Buckwheat knäckebrot with carrot chutney (GF-SF-V-DF)

Making bread, glutenfree bread that is, is always a challenge.

This winter I have a plan to start a sourdough experiment and try creating a tasty sourdough bread, gluten free. It’s in my mind.

That is how it works, it all starts in my mind. An idea has to ripen there first before I start experimenting. 

So for the time being I stick to my every day, delicious bread, which is a version of this great bread.

But today I was craving something different, something crunchy to go with the carrot chutney I made yesterday.

And so I made this knäckebrot or cracker or crispy flat bread, whatever name you want to give it. It’s tasty, easy, quick to make and above all: naturally glutenfree and consisting only of seeds!

What you’ll  need for 1 baking tray or about 12 pieces:

110 g pumpkin and sunflower seeds

35 g flax seeds, roughly ground

90 g sesame seeds

130 g buckwheat grouts, ground into flour

2 tbsp olive oil

200cl boiling water

½ tsp sea salt

First pre-heat the oven on 160°C. Place a sheet of baking paper on a baking tray and set aside.

Stir everything well in a big bowl, first the dry ingredients, then olive oil, then boiling water.

Place on the baking tray, lined with a sheet of baking paper, and press out with your hands till almost covering the tray. The dough will be about ½ cm thick.

Bake in the middle of the oven for 55 min, till golden brown and crisp.

Let it cool and break or cut into desired shape.

Eat for example with some jam in the morning or with some of this full-coloured and spiced carrot chutney.

Carrot chutney 

1 tbsp coconut oil

1 tsp cumin seeds

1 onion, chopped fine

1 clove of garlic, chopped fine

1 tbsp freshly cut ginger

½  tsp curcuma

1 dry red chilly

1 tomato, chopped fine

1 ½ cups carrots, small cubes

½ tsp sea salt

Squeeze of lemon juice

Heat the coconut oil in a saucepan and add the cumin seeds.

When they start to splutter, add onion and fry them very softly for about 8 minutes till translucent. Then add ginger, garlic and curcuma and stir a few times.

Add red chilli , stir and add the tomatoes, fry them till they are soft.

Then it’s time for the carrots, salt and a few tablespoons of water.

Stir everything well and put a lid on top. Let it cook for 15 minutes, while stirring every 5. When they are cooked, turn of the gas, let it cool a bit, add some lemon juice to your taste and puree the chutney. Let it cool completely and enjoy!