In our family, we typically give a recipe the name of the person who shared it with us. This recipe is from my niece, Ebba.

• 2/3 cup (1 1/2 dl) King Arthur gluten-free flour
• 1/4 cup (1/2 dl) Buckwheat flour
• 1/2 cup (1 1/4 dl) sunflower seeds
• 1/2 cup (1 1/4 dl) pumpkin seeds
• 4 T flaxseeds
• 4 T roasted sesame seeds
• 1/4 t salt
• 4 T Canola oil
• 3/4 cup (2 dl) hot water

Mix all the dry ingredients. Add the water and oil and mix it all together. Put the mix on a baking tray with parchment paper. Use your hands or a spatula to spread the mix as thin as possible. Sprinkle the top with Maldon sea salt flakes.

Bake in 300 F (150 C) for 60 minutes (after 30 minutes I remove the tray from the oven and cut the crackers in small squares with a pizza cutter or sharp knife). Put the tray back in the oven for the remaining 30 minutes.

I usually measure up ingredients for four batches and keep three in ziploc bags in the freezer until it’s time to bake again!