At our May monthly Sharing Get-Together we learned to make this simple whole seed bread and cracker sheet. Anna was shown how to make it by a friend in Sweden and our group was most impressed with how easy, healthy, satisfying and digestible both are.
The recipe for the bread is at My New Roots - The Life-Changing Bread
The key is to have the dry and wet ingredients ready in separate bowls and the parchment lined bread loaf pan ready. Then mix the ingredients quickly and press them into the pan before the oats and Chia absorb all the moisture and it becomes difficult to work. Leaving it out overnight is recommended for better consistency and this probably aids digestion, like with any pre-soaked nuts and seeds.
Suggested variations for a sweeter alternative are to add dried apricots or cranberries or chopped dates.
Here is Anna's cracker recipe: In metric, 1 dl = just under half a cup (.42), Whatever you use, it is the proportions that count.
2 dl fine corn meal flour (Bob's brand is what I used)
1 dl sunflower seeds
1/2 dl flax seeds
1/2 dl sesame seeds
1 dl pumpkin seeds
1/2 dl canola or avacado oil
2 dl HOT WATER, boiling from kettle (or dough wont go together).
Blend all ingredients and pour boiling water and mix well to form a dough.
Roll thin between two sheets of baking paper on a non-edge baking sheet with a rolling pin.
Toll out to edge of baking sheets. The recipe makes two full sheets of crackers.
Carefully lift off top layer and sprinkle flake salt and any herb or spice (I like rosemary).
Place top baking sheet back and press hand over to press salt and herbs into the thin cracker layers.
Take off top sheet and bake at 150 c oven (approx 325 F ???)
for approx. 50 min. until golden brown and edges curl a bit.
Store in tight tin, it will keep well.
Good with cheese and smoked fish.