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 Fahrenheit. 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.
Laura says
Made these 2 days ago and can't stop snacking on them. So good with tahini and fig jam! I made them with arrowroot powder (corn allergy). I only had about 1/2 the necessary sesame seeds, so I added hemp hearts to the mix. Like another reviewer, I ground up the flax a bit (not quite meal) and also ground the chia up a bit. These are super crispy and delicious. Thank you so much!
Kristi says
Thank you for the feedback, Laura! I'm so glad you enjoyed them.
Kristi
dusty says
Hi I have found such crackers in the store, and have experimented….would psyllium be an equal alternative to cornstarch? Same idea, a binder, works in the water. Also, I’ve found that the larger seeds dry out and while pretty as part of the package, they are hard to eat, so I run the dry ingredients through my spice blender (coffee grinder) before getting started. Seems to even out the baking. Right now, I’m experimenting. One batch oven at 200 and dehydrator at 125….My experience has shown me that slow is better! Thanks for putting this up. They are mighty pretty to look at and the taste will be fantastic!
Kristi says
Hi Dusty,
You’re right that both psyllium and cornstarch act as binders, but they behave a bit differently. Psyllium absorbs much more water and creates a gel-like structure, while cornstarch gives the crackers a lighter, crisper texture once baked. You could absolutely try substituting psyllium (start with a smaller amount — maybe 1 to 1½ teaspoons instead of a tablespoon of cornstarch) and see how you like the texture.
Grinding the seeds slightly is a great idea, especially for even baking and easier eating. I sometimes pulse mine briefly in the food processor for a similar effect. And I completely agree that slow and low baking (or even finishing in a dehydrator) gives wonderfully crisp results.
Thank you for sharing your observations. It’s always fun to hear how readers make the recipe their own!
Kristi
Eva says
These are so incredible, I make a batch each weekend. I either top them with butter or whipped cream cheese, or I add cheese and veggies and eat them like an open-face sandwich. My husband eats them with hummus. I've played around with different seeds (love adding hemp hearts!), and they always turn out delicious. Thank you!
Kristi says
Thanks so much for your comment, Eva! I love the hemp hearts addition. I'll give that a try!
Kristi
Moya says
Bonjour,
Tout d'abord, merci pour la recette.
Ça a l'air bien bon.
J'aurais une question : quel est le volume de la tasse employée pour cette recette de craquelins s'il vous plaît ?
Merci par avance pour votre réponse.
Cordialement.
Rachel says
I don't want ANY OTHER CRACKERS NOW!! I have made these at least once a week for the past 6 weeks and they are what I crave for lunch now almost every day. Tip: I have started use a silicone mat and a pair of latex gloves... spread the dough out with my gloved hands on the mat--easy peasy! Then I wash the gloves and keep them in a special place so I never lose them. Also, I am using ground flax seed instead of whole-- more nutritional value as your body can absorb the vitamins more efficiently from the ground version, plus almost acts as a flour.
Kristi says
Love these tips! Thanks, Rachel!
Kristi