Gluten-Free Seed Crackers (Norwegian Crispbread)
Whether you call these crackers or Norwegian Crispbread (Knekkebrød), these golden, crispy seed crackers are a dream, both to make and to eat! 5 different varieties of seeds come together with the help of a little water and cornstarch to create one of the best homemade gluten-free crackers you'll ever have the pleasure of eating.
And the good news is that the process for making them couldn't be easier! I'm talking no more than 10 minutes of hands-on time here. Grab ALL THE SEEDS, a bowl and a sheet pan and let's get started!
Why This Recipe Works
- These 5 seed crackers are incredibly easy to make. Simply stir the ingredients together, spread the dough out on a sheet pan and bake. Done! Perfectly crisp, homemade gluten-free crackers.
- The mix of seeds included creates a tasty and nutritious cracker.
- This recipe contains NO FLOUR. Cornstarch and chia seeds serve to bind the crackers together.
What Makes This Recipe Nordic/Scandinavian?
Scandinavians eat a lot of crispbread, Swedes boasting the highest consumption, closely followed by Norway. It is considered a form of bread, not just a cracker, and serve it for breakfast, lunch, dinner and as a snack in between meals. It is often made with rye flour but can also include wheat, oats or barley and/or a variety of seeds such as flax or sunflower.
Norwegian Crispbread (Knekkebrød) is often made as a hearty seed cracker that is bound together with rye flour. This recipe is quite simply a gluten-free version which substitutes corn starch for the rye flour. This artisan crispbread from Norwegian Baked is an excellent example of the traditional variety (and a delicious option if you don't mind a little gluten (rye flour has a minimal amount) and don't want to bake it yourself).
Ingredients
- The stars of the show here are the seeds: Pumpkin (pepitas), sunflower, flax, sesame and chia. We've got them all! Not only do they bring great flavor to these crunchy crackers, the are each nutritious in their own way. See the FAQ section below for more on the nutritional value of seeds.
- Cornstarch helps bind the crackers together.
- Canola oil helps them brown and crisp in then oven.
Special Equipment Needed
- Parchment paper
- 13x18 Rimmed baking sheet
- Small offset spatula (not essential but helpful)
How To Make This Recipe
- Preheat the oven to 275 degrees. Line a rimmed baking sheet with parchment paper and set aside.
- Put all of the dry ingredients in a large bowl. Stir to combine.
- Add the boiling water and oil. Stir until well mixed. Let the mixture sit for 10 minutes (it will thicken as it sits).
- Scrape the dough out onto the prepared pan. Spread into a thin layer (this is where the small offset spatula comes in handy) that reaches nearly to the edges of the parchment paper.
- Sprinkle with sea salt and transfer to the oven. Bake for about 90 minutes or until golden brown and crispy.
- Allow the baked cracker to cool on the sheet pan until just warm. Transfer the parchment paper with the cracker on top to a wire cooling rack and let it cool completely.
- To serve, either break into randomly-sized pieces for a rustic look or use a serrated knife to cut into squares.
Expert Tips
- Take your time spreading the dough into a thin, even layer. This may take a few minutes so be patient. If you are having trouble, you can always dampen the spatula with water to help smooth things out.
- Rotate the pan occasionally if the crispbread is browning unevenly. Oven temperatures can vary from one corner of the oven to another. Rotating the pan helps everything become evenly golden brown.
FAQs
Yes, they are vegan.
Yes! Seeds are an excellent source of fiber, protein, healthy fats, antioxidants, vitamins and minerals. Flax and chia seeds also good sources of omega-3 fatty acids.
They keep well stored in a tightly sealed container at room temperature for at least a couple of weeks.
Yes! These crackers freeze very well. Simply place in a freezer bag or similar container, seal tightly and store in the freezer for up to 3 months.
What to Serve with Seed Crackers
Quite honestly, the options are endless! Sliced cheese and/or cured meats, herring (embrace your inner Norwegian!), hummus, goat cheese, tapenade, hard-boiled eggs, jam.....let your imagination go wild. Here are some of my favorite toppings:
- Mashed avocado, olive oil, salt, pepper flakes and a squeeze of lemon
- Creamy Egg Salad with Dill and Capers
- Roasted Beet Hummus
- Creamy Split Pea Hummus
- Goat cheese and Nordic Summer Herb Sauce
- Cream cheese and Blueberry Cardamom Compote or Roasted Pear Compote with Cardamom, Vanilla and Ginger
- Almond butter and sliced apples
They are also quite nice alongside cozy soups and stews.
Related Recipes
Ready to try your hand at a few other Scandinavian crispbread or flatbread recipes? Give these a try:
Recipe
Gluten-Free Seed Crackers (Norwegian Crispbread)
Ingredients
- ⅓ cup sesame seeds
- ½ cup flaxseeds
- ½ cup raw pepitas pumpkin seeds
- ½ cup raw sunflower seeds
- 2 tablespoons chia seeds
- ⅓ cup cornstarch
- ½ teaspoon salt
- 3 ½ tablespoons canola oil
- ¾ cup boiling water
- Flaky sea salt for sprinkling
Instructions
- Preheat the oven to 275 degrees F. Line a 13x18 rimmed baking sheet with parchment paper and set aside. Stir the seeds, cornstarch and salt together in a large bowl. Add the oil and boiling water. Stir to combine. Let the mixture sit for 10 minutes.
- Spread the batter into a thin layer on top of the parchment paper (a small offset spatula really helps this along). Sprinkle the top with sea salt.
- Transfer to the oven and bake for about 90 minutes or until golden brown and crisp, rotating the sheet pan as necessary to encourage even browning. Once it is cool enough to handle, move the parchment paper with the cracker on top to a wire rack to cool completely. To serve, break the crispbread into pieces for a rustic look or cut into squares using a serrated knife.
Video
Notes
- Take your time spreading the dough into a thin, even layer. This may take a few minutes so be patient. If you are having trouble, you can always dampen the spatula with water to help smooth things out.
- Rotate the pan occasionally if the crispbread is browning unevenly. Oven temperatures can vary from one corner of the oven to another. Rotating the pan helps everything become evenly golden brown.
Nutrition
If you loved this recipe, give it a star review! Also, snap a picture of your Gluten-Free Seed Crackers (Norwegian Crispbread) and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.
These were excellent! Any storage suggestions?
Hi Judy,
I store mine in an airtight container at room temperature for a couple of weeks and they hold up quite well. You could also freeze them!
Kristi
Thanks for sharing this delicious recipe! It worked perfectly and held together. I subbed psyllium husk for chia seeds as I didn't have them on hand. I have a question about the flax seeds, could you use ground flax, or sub with psyllium husk?
Hi Lynne,
'm so glad you enjoyed the crackers! The flax seeds are important because they help bind everything together while also adding texture and flavor. Ground flaxseed can be used, but the texture of the crackers will be different, slightly denser and less crunchy than when made with whole flax seeds.
I wouldn't recommend substituting all of the flax with psyllium husk. Psyllium absorbs much more liquid than flax and can make the crackers tough or overly firm. Since you had success replacing the chia seeds with psyllium husk, I'd leave the flax seeds as written in the recipe if possible.
If you'd like to experiment with ground flaxseed, it should work, but you may need to add a little extra water if the mixture seems dry before baking.
Thanks so much for your question!
Kristi
I scored them with a knife into 2cm squares after 30 min of baking. When finished they easily broke into nice pieces.
Thanks for the feedback, Lars! That is a great idea.
Kristi
Wonderful recipe, thank you!
I had a bit of trouble spreading the ‘gluey’mixture thinly with my old hands …
It would be easier to spread when the hot water has just been mixed in ( less stiff) - does it work if you let it absorb and gel while flattened in the tin?
Hi Sam,
Thanks for your feedback! Next time, I would let the mixture sit for just 5 minutes instead of 10. Alternatively, add a little water if your mixture seems too thick prior to spreading. Luckily the recipe is very forgiving! I see you are in the UK and I've had other readers mention that cornstarch is called cornflour where you you are and that it behaves a little differently than American cornstarch. It should definitely still work though - it might just require a little tweaking to get the consistency right. I hope you give them another try!
Kristi
I used a second piece of parchment paper to press the seeds into a nice, flat even rectangle (it didn’t stick). Next time, I want to use a smidge less time to bake and add some honey to the mix. I do love this recipe! Thank you!
Thanks for your feedback, Steve! Glad you are enjoying the crackers.
Kristi
These are fabulous! Don’t hesitate to try!
Thanks, Christine!
These crackers are absolutely delicious. I added some garlic powder to the mix, and may also onion powder to my next batch. They baked up perfectly.
Great recipe!
Thanks, Susan! I'm so glad you enjoyed them.
Kristi
Hi Kristi, does the boiling water kill the nutrients? Could the boiling water be added to the cornstarch first until it cools a bit, then add the seeds?
Hi Angela,
Great question! The boiling water doesn’t significantly “kill” the nutrients in this recipe. Most of the seeds (like flax, chia, sesame, sunflower and pepitas) are quite heat-stable, and since the crackers bake for 90 minutes anyway, they are exposed to sustained heat in the oven regardless. The boiling water is primarily there to hydrate the seeds and activate the chia and flax so they help bind everything together.
I wouldn’t recommend adding the boiling water to the cornstarch first and waiting for it to cool before adding the seeds. The hot water helps the mixture gel properly and ensures everything hydrates evenly right from the start. If the water cools too much before hitting the seeds, you may not get the same binding effect and texture.
Hope that helps, and let me know if you try them!
Kristi
I don't know what I did wrong but the parchment paper stuck to the craclker...
Hello,
Oh no! That’s frustrating. Most of the time when the parchment sticks, the crackers just needed a little more time in the oven. They should be fully dry and crisp before cooling. If there’s any moisture left underneath, they can cling to the paper.
Next time, try baking them a few minutes longer until they’re deeply golden and dry to the touch, and let them cool briefly before transferring to a rack. If they’re already stuck, you can flip the whole sheet over and gently peel the parchment away from the back.
And sometimes it really is the parchment. Some brands release better than others!
Hope that helps!
Kristi