Recipes

ENJOY ON A CRACKER

Here in the editorial office, the packs of Wasa and rice cakes are flying off the shelves. Partly laziness, because actually, you can make the tastiest (and healthiest) crackers yourself, and you really don't need to be a kitchen princess for that. Hint, Kiek, hint. Just a matter of throwing all the ingredients in a bowl, stirring a bit, spreading it on a baking sheet, and you can continue with your Netflix.

I make them on the weekend and then double the recipe, so I can get ahead a bit. In a sealed container, you can easily keep your crackers fresh for a week. Not that there’s anything left by then, because these crispy little rascals also do very well on the cheese board or with that steaming Mont d'Or.

“I could see the storm coming…”

Ingredients: (this will keep you going for a week)

– 100 grams of pumpkin seeds

– 75 grams of sesame seeds

– 50 grams of flaxseed

– 100 grams of hemp seeds

– 100 grams of buckwheat flour

– 1 tsp salt

– 60 ml olive oil

– 300 ml tap water

Preparation:

Preheat the oven to 160 °C. Put all the ingredients in a large bowl and mix everything well together.

Line 2 baking sheets with parchment paper and distribute the mixture over it with the rounded side of a large spoon. Make sure the mixture is evenly spread and not too thick. Otherwise, you won't get the crackers crispy. Sprinkle with the remaining seeds and bake for 30 minutes. Then cut them into equal pieces and place them back in the oven. Bake until golden brown for another 30 minutes. Remove the trays from the oven and let the crackers cool.

Fortunately, we don’t have a properly working oven here in the editorial office, I could see the storm coming…