Name: Hemp seed crackers with rye and camelina oil
Total time: 105 min
Yield: 20 servings
Ingredients: 100 ml whole hemp seeds; 150 ml hulled hemp seeds; 100 ml sunflower seeds; 50 ml sesame seeds; 100 ml rye flour; 100 ml corn starch; 1 tsp salt; 50 ml cold-pressed camelina oil; 250 ml boiling water

1. Hemp seed crackers with rye and camelina oil

20 servings Total time About 1 hr 45 min Vegetarian Lactose-free Dairy-free

Ingredients

100 ml whole hemp seeds
150 ml hulled hemp seeds
100 ml sunflower seeds
50 ml sesame seeds
100 ml rye flour
100 ml corn starch
1 tsp salt
50 ml cold-pressed camelina oil
250 ml boiling water

Method

Combine the seeds, rye flour, corn starch and salt in a bowl. Add the camelina oil and boiling water, then stir to make an even mixture.
Tip the mixture onto a baking tray lined with baking parchment. Use a spatula to spread it into a thin, even layer.
Bake on the middle rack at 125–150 °C for about 1½ hours, until the sheet is dry. Slice it while it is still warm for neat pieces, or let it cool before snapping it into pieces.

Nutrition

Nutrient	Whole tray	1 piece (1/20)
Energy	9,635 kJ / 2,309 kcal	482 kJ / 115 kcal
Fat	167.1 g	8.4 g
of which saturates	15.0 g	0.7 g
Carbohydrate	114.3 g	5.7 g
of which sugars	4.9 g	0.2 g
Fibre	42.7 g	2.1 g
Protein	73.9 g	3.7 g
Salt	6.0 g	0.30 g

The original recipe was published by Hellapoliisi.

2. Seed crackers with corn flour and hemp seed meal

20 servings Total time About 1 hr 30 min Vegetarian Gluten-free Lactose-free Dairy-free

Ingredients

200 ml gluten-free finely ground corn flour (maize flour)
100 ml hulled hemp seeds
100 ml flaxseeds
50 ml hemp seed meal (ground press cake from hemp seed oil production)
200 ml boiling water
50 ml oil, such as rapeseed oil
1 tsp salt or flaky sea salt, for topping

Method

Mix the corn flour, seeds and hemp seed meal in a bowl. Add the boiling water and oil, and stir until evenly combined.
Spread the mixture thinly on a tray lined with baking parchment using a spatula or a lightly oiled hand. Sprinkle the salt on top.
Bake on the middle rack at 150 °C for about an hour. Towards the end, check that the sheet is drying out and the edges are taking on some colour. Let it cool before breaking it into pieces.

Nutrition

Nutrient	Whole tray	1 piece (1/20)
Energy	7,064 kJ / 1,685 kcal	353 kJ / 84 kcal
Fat	112.3 g	5.6 g
of which saturates	8.1 g	0.4 g
Carbohydrate	104.4 g	5.2 g
of which sugars	4.2 g	0.2 g
Fibre	34.7 g	1.7 g
Protein	50.0 g	2.5 g
Salt	6.2 g	0.31 g

How to make seed crackers crisp

Spread the mixture evenly across the tray, including the middle, so the whole sheet dries at the same rate. If it sticks to the spatula, press it between two sheets of baking parchment and peel off the top sheet before baking. Cool the crackers completely on a wire rack before storing them in an airtight container.

What is the difference between corn flour and corn starch?

Finely ground corn flour, also called maize flour, is the base of the second recipe. Corn starch is the fine starch extracted from maize. It is used alongside rye flour in the first recipe. Use the ingredient specified in each recipe.