kat_lair: (MP - herring)
[personal profile] kat_lair

I got this recipe from mum over Christmas, and she'd gotten it from someone else so no idea as to the origin. But it is super yummy, super healthy and glutein free for those of you to whom that may be a consideration. [livejournal.com profile] pushkin666 and I tested it this weekend and promptly made two batches.

Seedy Crisp Bread

200ml corn flour
75ml sunflower seeds
50ml sesame seeds
50ml pumpkin seeds
50ml linseeds
50ml oil (avoid olive oil unless you really like it, the flavour it gives is quite strong here)
250ml boiling water
salt, spices or herbs to taste

Mix dry ingredients. You can easily substitute other seeds or even finely chopped nuts or dried fruit, as long as the quantities are similar. Add in oil and boiling water and mix. The mixture should come off the bowl easily. Spread thinly onto a baking paper covered baking tray. Thinner you get it, crispier your bread. Sprinkle with salt and/or any spices or herbs you fancy. Plain coarse sea salt will work nicely. We also tried a combination of salt, chilli flakes and oregano, and it was scrumptious. Bake for 1h in ~150C (fan) 160C (normal) oven. Allow to cool before cracking it into pieces. Store in air tight container to avoid it gathering moisture and turning chewy (although I also quite like it like that!)


on 2017-01-08 01:42 pm (UTC)
Posted by [identity profile] wpadmirer.livejournal.com
That reminds me of papadam. I love papadam.

on 2017-01-09 07:45 pm (UTC)
Posted by [identity profile] kat-lair.livejournal.com
It's thicker and not as light, but still nommy.

on 2017-01-08 02:48 pm (UTC)
Posted by [identity profile] milly-gal.livejournal.com
That looks SO YUMMY!

on 2017-01-09 07:45 pm (UTC)
Posted by [identity profile] kat-lair.livejournal.com
It really is, very moorish :D

on 2017-01-08 05:15 pm (UTC)
Posted by [identity profile] moth2fic.livejournal.com
That looks scrumptious and I have saved the recipe - but will probably forget to try it, so nudge me!!

on 2017-01-09 07:48 pm (UTC)
Posted by [identity profile] kat-lair.livejournal.com
It is very moorish on its own or with cream cheese. You should definitely try it!

on 2017-01-08 06:39 pm (UTC)
Posted by [identity profile] complexlight.livejournal.com
This sounds fab - will definitely try :-)

on 2017-01-09 07:48 pm (UTC)
Posted by [identity profile] kat-lair.livejournal.com
Excellent, hope you like. It's really quick and easy to make it. I'm packing some to live in the office drawers :D

on 2017-01-08 11:12 pm (UTC)
Posted by [identity profile] margaret-r.livejournal.com
That does look nice:D Thanks for the recipe.

on 2017-01-09 07:49 pm (UTC)
Posted by [identity profile] kat-lair.livejournal.com
You're welcome. Hope you like it if you try.

on 2017-01-12 05:50 pm (UTC)
Posted by [identity profile] loki-dip.livejournal.com
Looks awesome! I will save the recipe for when we have a working ok!

on 2017-01-14 01:23 pm (UTC)
Posted by [identity profile] kat-lair.livejournal.com
I find it excellent packed lunch option with cup-a-soup or hummus or just on its own! Enjoy!

on 2017-01-15 06:15 pm (UTC)
Posted by [identity profile] teithiwr.livejournal.com
Oooh that looks so tasty!

on 2017-01-15 09:22 pm (UTC)
Posted by [identity profile] kat-lair.livejournal.com
It is very moorish! And super quck and easy to make.


on 2017-01-16 01:42 pm (UTC)
Posted by (Anonymous)
Hi I am 'gluten free, so this recipe looks wonderful and I shall definitely try it. One question, though: do you mean UK 'cornflour', as in the fine white stuff we usually thicken sauces with, or - as the main body of the crispbread looks yellow - flour made from corn i.e. maize, which in UK is polenta?
Thanks for your reply, if possible. A non-LJ-er.

Re: 'Cornflour'?

on 2017-01-17 10:14 pm (UTC)
Posted by [identity profile] kat-lair.livejournal.com
Hello non-LJ-er!

Yes, standard cornflour that you would use to thicken gravy etc is what you need. The base looks yellow because it's mostly sunflower seeds that have gotten a nice bit of colour in the oven. When you make the dough it will look white and disgusting and gluey but doubt not for in the oven magic happens. The cornflour will just act as a neutral binding agent for the delicious seeds.

I have no idea if this would work with polenta but it might... you can experiment!

Re: 'Cornflour'?

on 2017-01-18 08:41 pm (UTC)
Posted by (Anonymous)
Hello! Thanks so much for taking the time to reply to a stranger. Very helpful advice and I *will* trust to your instruction *g*. Yes, I thought polenta would be too grainy; perhaps gram (chickpea) flour would work? Anyway, now off to try this, this weekend. Yay for helpful experimental cooks like yourself!

Re: 'Cornflour'?

on 2017-01-22 09:43 am (UTC)
Posted by [identity profile] kat-lair.livejournal.com
De nada! Chickpea flour might work as well. It's not something you find so readily in Finland so don't think it would've even occurred to mum/her friends to experiment with that. I hope your baking was a success and you liked the results!


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