Recipes
Ingredients
- Silicone baking mats or 2 teaspoons oil for greasing the parchment paper
- 1/2 cup pumpkin seeds
- 1 tablespoon honey
- pinch salt
- 2 1/3 cups warm water
- 1 cup coarse rye flour
- 1 1/2 cups quick-cooking oats
- 1/2 cup wheat bran
- 1/2 cup sesame seeds
- 1/2 cup sunflower seeds
- 1/4 cup linseed/flax seeds
- Preheat the oven to 350°F.
- Line 2 cookie sheets with silicone baking mats or parchment paper. If using parchment paper, place in pan and apply 1 teaspoon oil to each pan and spread with a paper towel or pastry brush to evenly coat the paper with the oil.
- With a knife, spice mill, or food processor, process the pumpkin seeds to a coarse meal.
- In a bowl, mix the honey, salt and warm water. Stir with a whisk or fork to combine.
- In a large mixing bowl, mix together the ground pumpkin seeds, flour, oats, wheat bran, and remaining seeds.
- Gradually add water mixture, stirring with a spoon to combine thoroughly. Allow to sit for 5 minutes to allow the liquid to be absorbed.
- Divide the mixture between the sheet pans. Place plastic wrap or a silicone baking pad over the top of the mixture. Using a rolling pin or the back of a spatula press down and spread the dough to an even thickness of about ¼ inch across the pan. Repeat with the remaining pan.
- Place pans in the middle of the oven. After 10 minutes, remove and score (cut) into rectangles with a pizza cutter or knife into about 32 rectangles. Return the crisps to the oven and bake for another 40 minutes, rotating pans once or twice for even cooking. This also allows steam to escape the oven to further the crisping process. Check the crisps towards the end of the cooking time. Goal is to produce dry and brittle crisps with light brown edges.
- Remove from oven and gently separate the crisps, cool on a rack. Stored in an air-tight container crisps will keep for weeks.
- Note: These can be made into rounds by spooning mounds of batter onto a sheet pan one-inch apart. Top with silicone mat or plastic wrap then shape and spread each mound ¼-inch thick using the bottom of a large spoon. Remove the plastic and bake as described.
Chef's Narrative
These traditional Norwegian rye crackers, also known as Viking bread, have been made and enjoyed for centuries. You can vary the seeds or nuts with whatever is in your pantry. Top them with anything from cheese, churned butter to preserves.
Recipe Substitutions
Nutrition Facts:
Total Calories Per Serving: 105, Total Fat: 7g, Saturated: 1g, Trans Fat: 0g, Sodium: 30mg, Potassium: 132mg, Carbohydrate: 18g, Dietary Fiber: 5g, Protein: 5g
Allergens:
Wheat
Chef's Narrative
These traditional Norwegian rye crackers, also known as Viking bread, have been made and enjoyed for centuries. You can vary the seeds or nuts with whatever is in your pantry. Top them with anything from cheese, churned butter to preserves.
Recipe Substitutions
Nutrition Facts:
Total Calories Per Serving: 105, Total Fat: 7g, Saturated: 1g, Trans Fat: 0g, Sodium: 30mg, Potassium: 132mg, Carbohydrate: 18g, Dietary Fiber: 5g, Protein: 5g
Allergens:
Wheat
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Ingredients
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