There is little more than old-fashioned oats and spelt flour in these low-GI crackers, which are easy to make and endlessly useful to have on hand. They will keep for about 2 weeks in an airtight container. Makes: 18
350ml water, plus extra, to glaze
1 cup old-fashioned rolled oats
½ teaspoon salt
2 ½ cups whole-grain spelt flour, as needed
3 tablespoons canola oil
1/4 cup sesame seeds (optional)
Preheat the oven to 180°C/350°F. Line two baking sheets with parchment paper.
Combine the oats, water, salt, and 1.5 cups of the flour in the bowl of a stand mixer and beat on medium speed until combined. Mix in the oil. Gradually mix in enough additional spelt flour to make a dough that pulls away from the sides of the bowl. Roll the mixture into 18 equal balls. Place on the prepared baking sheets and press down on each ball with the bottom of a flat glass to flatten them into 8mm/⅓-inch-thick discs. Brush with water to glaze and sprinkle with the sesame seeds, if desired. Bake for 15 minutes, or until crisp and golden. Let cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
122 calories/ 510kJ; 4g protein; 5g fat (includes <1g saturated fat); 14g carbs 3g fibre; 128mg sodium
Reprinted with permission from The Nordic Way: Discover The World’s Most Perfect Carb-to-Protein Ratio for Preventing Weight Gain or Regain, and Lowering Your Risk of Disease by arrangement Pam Krauss Books, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2017, Arne Astrup, Jennie Brand-Miller and Christian Bitz