Knækbrød
- 50 g oatmeal
- 50 g sesame
- 50 g flax seeds
- 50 g sunflower seeds
- 50 g pumpkin seeds
- 150 g flour
- 50 g rye or graham flour
- 1 tsp. baking powder
- 1 tsp. salt
- 225 g water
- 50 g oil
Method
Mix dry ingredients. Add water and oil and mix together. Split into two equal parts.
Roll out each of the two or three portions between two wax paper sheets. Make sure they are about the same thickness, about 2-3 mm. Place on a baking tray and cut into squares with a pizza cutter.
Bake at 180º for 15-20 minutes, till they are golden and crispy.
Cool off the knækbrød on a rack. Store in an airtight container for 2-3 weeks.
Note: Add 50 g shredded carrot, red beet or pumpkin to add color and texture. The seeds can be changed out in the same amounts with other seeds, nuts or spelt.