October 66:30pm – 8:30pm
Arts & Culture
October 66pm – 7pm
A cinnamon bun, a top choice to accompany coffee during fika.
4 oktober är kanelbullens dag i Sverige. October 4 is cinnamon bun day in Sweden.
I had such a wonderful time at ASI that I became a member! Thank you for the excellent programming you bring to our Twin Cities community!— ASI Member
I had such a wonderful time at ASI that I became a member! Thank you for the excellent programming you bring to our Twin Cities community!
A trip to Minneapolis isn't complete without a visit to ASI— CNN
A trip to Minneapolis isn't complete without a visit to ASI
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Look in almost any Swedish pantry and you will find at least one kind of hard cracker, commonly known as knäckebröd (literally crack- or crisp-bread). Dry breads were historically a product of the northern environment; Scandinavia’s long winters meant that grain could only be ground in the fall or spring, when streams had enough force to power water mills. A big fall baking session would produce a little soft bread and lots of hard, dry bread that could be stored and used through the whole winter. Today, we can grind grain whenever we want, but crisp bread and crackers are still a must-have for breakfast, fika, lunch, and dinner. Seedy crackers such as this one have become popular gluten free alternatives in recent years – serve with anytime of day with butter, cheese, soup or any preserved fish.
This seed cracker recipe was given to FIKA Café’s head chef Blake Meier by Liselotte Bohlin of Hemma hos Bohlin, a home restaurant in Täby, just outside of Stockholm, Sweden.
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
0.25 cup flax seeds
1/2 cup cornmeal or corn flour
1/2 tsp salt
0.25 cup vegetable oil
1 cups hot water
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