Nordic Crispbread
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Mixed, good for you seeds in a rustic vegan cracker from Finland.
Inspired by a tasty love story.
Ingredients
Method
Cooking
Pre-heat the oven to gas mark 6 (200 °C; 400 °F).
Blitz the flax seeds to a coarse powder in a coffee grinder (or pound them using a pestle and mortar).
Mix all of the ingredients to make a dough.
Take a quarter of the dough (about 150 g) and roll it out as thin as it will go between two sheets of non-stick baking parchment.
Remove the top sheet and score the dough with a knife or double handed herb chopper into squares or triangles.
Slide the dough onto a baking tray or direct onto your baking stone and bake for about 20 minutes until golden and crispy.
Allow to cool on a wire rack and then break along the score lines.
Serve:
Use with dips and spreads, or with cheese. Alternatively cut into 1 cm squares or triangles and serve on their own as a snack.