Open-faced sandwiches are so good and, being a Dane, I was raised on them. In Denmark, we have open faced sandwiches every day, in all variations and in every creation. Open-faced sandwiches rock! The perfect finger food and greatest snack you can imagine. Only your fantasy sets the limit for what you can put on them. This is served on “no knead bread” but could easily be served on freshly made rye bread, which is the traditional for Danish open sandwiches. Continue reading
These crackers are so tasty and they can be whipped up in minutes. It is a Danish recipe from a friend and the original recipe calls for wheat flour. But another of my friends, who is allergic to gluten, uses buckwheat, rice flour and chickpea flour. The thing is that you can use any flour you like for this recipe and they will be crispy and good
note however that some types of flour may need some assistance in sticking together. For example, in this recipe, I used chickpea flour, and I needed to add 1/4 extra flour to get the right consistency.
(1 dl = 0.42 cups)
1 dl chickpea flour
1/4 dl wheat flour
1 dl sunflower seeds
1 dl sesame seeds
1 dl flax seeds
1/4 dl olive oil
2 teaspoons baking powder
1 dl water
Mix it all the ingredients together – and put the dough on a piece of baking paper. Put another piece of baking paper on top (so the roller won’t stick) and then roll it as thin as you can get (or to the thickness that you prefer). When it is evenly rolled out remove the top piece of baking paper and put the rolled out cracker dough (still on the bottom piece of baking paper) onto a baking tray. Cut it into squares and bake in 350F hot oven for 12-14 min – till they are slightly golden.
Take them out and leave them to cool. Enjoy the crispy crackers with honey and a cup of tea………………
Or for lunch with hummus like this…………….
Or perhaps with cheese like this…………… and a glass of wine
Or just on their own!
Keep them in an air tight container.