I visited my niece in Getryggen (Jämtlands County – Sweden), her mother-in-law (Ulla) baked crispy crackers and it was immediately a hit! Once at home, I baked these and my daughter-in-law became very fond of it too. These crackers are very easy to make.
When we visited the US (Jan / Feb) this year I made ready-made packages of ingredients with the exception of the liquid and gave it to my relatives as a gift. Popular indeed!
I have now developed this recipe with seasoning and other things. Below you get the basic recipe (from Ulla) and also my own additions. I will bring a bunch with me this weekend when we visit good friends. I have chosen to do round shape crackers that require a little more time and effort. But in the video, you will get tips on how you can simplify the whole process. Once you have baked it once, you will get gutsier to blend in other seasonings. Next time it will be dried parsley and sun-dried tomatoes.
Basic recipe according to Ulla
200 grams of sunflower seeds
2 parts linseed
2 dl sesame seeds
2.25 dl wheat bran
2 tablespoons Psyllium seed husk
2 teaspoons of salt
5-6 dl water
Basic recipe with the exception of water. I use 2 dl tahini and 4 dl water
My seasoning: (you can basically add whatever you like) 😊
1 dl onion powder
2 dl of dried dill
- Heat the oven to 160 degrees Celsius. (71 degrees Fahrenheit)
- Mix everything in a bowl and stir well either with your hands or a ladle. Leave for about 20 minutes.
- You need 2 large oven plates.
- Place a parchment paper on the kitchen counter.
- Put half of the batter on the parchment paper.
- Smooth it out roughly with your hands.
- Apply plastic film that is as large as the parchment paper.
- Roll out the batter thinly.
- Cut into desired slices.
- Bake in the oven for 30 minutes, change the place of the plate after 30 minutes and allow to bake for another 30 minutes.
You do not have to cut it in advance but I personally prefer fine pieces. In Getryggen we just baked it without cutting and broke off the crackers from one big piece of cracker. That works too.
Thank you, Ulla and Shirin, for sharing this recipe with me!