I will never be known as a diligent blogger, that is for sure! Oh well, it’s just one of many of my shortcomings but hey – there is so much to fill the days with! Summer is here and so I thrive. I’m happy to announce that I am in the process of writing a new book with a short deadline (which to me is the best inspiration and the only way to get anything done). Very excited, and it wont be long till it will see the light of day, May 2017, so will tell more about it later.
But NOW, let’s focus on today: wild flower season is more or less over and the plants are busy producing seeds to assure their reproduction. A very magical thing, seeds. They contain all they need to grow a new plant after hibernating all winter. They are very nutritious food. Minerals, proteins, fatty acids, carbohydrates and lots of vitality! I have tried various recipes like seed mix to sprinkle on yoghurt or fruit, and seed crackers. Here I will share a recipe for the crackers – the actual baking them is fast and easy, it’s collecting and taking care of the seeds that takes time. Slow fast food!
Begin by taking a walk in a green area, bring a pair of scissors and your favorite basket or a bag and go out for a walk on a dry, sunny morning before noon or early evening. Pick nettles (that have produced the tiny flowers that hang out on little clusters from the stem), lambsquarters (same – clusters of tiny flowers / seeds from the stem), wild cumin seeds and wild chives that have a small head of sprouts on top. For example. While you’re out there – pick a handful of tender yarrow leaves and dry those as well. Make them into small bouquets and hang them in a dry, warm spot, or spread them out on a sheet of paper to dry for a few days.
When all is dry, the work begins – pulling or rolling off the seeds, this is the fun part. Begin by gently shaking the nettles over a bowl, then roll them between your palms and lastly pull off the last of the seeds from the little pendants. Do the same with the Lambsquarters. Pull off the seeds from the goutweed. Mix them in a bowl.
This step can be skipped over, if so, just replace the buckwheat with other seeds in the recipe. Buckwheat adds nice crunch and flavor to the crackers.
Soak 1 dl buckwheat in cold water over night. Remove the water. Set the oven for 100 degrees. Spread out the buckwheat evenly over a baking tray (covered with baking paper). Leave until dry, this may take a couple of hours.
The baking can begin. In a pot, bring 3 dl water to boil, add some nettle or yarrow or other green that you like to flavor the crackers with. Let it simmer under a lid for a few minutes. Remove the herbs.
Set the oven for 150 C.
Mix the following in a bowl:
1 dl flaxseed 1 1 dl sesame seeds 1 dl pumpkinseeds 1 dl roasted buckwheat (can be excluded, if so add more of the other seeds) 1 dl sunflowerseeds 1 dl mixed wild weeds 1 tbs psyllium husk 1/2 dl rape seed oil or other that you prefer such as olive oil for example 2 dl herbal infusion salt
Mix the seeds and psyllium husk in a bowl. Add the oil and salt, stir, then pour the hot water over it. Stir again. Put a baking sheet on a baking tray and spread out the seed mix, it should cover the whole surface. Use a fork to spread it out evenly, in a thin layer. Put the tray in the middle of the oven and leave for 40 – 45 minutes. Turn off the heat and leave it to dry in the oven 10 – 15 minutes. Break into peaces of desired size. Done!