gluten-free seed crackers

Seed crackers with a base of sunflower seeds, pumpkin seeds, sesame, chia and linseed – ingredients that naturally contribute fat, fibre and minerals such as magnesium, phosphorus, zinc and calcium. By varying the flour, you can control the crackers' protein content, satiety and mineral profile without compromising on crispiness or flavour.

With da Carla Sojamjöl, the crackers become distinctly protein-rich, with over 50 g protein per 100 g flour and a high fibre content. Soy also contributes calcium, iron and magnesium, giving small but very filling pieces. Chickpea flour gives a more balanced profile with around 22 g protein per 100 g, rich in iron, zinc, magnesium and folate, and suits when you want an all-round cracker with a mild flavour. If you choose amaranth and millet, you get a lighter, legume-free alternative where amaranth contributes magnesium, iron, phosphorus and manganese as well as around 15 g protein per 100 g flour, while millet adds crispiness, starch and silicon for structure and lightness.

Dough

• ½ dl da Carla Sojamjöl or chickpea flour alternative: ¼ dl amaranth flour + ¼ dl millet flour + ½ tsk psyllium husk powder

• ½ dl sunflower seeds
• ½ dl pumpkin seeds
• ¼ dl chia seeds
• ¼ dl sesame seeds
• ¼ dl whole linseeds
• A pinch of salt
• 1 msk rapeseed oil or olive oil
• 1 dl boiling water

Here's how

• Mix all the dry ingredients.
• Add oil and boiling water. Stir and let swell for 5–10 minutes.
• Press out the batter thinly between two sheets of baking paper.
• Bake at 175 °C for 12–15 minutes, until the surface has set. – Take out the tray and cut into squares or sticks if you want even portions.
• Lower to 150 °C and bake for a further 20–25 minutes until the crackers are completely dry.
• Lift onto a rack and let cool completely for maximum crispiness.
• – If you haven't cut it: let cool completely and break into pieces.
• Store the seed crackers, completely cooled, in an airtight jar at room temperature.