Scandinavian seed crackers with gomashio
I have to share this recipe with you. It’s so easy and the result is so crunchy and delicious, that I’m pretty sure I’ll be making a sheet of crackers once every two weeks or so from now on. I also believe it’s quite healthy if you eat it instead of bread or regular crackers. It’s only made of seeds (also known as bird food) and a pinch of oil and quite some water. I stumbled onto this recipe on instagram, via one of the Scandinavian people that I follow there. So all credits go to her. I just gave my own twist to it. Mainly because I didn’t have all the ingredients she summed up for me.
- 250gr mix of seeds (chia, black/white sesame, roasted buckwheat, hemp, lin and psyllium!)
- 20gr gomashio (that’s a sesame seed and salt mix)
- 300gr hot water
- 2tbsp oil
Mix the seeds together with the gomashio, oil and hot water. Leave them for 10 minutes until they fully absorb the water. Pre-heat the oven at 170 degrees celsius. Cover an oven sheet with baking paper and now cover the sheet with the mix. Spread it thinly and equally all over the sheet. Place it in the oven and leave it to bake for 45-60 minutes. It took me more than 60 minutes to bake them. But this will depend on your oven. Keep an eye on them at the end.
When the cracker feels dry and crunchy, you can take it out of the oven, leave it to cool down and break it into pieces. You can play a bit with the taste with later batches. You can add different spices to the mix. I’ll be testing that out in the upcoming weeks. You can serve it up with a spread or in my case with some feta. Enjoy!
In case you are wondering how it’s possible that the mix stay together without adding something like eggs – that was the first question I got from Eduard when I offered him a piece to taste – well it’s due to the psyllium, that’s a special fiber that acts as a sponge and becomes a gel. That gel acts like a glue to all the other ingredients. It’s pretty spectacular.
And in case you want to store them. I use an air tight container and I’m guessing you can store them like that for weeks in a row.