Gluten Free Dairy Free Norwegian Crisp Bread
/What are they like?
- Hearty
- Packed with seeds
- Full of nutrients
The cracker on the right is a variation of crisp bread with the seeds on top. The cracker above is lighter in color than the cracker recipe below because the recipe calls for buckwheat.
Recipe
These crackers are super hearty, packed with nutritious ingredients, and covered in flavorful seeds.
Serves 8, Prep 10 min, baking 30-40 min
2/3 cup buckwheat flour, 100g
1/3 flour mix, 42g (try leaving out for paleo or substitute coconut flour)
1/4 cup flax seeds, 35g
1/2 cup sunflower seeds, 1/2 cup pumpkin seeds, 1/4 cup sesame seeds, about 145g / 355 ml (see note)
1/4 tsp cumin powder and 1/2 tsp fennel powder (optional)
1/2 tsp fine sea salt
2 tbsp olive oil, 25g
1/2 cup warm water (or more if needed), about 115g
1 tbsp honey or sugar for vegan (optional)
Directions:
Preheat oven to 350F/180C. Place a piece of oiled parchment paper on the back of a 17 x 11 1/2 inch cookie sheet. Spray a second piece of parchment paper.
In a large bowl mix together all of the flours, seeds, spices, and salt. Add the oil and mix. Then add the water. Start with scant 1/2 cup and mix, adding more if necessary, until the dough will form a ball when pressed together. The dough will be on the tacky side for cracker dough (it will feel a little sticky).
Place the dough on the oiled parchment paper and place the second piece of oiled parchment paper face down on the dough and roll the crackers out as thin as possible 1/8-1/4 inch.
Bake for about 20 minutes until the edges brown. Then flip the crisp bread over and break it up into five large pieces. Bake for about 15 more minutes, or longer if needed.
Allow the crisp bread to cool completely before eating as this will ensure that they are crunchy. If the cooled crackers are not crunchy, they can be put back into the oven for bake and baked for additional time. Once cooled, store in an airtight container at room temperature.
Notes:
- For a more elegant cracker reserve about one third of the seeds and press them into the rolled out dough just before baking. I prefer to use roasted seeds, but this is up to you. The seeds on top will get roasted when the crackers bake.
- Crackers can easily be undercooked or overcooked so watch them carefully once they start to brown. You want them to be cooked enough to be crisp but not burned. You may need to remove the outer crackers midway through baking if they become too browned.
