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This is my mother’s recipe, I just made some small adjustments in the ingredients to make them a little more “sauchy” and give my own signature substituted half of the white flour quantity with buckwheat flour and the other half with zea or spelt flour, but you can use whatever you have at home (as long as it’s not white flour, please). It’s very easy and the crisps come out so delicious that you won’t want to buy any from a bakery ever again. These also made me realize how much sugar they use on bakery crisps; if you just try them, you will notice the difference. A healthy snack for work, for your kids, and an ideal snack to have with your tea or coffee. I made 3 coating variants: one with sunflower seeds, one with pumpkin seeds, and one with raisins and black sesame seeds.
Ingredients for about 20 crisp sticks
3 cups of whole grain flour (1½ cup buckwheat and 1½ cup flour)
1 cup of orange juice
½ cup of olive oil
½ pinch of salt
½ tsp of baking soda
For the coating
½ cup of sunflower seeds (or seeds of your choice) slightly wet to stick to the dough
Preparation
Mix the flour, salt and oil in a mixer or with your hands and add the orange juice after you have first dissolved the baking soda, until the dough is made and doesn’t stick to your hands. If it sticks, add some more flour. Mould the dough in crisp sticks. Roll them over the wet sunflower seeds or the seeds of your choice and bake them on a tray with greaseproof paper in a preheated oven for 15 minutes at 175 degrees until they turn golden brown. Lower the heat to 75 degrees and bake for another 15 minutes. Leave them in the oven until completely cooled and dried completely.