The Green Kitchen Project, recipe no.6

I am at home and I miss everybody a lot (though most of us live in Helsinki being with the family at our parents is just very different from being with them here). And I miss the countryside and feel a little out of place in the city. But I suppose I'll soon get the hang of this again. There are wild things in the air; I'm excited but also looking forward to things settling down again.

I made these crackers at our parents. Very yummy.

 

ORANGE-KISSED SEED CRACKERS

60g sunflower seeds
60g sesame seeds
40g linseed
60g hempseeds (I didn't have hempseeds so I used 80g of sunflower seeds, 80g sesame and 60g linseed)
100g amaranth/quinoa/almond flour (I used half rye, half oat flour)
1,5tsp sea salt
300ml water
60ml olive oil
2tbsp orange juice
1tbsp clear honey


Mix the seeds together and reserve a quarter for topping. Add flour, salt, water and olive oil and mix. (You should have a loose batter. If it is not loose enough, add some more water; it will evaporate as you bake the crackers.) Line two baking trays with baking paper and pour the batter on them. Flatten them out with a spatula as thin as possible. (I accidentally sprinkled the remaining seeds on them at this point; they were meant to be sprinkled after the first bit in the oven, before cutting the crackers, but I think I'll actually stick to doing it this way.) Bake in 150 celsius for 25 minutes. Meanwhile whisk together the honey and orange juice. Remove the trays from the oven, brush them with the orange glaze and cut them (I used a pizza slicer) into 5cm pieces. Bake for 30 minutes more or until the crackers are crunchy. (I baked the middle pieces for an extra 10 minutes or so.) Cool on a wire rack.