These Norwegian seed crackers are inspired by this brand of dried flatbreads that I absolutely love. They are fairly easy to make as long as you have a well-stocked seed pantry, namely sesame, flax, pumpkin, and sunflower. But once you make them, you might be like me and want to make sure you always have these ingredients on hand. As far as flours go, I use rye, but you can easily swap with spelt, whole wheat, or your favorite gluten-free blend.
They are great to smother with nut butter for breakfast, but also satisfying enough to nibble when hunger hits – which is always right before dinner for me. And of course, they’re a great addition to the bread basket portion of a cheese board or an appetizer platter.
Ingredients
- 1/4 cup or 25 g sunflower seeds
- 1/4 cup or 25 g pumpkin seeds
- 1/4 cup or 50 g flaxseed
- 1/4 cup or 50 g sesame seeds
- 1 cup or 100 g oats – I use gluten-free rolled oats, but they all work
- 1 cup or 100 g rye flour
- 1/5 cup or 3 1/2 tbsp or 50 ml olive oil
- 1/2 cup + 2 tbsp 150 ml hot water
- 2 tsp salt
- 1 tbsp chopped rosemary (optional) and/or dried thyme (optional)
Instructions
- Preheat oven to 160 C
- In a large bowl, mix all the ingredients well and let sit for 10-15 minutes
- Roll into a big ball and place it between two large sheets of parchment paper
- Using a rolling pin, roll the dough out into a big rectangle (to fit into a large baking sheet). It should be rather thin, 3-4 mm at most. Place the dough (on the bottom parchment paper) on a baking sheet and place in oven to bake for 25 minutes or until golden. Take out of oven and with a sharp knife, cut the crusty dough into squares. Flip them delicately and bake for another 10-15 minutes until dried and golden.
- Let cool and store in an airtight container for up to a week
