Seed Cracker with Cream Cheese and Smoked Salmon

Ingredients: Seed crackers; 10 servings (á 2 oz / 60 g) 1 dl / ⅖ cup sunflower seeds 1 dl / ⅖ cup sesame seeds 1 dl / ⅖ cup pumpkin seeds ¾ dl /.…

Ingredients:

Seed crackers; 10 servings (á 2 oz / 60 g)

  • 1 dl / ⅖ cup sunflower seeds
  • 1 dl / ⅖ cup sesame seeds
  • 1 dl / ⅖ cup pumpkin seeds
  • ¾ dl / ⅓ cup flax seeds
  • ¾ dl / ⅓ cup psyllium seeds
  • ½ dl / ⅕ cup chia seeds
  • ½ dl / ⅕ cup rapeseed oil
  • 2½ dl / 1,1 cups hot water
  • a pinch of sea salt

 

Topping

  • 4 tbsp cream cheese
  • 7 oz / 200 g cold smoked salmon
  • 1 tbsp chives, chopped

 

Directions:

Seed crackers

  1. Preheat the oven to 350 F (175 C/Gas Mark 4).
  2. Combine the seeds with hot water and rapeseed oil. Set aside for 10 minutes.
  3. Divide batter on 2 lined baking trays. Lay parchment paper on top of each mixture, flatten the batter evenly. Use the rolling pin and roll on top of the uppermost paper.
  4. Remove the top paper. Top with a few pinches of salt flakes.
  5. Bake for 45-55 minutes, or until the crackers have become dry and golden brown.
  6. Break the crackers into bite-sized pieces.

 

Topping

  1. Spread cream cheese on the crackers, add smoked salmon slices and sprinkle with the chives.
  2. Enjoy!

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