These crackers have become an ultimate go-to recipe lately..

SEED CRACKERS

(tweaked from Green Kitchen Stories)

65g sunflower seeds
60g sesame seeds
40g ground flaxseeds
75g flour (almond, oat, rye, chickpea, buckwheat.. I use a 50/50 blend of two of these)
0,75tsp salt
3tbsp olive oil
225ml water


Place a bowl on a scale and first measure sunflower and sesame seeds in, reserving a quarter of the mixture for sprinkling on top. Add the rest of the dry ingredients and mix. Add olive oil and water and stir until combined. Spread the mixture out immediately on a baking tray, as thinly as possible, (the dough will thicken quickly and then it'll be a lot harder to spread evenly) and sprinkle the remaining seeds (and a little more if you will) on top.

Bake in 150 decrees first for 20 min, cut in squares with a pizza slicer or a sharp knife and bake for another 20-30 minutes. Keep peeking in the oven after 15 minutes or so; the baking time can vary alot depending on your oven. The crackers should get just a little golden on the edges. Break gently into individual crackers and let cool on a wire rack.

Beware of addiction.

Hello February! Here's another recipe I've been meaning to try for ages! These apple & oat scones get such a lovely subtle taste from apples and almond butter. They're best fresh from the oven but I'll be happily munching on the rest of them in the train on my way north tomorrow morning. But before that we'll celebrate Nora and Otto getting married today. Sweet!