluten-free rolled oats
¾ cup raw sunflower seeds
¾ cup oat flour
2/3 cup flax or chia seeds
2/3 cup sesame seeds 

½ cup brown rice flour
2 tsp sea salt
½ - 1 tsp fresh ground pepper (optional)
2 ½ cups filtered water

  • Preheat oven to 400°F.
  • In a large bowl, mix all ingredients together and let sit for 10-15 minutes. Dollop small
  • spoonfuls of batter 3” apart directly onto a parchment-lined baking sheet. Flatten by patting them down gently, as thin as possible with a flat-based dish or cup, and a piece of cling film in between. 
  • Bake for 22-25 minutes, switching sheets from top to bottom racks (and front to back) after 10 minutes. The crackers are done when they are lightly golden and crisp. 
  • Let cool completely before storing them in an air-tight container.

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