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.
Idaho Girl says
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!
Kristi says
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
Dawn Schroeder says
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
Jaydee says
Delicious and very easy to make.
Jill says
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.
Danielle says
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.
Kristi says
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
Sharon says
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.
Kristi says
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
Helen says
I love these crackers & have made them several times. The one time they were chewy the next day & lost their crispiness was when I just didn't cook them long enough. I put them back in the oven the next day until they were very toasted. That's all they needed - crispy for weeks!
Greta says
Refrigeration keeps crackers/chips nice and crispy.
Maureen Dyment Strong says
Very simple recipe. Came out exactly as pictured and tastes great!
Kristi says
So glad you enjoyed them!
Tracey Gibson says
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!
Kristi says
Thanks, Tracey! I will have to try some fresh Rosemary in mine next time. That sounds delicious!
Kristi
Carisa Wilder says
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!!
Tracey Gibson says
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!
Ellen says
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!
Teresa says
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?
Kristi says
Hi Teresa,
I think that would be really delicious! Please report back and let me know how it goes!
Kristi
sidnie says
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.
Kristi says
Great idea! So glad you are enjoying the crackers.
Kristi
Juli says
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!
Kristi says
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
Zarah says
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!
Evelyn Clifford says
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!