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Home » Recipes

Gluten-Free Seed Crackers (Norwegian Crispbread)

Published: Mar 9, 2022 · Modified: May 12, 2023 by Kristi · This post may contain affiliate links.

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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.

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:

  • Stack of flatbreads on a plate next to herbs and a spiked rolling pin.
    Soft Swedish Flatbreads with Garden Herbs (Tunnbröd med Trädgårds Örter)
  • Flatbreads stacked on a towel next to a rolling pin
    Soft Whole Wheat Rye Flatbreads with Scallions
  • Close up of Easy Swedish Crispbread (Knäckebröd) on a plate.
    Easy Swedish Crispbread (Knäckebröd)
  • Crispbread and a rolling pin and kitchen towel
    Easy Sourdough Rye Crispbread (Knäckebröd)
Close up of a stack of gluten-free seed crackers (Norwegian Crispbread)

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.
4.96 from 25 votes
Print Pin Rate
Course: appetizers, Breads and Buns
Cuisine: Nordic, Nordic Scandinavian, Norwegian
Keyword: easy seed cracker recipe, Norwegian crispbread recipe
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour 30 minutes minutes
Total Time: 1 hour hour 45 minutes 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 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

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.

More Nordic/Scandinavian Recipes

  • Overhead view of Spiced Pear Cake with Cardamom next to pears and cardamom pods.
    Spiced Pear Cake with Cardamom
  • Close up of Danish Pancakes (æbleskiver) next to raspberry jam.
    Æbleskiver (Danish Pancakes)
  • Close up of Tomte Muffin cut in half.
    Tomte Muffins (Swedish Apple Muffins)
  • Featured image for Kale and Butternut Squash Salad.
    Kale and Butternut Squash Salad

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
  7. K C

    June 28, 2022 at 6:53 am

    5 stars
    So good! In order to roll the batter out, I topped it with another piece of parchment paper and used a rolling pin on top of that to get a nice even layer. Worked great. Thank you for this wonderful recipe!

    Reply
    • Kristi

      June 28, 2022 at 11:18 am

      Hi KC,
      Thanks for your feedback! So glad you enjoyed the crackers!
      Kristi

      Reply
  8. Margaret

    September 13, 2022 at 2:11 pm

    5 stars
    I made this recipe exactly as it was described, and it turned out perfect. Delicious. I did notice browning after 1hour of oven time and I took out after 1h10. Next time will let cook slightly longer. So healthy and so yummy

    Reply
  9. Terri

    September 21, 2022 at 5:38 am

    5 stars
    These crackers are wonderful and so addictive. I baked mine on a pizza stone for the first 2/3 of the baking time rotating half way, then baked the tray on the middle rack for the last 30 minutes. The crackers came out perfect. Thank you for such a terrific recipe.

    Reply
  10. Lynette Lewis

    October 20, 2022 at 11:50 am

    5 stars
    Been buying these at Fabrique Bakery in NYC for a long time, these are almost exactly like theirs and now I can create at home. Delicious and simple and such a healthy snack, thank you!!!

    Reply
    • Kristi

      October 20, 2022 at 12:11 pm

      Hi Lynette,
      Thanks for your comment! I'm so glad you are enjoying them!

      Kristi

      Reply
  11. Sharon

    November 24, 2022 at 6:54 am

    5 stars
    Is chia seeds a must or can you leave them out? I have everything but not chia seeds.

    Reply
    • Kristi

      December 04, 2022 at 3:59 pm

      I haven't tried it without the chia, but I think they do gel up and help hold everything together.
      Kristi

      Reply
      • Lisa Parise

        June 04, 2023 at 8:22 am

        4 stars
        I made without chia seeds and I think they are necessary - the batter never got 'thick' as suggested, the chia must do all the work on that...if i did without chia again I would reduce the amount of water by at least 1/2 or just treat the chia as a mandatory ingredient. I also add hemp hearts (sub for 1/2 sunflower seeds) and I also sprinkled Trader Joe's Dukka on top which gives it a nice nutty/fennel flavour which I love.

        Reply
        • Kristi

          June 10, 2023 at 2:07 pm

          Hi Lisa,
          You are right! The chia seeds are the glue that hold these together. Definitely try them again with the chia!
          Kristi

          Reply
  12. Pauline Stewart

    December 02, 2022 at 1:42 pm

    HI KRISTI,
    Just wondering if there is a reason why your recipe uses cornstarch (which is a high carb) when most other seed cracker recipes do not? Can you omit the cornstarch or replace it with arrowroot powder? Thx

    Reply
    • Kristi

      December 04, 2022 at 3:54 pm

      Hi Pauline,
      No reason other than that a lot of the Scandinavian recipes I looked at for this recipe included cornstarch. I think you could use arrowroot powder! I've never tried it so I'm not sure about the ratios but I think the effect would be the same.
      Kristi

      Reply
    • Mel

      March 12, 2023 at 8:11 pm

      5 stars
      Love these crackers! I have made them twice now, the second time bringing them into work for a morning tea and now I have to share the recipe with everyone 🙂

      I did make some changes based on things I had though:
      - Instead of flaxseeds, I used flaxseed meal
      - Instead of canola oil, I used olive oil (not just because I had it on hand but also because I love the different flavour)
      - Instead of cornstarch, I used arrowroot powder
      - After 30mins in the oven, I took the trays out and gently cut the crackers into squares. When the full cooking time was finished, they very easily just broke into perfect little squares with very little crumbs. Another option to this would be to maybe cook for 45mins, use cookie cutters to cut some shapes and bake with some separation between them.
      - I want to experiment using some different herbs or maybe some dehydrated/ground jalepeno's for some extra kick!

      Thank you for a wonderful recipe!

      Reply
      • Kristi

        March 14, 2023 at 12:08 pm

        Thanks so much for your comment, Mel! Love your substitutions and suggestions!
        Kristi

        Reply
  13. Barbara

    December 05, 2022 at 2:33 pm

    Hi Kristi, I think you have a type-o in your recipe. The recipe says Cook Time 2 hours and 30 minutes. Is it supposed to be 90 minutes, which is only 1 hour and 30 minutes?

    Reply
    • Kristi

      December 06, 2022 at 10:56 am

      Hi Barbara,

      Good catch! I made that change in the recipe. Thanks for letting me know!

      Kristi

      Reply
      • Seana

        January 04, 2023 at 3:45 pm

        5 stars
        I actually cook it for the 2 1/2 hrs, but I also add in 1/2 cup of hemp hearts (lovely, slightly sweet flavor) and a 1/2 cup of flax meal, which requires the addition of more water, so that will cause the additional time.
        My husband wont eat any other crackers now.

        Reply
  14. Mary E Kingsley

    January 04, 2023 at 4:58 pm

    5 stars
    Hi! I love this recipe, have made it a few times. Most of the time it turns out perfectly, but the last two times I have made it the crackers don't hold together and it becomes more like granola. Do you know what is happening? I will say that sometimes I go off to do something else so that it is sitting for more than ten minutes before I put it in the oven. Could it be that it's getting too dry ?

    Reply
  15. Kristi

    January 05, 2023 at 9:26 am

    Hi Mary,
    Thanks for your question! I've never had that happen before. I think your theory about it getting too dry is probably a good one. You could also check the expiration date on your cornstarch to make sure that it is still good. If it isn't activating properly, that could be an issue as well. Hope this helps. Please keep me posted!
    Kristi

    Reply
  16. Evelyn Clifford

    January 08, 2023 at 4:34 pm

    5 stars
    I watched Kristi demonstrate this recipe at Norsk Høstfest in Minot ND last fall and have made it twice. These are great directions - I follow them perfectly and end up with a WONDERFUL seeded crispbread! I especially love this recipe for all my friends who are gluten free! Thank you Kristi!

    Reply
  17. Zarah

    January 09, 2023 at 8:28 am

    5 stars
    Delicious! I have been making these crackers every week for the past month. It’s officially my go to snack. I’ve also shared the recipe with friends and family because they’re so quick and easy to make plus VERY healthy. Thank you so much for sharing!

    Reply
  18. Juli

    January 20, 2023 at 2:23 pm

    Hi Kristi,
    Is it possible to omit the cornstarch and add the rye flour in its place? I don't require a gluten free diet and I'd like the addition of the rye flour. How do I incorporate it? I just returned from Norway and ate knekkebrød daily...missing it!
    Thanks so much!

    Reply
    • Kristi

      January 23, 2023 at 10:39 am

      Hi Juli,
      I've never tried it with rye flour, but I think you could probably add some! I don't think I would eliminate the cornstarch entirely as it really helps everything bind together. You could try cutting back on it (and maybe on some of the seeds) with the addition of some rye flour and see what happens. Hope this helps!

      Kristi

      Reply
  19. sidnie

    January 21, 2023 at 2:32 pm

    5 stars
    Love these crackers!! Delicious!! Thank you. And since I have some hemp hearts in the cupboard, I may try to add some of thoe too.

    Reply
    • Kristi

      January 23, 2023 at 10:40 am

      Great idea! So glad you are enjoying the crackers.

      Kristi

      Reply
  20. Teresa

    February 02, 2023 at 11:59 pm

    Yours is the second recipe that I’ve tried, mostly because the first recipe was almost all Parmesan cheese which was yummy, but I wanted something a little healthier. Problem is I gobbled up your recipe in two nights flat! Do you think it would be okay to add some Parmesan to your recipe?

    Reply
    • Kristi

      February 03, 2023 at 9:00 am

      Hi Teresa,
      I think that would be really delicious! Please report back and let me know how it goes!
      Kristi

      Reply
  21. Ellen

    February 19, 2023 at 12:30 pm

    5 stars
    This is hands down the best seed cracker recipe I have found. So easy, delicious and perfectly crispy. I will be making these again and again, and I'm excited to play around with different variations!

    Reply
  22. Carisa Wilder

    February 22, 2023 at 12:25 pm

    I adore these and eat them instead of bread. Here are my tips:

    I suggest adding nutritional yeast and experiment w/ dried herbs. Use olive oil or butter/ghee anything basically rather than canola. After mixing all of the dry ingredients, take out a cup and grind it to a coarse flour (I have a coffee grinder I use for slices) add it back to the bowl, mix in and proceed w/ the oil and hot water. I put the 3/4c of hot water into the glass measuring cup and add the oil to the water. Mix it and then add to dry ingredients.

    Also, after patting the dough out evenly onto the baking pan- probably the most challenging step- score the dough. That helps them cook more evenly. I do nice big crackers. I have been baking them at a higher temp for shorter time when I’m super busy and only have an hour or so. I prepare 2 separate batches and then put one in a container in the fridge before adding the liquid so I have another batch ready to go! Thx so much!!! These are delightful!!

    Reply
    • Tracey Gibson

      April 27, 2023 at 11:54 am

      Love your creative take on this recipe! I’ll try it next time I bake these. It won’t be long because they disappear pretty fast around here!

      Reply
  23. Tracey Gibson

    April 27, 2023 at 11:50 am

    5 stars
    Thank you so much for sharing this recipe! I have made seed crackers before, and they were good, but the texture of these crackers is superior. I was missing the cornstarch or Arrowroot, boiling water, and the 10-minute rest before spreading in the pan. I added fresh rosemary and sprinkled a few pretty salt crystals before baking. The result is absolutely delicious! Fresh crackers with a hint of tiny salt bombs. I can’t wait to try your other recipes! You are gifted!

    Reply
    • Kristi

      April 27, 2023 at 4:50 pm

      Thanks, Tracey! I will have to try some fresh Rosemary in mine next time. That sounds delicious!

      Kristi

      Reply
  24. Maureen Dyment Strong

    April 29, 2023 at 10:53 pm

    5 stars
    Very simple recipe. Came out exactly as pictured and tastes great!

    Reply
    • Kristi

      May 01, 2023 at 9:27 am

      So glad you enjoyed them!

      Reply
  25. Danielle

    April 30, 2023 at 3:06 am

    5 stars
    A colleague shared this recipe with me and I had to try! Very happy with how they turned out. So tasty and crispy! I stored the broken up biscuits in an airtight container overnight and they lost a lot of the crunch. Still tasty but I wondered if you had any other storage suggestions to keep the crunch.

    Reply
    • Kristi

      May 01, 2023 at 9:26 am

      Hi Danielle,
      Mine usually stay crispy so I'm not sure! Definitely make sure they are completely cool before storing. I use a Ziploc bag for mine. I'm not sure if that makes a difference but I've always had good luck with it!
      Kristi

      Reply
    • Sharon

      September 11, 2023 at 5:43 am

      I have made this recipe twice. Though they turn out well and taste nice, they lose their crispiness. I even cooked longer this time. I would love to now why also Danielle.

      Reply
      • Kristi

        September 12, 2023 at 7:51 am

        Hi Sharon,
        I am truly perplexed! My crackers stay crispy for weeks after I bake them. Are you waiting until they are completely cool and storing them in an airtight container? As long as you are following the recipe, I really can't say what is going on as I've never had that experience. Sorry to not be of much help!
        Kristi

        Reply
  26. Jill

    May 08, 2023 at 4:35 pm

    5 stars
    Brilliant recipe. Love these, and they are also a hit with GF friends. So easy to make. Great to nibble on without any topping too.

    Reply
  27. Jaydee

    June 23, 2023 at 5:21 pm

    5 stars
    Delicious and very easy to make.

    Reply
  28. Dawn Schroeder

    July 15, 2023 at 7:00 am

    5 stars
    Made these before and love them, just wondering how long they will keep. I plan on traveling and want to take them and would like to know how far in advance I can make them.
    Thanks,
    Dawn

    Reply
  29. Kristi

    July 27, 2023 at 9:06 am

    Hi Dawn,
    Thanks for your comment! I would say they keep well for at least a week to 10 days at room temperature in a tightly sealed container. I haven't tried freezing them but I suspect that might be a possibility as well!
    Kristi

    Reply
  30. Idaho Girl

    August 01, 2023 at 3:12 pm

    These are fantastic. I also subbed olive oil for the canola, and added some rosemary and Penzey's "Justice" seasoning, which is onion/garlic/shallots/green peppercorns. 3/4 tsp each.

    BUT my big tip is for the "spreading" process. Place the parchment paper on your counter and plop the dough on it. Then place another parchment sheet on top, and use your rolling pin to roll thinly and evenly. Remove the top parchment and gently nudge the filled parchment onto the baking sheet. Easy peasy!

    Reply
  31. Felicia

    August 07, 2023 at 8:56 am

    5 stars
    Faboulous recipe! Came out perfect the 1st time. Crunchy and tasty, excellent alternative to commercial crackers. Thanks!

    Reply
    • Kristi

      August 07, 2023 at 9:03 am

      You are welcome! Thanks for your feedback!
      Kristi

      Reply
  32. jo

    August 08, 2023 at 7:46 pm

    5 stars
    Love this recipe! I have made many batches and sometimes the crackers come out chewy. One half will be crisp and crack and the other half will be tough and chewy. Any tips on why? Thank you for sharing this recipe!

    Reply
    • Kristi

      August 14, 2023 at 8:08 am

      Hi Jo,
      I'm not sure! As long as you are spreading them evenly in the pan, the only thing I can suggest is that you rotate the pan a few times during baking. That should help even things out. Thanks so much for your feedback!
      Kristi

      Reply
  33. Shannon M Tucker

    August 22, 2023 at 4:19 pm

    why are you using canola oil?

    Reply
    • Kristi

      August 23, 2023 at 8:55 am

      For neutral flavor. Feel Free to use any oil you like!

      Reply
  34. Jdecor

    September 07, 2023 at 3:39 pm

    5 stars
    Great recipe! I used to buy these at the store but now I can make them at home and switch up the spices and recipe! I used arrowroot powder and olive oil, I took them out 20 minutes early and they’re definitely done and super crunchy. I find them a bit oily so I may fiddle around with the oil amounts/different oils. I used a slightly smaller pan and a wide rubber spatula to flatten, worked wonderfully. I took a tip from another reviewer and cut with a chef knife after 30 minutes, then returned to the oven. Very easy to have uniform crackers that way, they all broke from each other perfectly. Many thanks for the recipe! It will be a staple for sure! I can imagine giving them as gifts in a basket or bringing to brunches and parties with spreads or hummus.

    Reply

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