My Swedish friend, Malin, used to make these all the time when we were neighbors in Japan. I love them so much with dips and spreads and on their own. When made thin, they are crunchy and crispy. When spread thicker on the baking sheet, they are a little chewy. I love them both ways, but be careful not to overcook them if you are spreading them thin.
Ingredients:
• 1 cup sesame seeds
• 1 cup sunflower seeds
• ¼ cup almond flour
• ¼ cup buckwheat flour
• 2-4 T water
• ¾ t sea salt
• ½ t ground pepper
• other herbs and spices to taste, such as rosemary and lemon zest, oregano and thyme, dried parsley and basil
Directions:
Preheat oven to 350 degrees F.
Pulse dry ingredients in food processor and add water to make a paste. Don’t over-process.
Transfer to a baking sheet lined with parchment paper and spread evenly with a spatula or the back of a spoon. You can also flatten evenly by placing another piece of parchment on top and rolling with a rolling pin.
Bake 15-20 minutes until edges are golden brown. Slice with a knife while still warm in the pan and break into pieces after it has cooled. Store airtight for up to a week.