(Gluten-free) knackebrot / cracker with seeds
Home made cracker bread with seeds.
The recipe was recommended to me by my friend who spotted it on the Finnish blog Gluteeniton Muumimamma.
Crisp bread / Knackebrot200 ml corn flour
75 ml sunflower seeds
50 ml flaxseed
50 ml sesame seeds
50 ml pumpkin seeds
2 tsp salt (or less - this will be pretty salty, since I like the outcome to be cracker-like)
50 ml oil
250 ml boiling hot water
Turn the oven to 150°C.
Combine the dry ingredients, then add oil and boiling water. Mix. You can use cold water, too, but then the flours don't swell as quickly and the dough will be watery.
On a baking tray, covered with a sheet of non-stick parchment, pat the dough flat and as thin as you can. A plastic bag over your hand might help. In my slightly smaller than regular oven I get two trays from one batch, so don't dump all the dough on the tray at once. Precut into squares, if you like - I prefer to break the crackers by hand when they're done.
Bake for about one hour.