Crackers, Danish style

A recipe, gifted from my Sassy Sister Cyclin buddy, Stephanie. Its her recipe, via her Danish aunt, an active 70somethin' living in Copenhagen. So the concept is easy--many different seeds and wholegrains, added with olive oil, flour, baking powder and salt. Here is the impressive result: a homemade cracker that perfectly suits a healthy at-work lunch. And you will actually look forward to eating your pre-preped lunch...no like those other lunches that you spend the morning plotting how and why to dodge the sensible lunch you brought!!!

Knaekkebrod (crispbread) Crackers 

By Birthe Kroll (Stephanie’ Regenolds' aunt)

1 dl sesame seeds

1 dl pumpkin seeds

1 dl flax seeds

1 dl sunflower seeds

1 dl oats

3.5 dl white flour

2 ½ tsp salt

1 ½ tsp baking powder

1 dl olive oil

2 dl water

Combine all dry ingredients. 

Add water and oil. Mix.

Divide into three portions (or more depending on size of baking sheet) and roll each portion between 2 pieces of parchment paper as thinly as possible. Place on large baking sheet and peel off top paper (it will bake on the bottom paper). Gently cut with knife or pizza wheel into bars/rectangles.

Bake in preheated 392 degree oven (I used 350 convection) for about 15 minutes; you want it dark but watch carefully so it does not burn. Store in airtight container when cooled.