[FRÖKNÄCKE]

2 Sheets

This fröknäcket is really quite amazing good and completely gluten-free. I love to eat it for breakfast and the cheese board. It is flaxseed and Fiberhusk which helps the bread to stick together. If you can not tolerate or enjoy any of the seeds, they can only be replaced by the seeds that you prefer. The bread is too easy to do. Pull off the baking parchment when it's hot, it's much easier.

Ingredients:

1 Cup Sunflower Seeds

1/3 Cup Flax Seeds

1/3 Cup Sesame Seeds

3/4 Cup Pumpkin Seeds

2 Tbsp Fiber Husk

2 Tbsp Almond Fluor

1 tsp  Sea salt

2 Cups Warm Water

Poppy Seeds

Sea salt

How to:

1. Preheat the oven to 320.

2. Mix everything except poppy seeds and sea salt in a bowl and let the batter stand in and swell for about 15 minutes.

3. Spread batter thinly on two sheets lined with parchment paper.

4. Sprinkle with poppy seeds and a little sea salt.

5. Bake about 60-70 minutes.

6. Let the cracker sheets cool slightly and loosen them carefully from the baking parchment. Keep dry.