• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

True North Kitchen

  • Recipes
  • Browse by Category
  • About Me
  • Contact/Work with Me
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Browse by Category
  • About Me
  • Contact/Work with Me
×

Home » Recipes

Gluten-Free Seed Crackers (Norwegian Crispbread)

Published: Mar 9, 2022 · Modified: May 2, 2022 by Kristi · This post may contain affiliate links.

Jump to Recipe Print Recipe

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!

Stack of Norwegian Seed Crispbread on a white surface.

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

Labeled ingredients for Gluten-Free Norwegian Seed Crispbread.
  • 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.
Seed cracker dry ingredients in a glass bowl.
Seed cracker dry ingredients stirred together in a bowl with a wooden spoon.
  • Add the boiling water and oil. Stir until well mixed. Let the mixture sit for 10 minutes (it will thicken as it sits).
Seed Cracker dough in a glass bowl with a wooden spoon.
Soaked seed cracker dough in a glass bowl with a wooden spoon.
  • 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.
Person spreading seed cracker dough out in a sheet pan.
Baked seed cracker on a rimmed baking sheet.
  • 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.
Uncut seed cracker on a wire baking sheet.
Cut seed crackers on a white surface.

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

Are these seed crackers vegan?

Yes, they are vegan.

Are seed crackers good for you?

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.

How do I store these seed crackers?

They keep well stored in a tightly sealed container at room temperature for at least a couple of weeks.

Can I freeze seed crackers?

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.

Video

Pieces of Norwegian Seed Crispbread on a white surface with a kitchen towel.

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.

Person dipping a seed cracker into hummus.

Related Recipes

Ready to try your hand at a few other Scandinavian crispbread or flatbread recipes? Give these a try:

  • Soft Swedish Flatbreads with Garden Herbs (Tunnbröd med Trädgårds Örter)
  • Soft Whole Wheat Rye Flatbreads with Scallions
  • Rye and Oat Crispbread
  • Easy Sourdough Rye Crispbread (Knäckebröd)
Stack of Norwegian Seed Crispbread on a white surface.

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.
5 from 3 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 1 hour 45 minutes
Servings: 24 crackers
Calories: 84kcal
Author: Kristi

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. 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

Calories: 84kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 51mg | Potassium: 71mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

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.

« The Ultimate Guide to Swedish Fika (with Recipes)
Creamy Split Pea Hummus »

Reader Interactions

Comments

  1. Kristi

    March 11, 2022 at 8:46 am

    5 stars
    Crispy and delicious!

    Reply
  2. Tom Pavey

    March 23, 2022 at 1:44 am

    Great. I will try making these soon.
    Tom

    Reply
  3. Betty

    April 01, 2022 at 5:15 am

    5 stars
    Easy and spectacular. Spreadcevenly and thin, rotate pan every 30 min. I tripled recipe and addrd Everything Bagel seasoning and they turned out fantastic.

    Reply
    • Kristi

      April 03, 2022 at 11:49 am

      Hi Betty! Thanks for your comment! Everything Bagel seasoning sounds divine.

      Kristi

      Reply
  4. Katie

    April 17, 2022 at 3:27 am

    Hi Kristi, could I use any oil to make these or is there something special about canola oil? Thanks, Katie
    ps - I made your sourdough rye bread last week - delicious!

    Reply
    • Kristi

      April 17, 2022 at 2:58 pm

      Hi Katie,
      Thanks for your question! Nothing special about canola oil. You can use any oil you want in this recipe. I hope you enjoy them! Let me know how they turn out!
      Kristi

      Reply
  5. Paula

    May 02, 2022 at 6:04 pm

    5 stars
    Absolutely delicious. I followed the recipe exactly. My new favorite cracker. Now my neighbor asked for the recipe as well. Easy to make and full of flavor.

    Reply
  6. Kristi

    May 03, 2022 at 11:27 am

    Hi Paula,
    So glad you enjoyed the crackers! Thanks for taking the time to leave a comment!
    Kristi

    Reply

Trackbacks

  1. Incredible crackers you make at home: a recipe renovation - miss mellie cooks says:
    May 10, 2022 at 9:19 pm

    […] Norwegian crispbread (Gluten-free seed crackers) (for original recipe, click the title) […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome

Hi, I'm Kristi! Welcome to my cozy Nordic kitchen! More about me

SEARCH RECIPES:

The cover for Scandinavian Baking Favorites e-book

Enter your email below and receive a copy of my free ebook, Scandinavian Baking Favorites!



Scandi Breakfast Ideas

Oatmeal in a bowl with a spoon on a napkin

Simple Oatmeal with Brown Sugar and Cream

A close up of a berry smoothie topped with blueberries and lingonberries

Nordic Wild Berry Almond Smoothie

Close up of a bowl of Creamy Barley Breakfast Porridge with a spoon.

Creamy Barley Breakfast Porridge

Close up of Rye and Oat Muesli with Dried Cherries and Hazelnuts.

Rye and Oat Muesli with Dried Cherries and Hazelnuts

Overnight oats topped with blueberry and granola in a jar with a spoon

Overnight Oats with Skyr and Cardamom Blueberry Compote

Toast with sliced egg, avocado and pickled beets on a plate

Nordic Avocado Toast with Pickled Beets and Egg

Top Posts

Stack of flatbreads on a plate next to herbs and a spiked rolling pin.

Soft Swedish Flatbreads with Garden Herbs (Tunnbröd med Trädgårds Örter)

Sliced rye bread on a marble surface.

Easy Overnight Danish Rye Bread (Rugbrød)

Quick Swedish Pickled Cucumbers in a jar next to peppercorns and fresh dill sprigs.

Quick Swedish Pickled Cucumbers

Slice of bundt cake on a plate with a fork.

Swedish Cardamom Cake (Kardemummakaka)

Sliced Swedish Almond Cake on a marble plate

Simple Swedish Almond Cake

Swedish pancakes on a plate drizzled with lingonberries.

Swedish Pancakes with Lingonberries

Crispbread and a rolling pin and kitchen towel

Easy Sourdough Rye Crispbread (Knäckebröd)

Rye bread slices on a plate next to a loaf of rye bread and a wooden knife with butter

Sourdough Danish Rye Bread (Rugbrød)

Categories

Footer

^ back to top

About
Work with Me
Contact
Disclosure and Privacy Policy
Accessibility Statement

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 True North Kitchen