recipe.exchange

Nordic Crispbread with Seeds

@rikaklassen.northsky.social

Originally titled "näkkileipä siemenistä". From Halla's aunt in Finland, translated from Finnish into English by Halla Seppälä. Meant for farm labourers and forestry workers but adapted for backpacking.

Ingredients

  • Canola oil, 2 — 3 Tbsp
  • Corn starch, 2 dL
  • Sesame seed, 0.5 dL
  • Flax seed, 0.5 dL
  • Pumpkin seed, 0.5 dL
  • Sunflower seed, 0.5 dL
  • Water, 2.5 dL
  • Salt

Instructions

  1. 1
    Preheat oven to 150°C.
  2. 2
    Bring water to a boil and add the oils.
  3. 3
    Blend the ingredients into a large bowl.
  4. 4
    Lay down the parchment paper on a baking sheet.
  5. 5
    Spread the mixture onto the baking sheet.
  6. 6
    Place into the oven for an hour.
  7. 7
    Remove from oven and let the batch cools
  8. 8
    breaking the sheet into smaller pieces into proportion sizes desired
  9. 9
    Conversions
  10. 10
    1 dL is 100 mL
  11. 11
    0.42 US cup or 3.4 fl. oz
  12. 12
    150°C is 302°F
  13. 13
    Tips
  14. 14
    Double up on the seeds for a heavier meal
  15. 15
    Try dried cheese, garlic and herbs for variety of flavours
  16. 16
    Distribute the spread by putting another parchment paper on top and press a rolling pin over it
Category
Snacks
Method
Baking
Cuisine
European

Recipe Attribution

Halla Seppälä