With a backdrop of colorful leaves, Länsivierto sets a festive forest-themed table in the garden with a white table to create a serene canvas for fall colors. “The color of beets injects vibrancy during the chilly time of year, not to mention all the health benefits they offer,” says Sanna Länsivierto.
Gluten-Free Multiseed Crispbread
- ½ cup sesame seeds
- ½ cup unsalted sunflower seeds
- ½ cup flaxseeds
- ¼ cup chia seeds
- 1 cup boiling water
- 2 tablespoons olive oil
- 1 teaspoon salt
- Chopped fresh rosemary to taste (3 to 5 sprigs)
- Coarse salt to garnish
- Mix the seeds and boiling water, and leave to stand for 25 minutes.
- Preheat oven to 350°F.
- Add oil, 1 teaspoon salt, and rosemary to seed mixture. Spread on a baking sheet as thinly as possible. Sprinkle with salt flakes. Bake at 350°F for about 50 minutes, until crispy, rotating pan every 15 minutes. Cool, and break into pieces.
Recipe and Styling by Sanna Länsivierto