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Since I started eating low carb I allways keep a jar of these seed crackers in my pantry. They are glutenfree and low carb but most of all they are totally delicious. They work equally well with some butter and cheese as paired with fancy cheeses on an after dinner cheese tray.

Update: I tried to convert the metric measurements to US cups but soon learned it is not possible to write measurements the way I did. I have had tremendous help from the Low Carb Eating group on Face book, especially Connie Kerby has been helpful, and I will now try to express the measurements in an understandable way. They will not be exact but then, this isn’t rocket science 🙂

Here is a link to a glass measuring cup that has cups, ounzes, deciliters an millilitres. I have one just like it, love it because the measurements allways come out funky when you try to convert.

Tonight it was time to bake again. The recepie is from fabulous Jill who runs Jills Mat here in Sweden. Since she runs the site in swedish (of course) she has graciously let me translate the recipie to english for you guys. The original recipie is here if you want to have a look.

Update: Click here for a rosemary version!

Here we go!

For 1 baking tray you need:

  • 1 dl (just short of 1/2 cup) whole sesame seeds
  • 1 dl (just short of 1/2 cup)  whole sunflower seeds
  • 0,5 dl (just short of 1/4 cup) pumpkin seeds
  • 1,5 dl (just short of 3/4 cup) flaxseed
  • 0,5 dl (just short of 1/4 cup) pine nuts
  • 0, 5 tsp salt
  • 3 dl (1 and 1/4 cup) boiling water.

If you want: some spice like chili, aniseed, fennel seed or caraway seed

Mix all the seeds, salt and spice in a bowl. Stir in the water and let it sit for an hour to swell and cool off.

Put grease proof paper on a baking tray. Use the back of a big spoon to spread the mixture thin and even on the paper. You want it thin but no holes,

Bake in 120 degrees Celsius (248 degrees Farenheight) for 1 hour. Open the oven door about every 15 minutes to let steam out. Raise the temperature to 140 degrees Celsius (284 degrees Farenheight) and bake for 1 hour more. Check that the big cracker is completely dry before removing from oven. Otherwise bake  until dry.

150218 update: Since making this more times I now usually let the bread bake for 1 hour 15 minutes in the lower temperature. 

Let cool. It makes a really neat crackling noise while cooling. Break into pieces and store dry. Enjoy

I usually make a double batch while I’m at it.