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Food & Home

Magnus’s Cali-Inspired Fäviken Taco

Magnus Cali-fied a classic Fäviken flaxseed cracker by mixing in local almonds and red walnuts, then topped it with beautiful produce from the farmer’s market.

Serves 2-3

for the cracker:

½ cup brown flax seeds

¼ cup raw almonds, roughly chopped

¼ cup raw walnuts (use red ones if you can find them), finely chopped

1 tablespoon potato starch

¼ teaspoon kosher salt

1 cup boiling water

¼ cup freshly squeezed lime juice in a spray bottle


for the toppings:

2 leaves dino kale, torn into small pieces

4 cherry tomatoes, cut into quarters

4 small slivers of avocado

½ teaspoon of finely sliced grapefruit zest

1 grapefruit segment cut into small pieces

petals of 1 chamomile flower

12 pomegranate seeds

1 small black radish, very thinly sliced

½ small watermelon radish, very thinly sliced and cut into quarters

½ teaspoon fresh oregano leaves

1 tablespoon cilantro leaves

1 teaspoon dill

1. Preheat the oven to 320°F.

2. To make the cracker, combine flax seeds, chopped almonds, chopped walnuts, potato starch, and salt in a medium bowl. Slowly pour in the boiling water, whisking constantly. Let the mixture soak for 20 minutes, or until nicely thickened.

3. Place a sheet of parchment paper on your work surface, pour over the mixture, then top with another sheet of parchment. Using your hands or a rolling pin, roll or press the mixture into a ¼-inch thick sheet.

4. Peel off the top sheet of parchment and transfer to a baking sheet. Bake in the oven for about 1 ½ hours, spraying with lime juice every 30 minutes or so, or until the cracker is a deep brown color and very crispy.

5. Let cool before topping with all of your produce.