In southern Germany the evening meal is sometimes called “Abendbrot” or “Brotzeit” – meaning “evening bread” / “bread time”. This because often this meal consists of open sandwiches made with dark bread. Since we stopped eating bread, occasionally, I still make the big plates with nice salami, ham, different cheeses and cut vegetables. Only, instead of bread, I make these crackers. We don’t see them as bread substitute. Just as a nice crunchy side snack.
Turn the oven on – 140 C (280 F)
Start by grinding different seeds using a small mixer or grinder . Ground sunflower seeds makes for a good dough and sesame seeds gives the perfect crunch so the two of them should be included. This is the mix I had last night:
- Sunflower seeds – ground to powder
- Sesame seeds – slightly ground
- Flax seeds – (Also called linseeds) ground to powder
- Pumpkin seeds – slightly ground
Total amount 400 ml (1.7 cups) – 100 ml (0.4 cup) of each.
To this add
- ½ teaspoon salt
- 1 tbsp. oil (olive oil or sesame oil for example)
- and possibly a spoon of dill or other herbs
Stir to mix. Add 5 tbsp.s water and mix until it gets a doughy texture.
Roll flat between two sheets of parchment paper.
Cut into squares, which is easiest to do using a pizza cutter – but a knife works as well.
Bake in the oven for 20-30 minutes depending on how thin you managed to roll the crackers.
When the time is up – turn oven off and leave the crackers inside, with the oven door slightly open (wooden spoon in the opening) while cooling down.
Meantime – prepare your platter of cheese, veg and salami
…and pour yourself a glass of wine – or make a cup of tea.
The crackers should be easy to crack apart when done.