The recipe for this awesome knäckebröd: crunchy, healthy, gluten free crispbread of seeds comes from my friend Annukka. She served this in appetizers topped with salmon and liver pate as the starting notes of an exquisite dinner last Saturday.
For a panful of bread you will need
1dl sesame seed, 1 dl sunflower seed, 1 dl flaxseed, 1 dl pumpkin seed, salt, 2 tbsp potato starch, 1/2 dl olive oil and 2 dl boiling hot water.
Mix together all the ingredients and let stand for 10 min. Turn on the oven to 175 C. Take a baking sheet, cover it with paper and pour on the dough. Flatten with another sheet of baking paper. Bake for 45 – 55 minutes.
Once again I did not have all the ingredients in the pantry and had to replace some. The olive oil bottle only had a few drops so I put added some walnut oil. I also mixed in 1/2 dl sesame and 1/2 dl chia seed. The flaxseed I used was crunshed and next time I’ll try with whole ones.
The bread will turn out super also without the oil.