Recipe for linseed crackers with roquefort cheese and honey

Niklas Ekstedt is the Michelin-starred chef of Ekstedt in Stockholm and one of Sweden’s most treasured restaurateurs. His innovative Nordic cooking has transformed the latest scientific findings into delicious dishes that are easy to prepare and aimed at improving health and mood. His book Happy Food is written with Henrik Ennart, an award-winning science journalist for one of Sweden’s largest newspapers.

"Unpasteurised cheese is one of the few ways to easily consume living bacterial cultures. They provide virtually the same set of lactobacilli as an expensive capsules, but they taste so much better! If you know a beekeeper, make sure you get hold of fresh honey, which is chock-full of lactic acid bacteria, during the first two weeks. Nature at its very best!"

Recipe from Happy Food by Niklas Ekstedt & Henrik Ennart, £22, Absolute Press


Ingredients for linseed crackers Serves: 4


Method for linseed crackers

  1. Mix the seeds together, pour on the water and leave in a cool place for 4 hours. Stir once an hour.
  2. Preheat the oven to 125°C.
  3. Spread the seed pulp in a thin, even layer on a baking sheet covered with baking paper.
  4. Sprinkle over the salt.
  5. Bake in the middle of the oven for 1 hour. Leave the oven door open a couple of centimetres, or open it every 10 minutes to let out the steam.
  6. Reduce the temperature and bake for a further hour.
  7. Allow to cool and break into pieces.
  8. Serve with walnuts, honey and blue cheese.
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