Kath Wattam served this up for brunch when we visit her in Copenhagen last week. We had eaten a delightful meal with a variety of cheeses on Knækbrød when we asked “Where can we buy some of these crackers?” It was only then we realised that Kath had made them herself. Fantastic. Great taste and great texture.
- 100 g coarse rolled oats
- 50 g sesame seeds
- 50 g flaxseed
- 50 g sunflower seeds
- 50 g pumpkin seeds
- 175 g flour
- 1.5 t salt
- 1 t baking powder
- 100 ml oil
- 200 ml water
- Optional: chili, chili powder, nigella seeds, 1/2 t mixed Italian herbs
- Mix all together well in a large bowl. Place between 2 pieces of baking paper or teflon baking sheets and roll out to about 1 pumpkin seed thick.
- Transfer on the bottom baking paper to a baking tray. Peel off the top paper and cut dividing lines with a pizza wheel. Trying to cut the lines later will not work!
- Bake in the middle of the oven at 200'C for 20 - 30 minutes until light brown. When mostly done, pull the teflon sheet out from underneath so the bottom can crisp up. Dry on a rack before storing in an airtight container.