Dear Anonymous, these crackers are darned good. I can't seem to stop eating them. There is a deli in town that sells something similar at an exclusive price, it was this that spurred me on to make my own. I searched around and found a lot of Swedish food blogs featuring the same cornflour inspired recipe. I've taken this recipe and added a secret ingredient, tweaked some measurements and voila. The expensive cracker at the premium deli was the best as of a few days ago. Yes I'm tooting my horn here. These beauties are an improvement of the ones I posted on Instagram a while ago. Make it and tell me what you think. I eat these crackers on their own but I'm guessing they would pair well with my beetroot hummus because I usually serve the hummus with a bag of corn chips. Otherwise an olive tapenade?? And I am deeply encouraged by your kind words. That is the goal of this blog to inspire many to make tasty vegan food.
I've been baking trays of gingerbread ever since December came along so suddenly. The christmas trees are out on the street. The kids are singing christmas carols and everyone is stocking mulled wine. No snow in sight despite the small delude we had in Stockholm a couple of weeks ago. I would love to get another recipe in before christmas but I hate making promises I probably won't be able to keep. God jul and gott nytt år from Sweden! xx
Seeded Gluten Free Crackers
The secret ingredient is toasted mustard seeds, I've used black here but you could just as easily use brown. My kids told me I need to add more salt and I think they are probably right. The salt quantity is what I've used in these pictures but the next time I will double the amount.
1 tbsp black mustard seeds
3/4 cup plus 2 tbsp corn flour (not corn starch the thickener, the flour should be yellow)
2 1/2 tbsp sunflower seeds
2 tbsp linseeds
2 tbsp pumpkin seeds
1/4 cup rapeseed oil
1/2 cup boiling water
1 tsp coarse salt (by all means add more)
Preheat the oven to 150 degrees celsius/300 degrees fahrenheit. Line a baking tray with baking parchment paper and set aside.
Toast the mustard seeds over a medium heat until they start to pop. Remove and grind in a spice mill. Combine the flour and seeds in a mixing bowl. Next add the rapeseed oil and stir until incorporated into the flour seed mix. Then slowly add the boiling water, stir as you add, you may not need all the water. You want a dough that is malleable without being too overly wet. Divide the dough into two and keep one to the side whilst you roll out the other. Place the dough on the parchment paper and take another sheet to cover the dough, you are going to roll out the dough on top the parchment so that the dough doesn't stick to your rolling pin. Try to get the dough as thin as possible without it tearing apart. Remove the parchment paper and scatter the salt evenly over the crackers. If you like you can score the dough into shapes, diamonds or squares are good. Otherwise break them up into rustic bits after they are baked. Bake for about 45 minutes. After 30 minutes keep a close eye on these as it really depends on your oven so it could take less time to bake. Once the dough lifts up off the baking tray they are ready. Remove from the oven and let cool before breaking them up.
Makes 2 trays of crackers.