Gluten-Free Seed Crackers (Norwegian Crispbread) Recipe
Introduction
These Gluten-Free Seed Crackers, inspired by traditional Norwegian crispbread, offer a crunchy, nutritious snack made entirely from seeds and a few simple ingredients. Perfect for those seeking a wholesome alternative to store-bought crackers, they’re versatile and easy to make at home.
Ingredients
- ⅓ cup sesame seeds
- ½ cup flaxseeds
- ½ cup raw 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
- Step 1: Preheat the oven to 135°C (275°F) and line a large baking sheet with parchment paper.
- Step 2: In a large bowl, combine sesame seeds, flaxseeds, pumpkin seeds, sunflower seeds, chia seeds, cornstarch, and salt. Add canola oil and boiling water, stirring until well combined. Let the mixture rest for 10 minutes to thicken.
- Step 3: Pour the seed mixture onto the prepared baking sheet. Use a spatula to spread it into a thin, even layer. Sprinkle flaky sea salt evenly on top.
- Step 4: Bake for about 90 minutes, rotating the tray occasionally to ensure even browning, until the crispbread is golden and firm.
- Step 5: Allow the crispbread to cool completely on a wire rack. Break into rustic pieces by hand or cut into squares with a serrated knife.
Tips & Variations
- Spread the mixture as thinly as possible to achieve maximum crunchiness.
- Oven temperatures vary, so watch the crackers towards the end of baking to avoid burning.
- Try adding dried herbs or spices such as rosemary, garlic powder, or chili flakes for extra flavor.
Storage
Store the crackers in an airtight container at room temperature for up to two weeks. To refresh their crispness, reheat briefly in a preheated oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other oils instead of canola oil?
Yes, you can substitute canola oil with mild-flavored oils like sunflower or grapeseed oil. Avoid strong-flavored oils that may overpower the crackers.
Are these crackers suitable for a nut allergy?
Yes, these crackers contain seeds but no nuts, making them a great option for those with nut allergies. However, always check the seed packages for potential cross-contamination if allergies are severe.
PrintGluten-Free Seed Crackers (Norwegian Crispbread) Recipe
These Gluten-Free Seed Crackers, inspired by Norwegian crispbread, are a crunchy and nutritious snack made with a mix of sesame, flax, pumpkin, sunflower, and chia seeds. Perfectly seasoned with a touch of salt and baked until crisp, they offer a wholesome alternative to traditional crackers, ideal for pairing with cheeses, spreads, or dips.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: Approximately 20–25 crackers (depending on size) 1x
- Category: Snack
- Method: Baking
- Cuisine: Norwegian
- Diet: Gluten Free
Ingredients
Seeds
- ⅓ cup sesame seeds
- ½ cup flaxseeds
- ½ cup raw pumpkin seeds
- ½ cup raw sunflower seeds
- 2 tablespoons chia seeds
Dry Ingredients
- ⅓ cup cornstarch
- ½ teaspoon salt
Wet Ingredients
- 3 ½ tablespoons canola oil
- ¾ cup boiling water
Finishing
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven: Set your oven to 135°C (275°F) and line a large baking sheet with parchment paper to prevent sticking and ensure easy removal of the crackers.
- Mix the ingredients: In a large bowl, combine all the seeds along with the cornstarch and salt. Add the canola oil and carefully pour in the boiling water. Stir everything together until the mixture is well blended. Allow the mixture to rest for 10 minutes, which helps it thicken and bind properly.
- Spread the mixture: Transfer the seed mixture onto the prepared baking sheet. Use a spatula to spread it into a thin, even layer to ensure the crackers bake uniformly. Sprinkle flaky sea salt over the top for added flavor and texture.
- Bake until crisp: Place the baking sheet in the oven and bake for approximately 90 minutes. Rotate the tray occasionally to guarantee even browning. The crackers are ready when they turn golden and crisp to the touch.
- Cool and cut: Remove the baking sheet from the oven and allow the crispbread to cool completely on a wire rack. Once cooled, break into rustic pieces by hand or use a serrated knife to cut into neat squares as desired.
Notes
- Spread the seed mixture as thinly as possible to achieve maximum crunchiness.
- Watch the baking time carefully as it may vary depending on your oven’s heat distribution.
- To add extra flavor, consider incorporating herbs or spices such as rosemary, garlic powder, or chili flakes into the seed mixture before baking.
- Store the crackers in an airtight container at room temperature for up to two weeks to maintain freshness.
- For an extra crispy texture, briefly reheat the crackers in the oven before serving.
Keywords: gluten-free crackers, seed crackers, Norwegian crispbread, healthy snacks, vegan crackers, homemade seed crackers, gluten-free snack
