Popcorn balls are fun to eat but can be tricky to shape when working with…
Really Simple Knäckebröd (Crackers) or Knäckies!
Simple home-made crackers? Yes, really simple! Stir, spread and bake. I can’t take credit for this recipe. My daughter Ariel learn to make these crackers while working at a Swedish owned bakery in Berlin. These Knäckebröd are a crispy blend of sunflower seeds, pumpkin seeds, flaxmeal, poppy and sesame seeds, with rye or whole wheat flour, or make with garbanzo or cornflour for gluten free. Water and a little oil bind it all together. For extra flavor try pumpkin seed oil, which is now available at Trader Joe’s.
Serve the crackers plain, with cheese, or spreads like my Red Bell Pepper Spread or a spicy hummus dip from my friend Susan at TheWimpyVegetarian. If you don’t eat the whole batch in one day (I challenge you not to!) they keep a couple weeks in an airtight tin. But don’t store for months and expect the same taste! You can also re-crisp the crackers in a warm oven for a few minutes.
Auf Wiedersehen Ariel — come back again soon and show me a new recipe 🙂
KNÄCKEBRÖD
Ingredients
- 3/4 cup raw pumpkin seeds 100g
- 3/4 cup raw sunflower seeds 100g
- 2/3 cup rye or whole wheat flour 90g
- 2 Tbsp. poppy seeds
- 1 tsp. Kosher salt
- 1 cup warm water
- 2 Tbsp. olive oil or pumpkin seed oil*
GLUTEN FREE VARIATION
- 3/4 cup raw sunflower seeds 100g
- 1/2 cup un-hulled sesame seeds 70g
- 1/2 cup corn flour or chickpea flour 60g
- 1/3 cup raw pumpkin seeds 40g
- 1/4 cup flaxmeal 30g
- 1 tsp. Kosher salt
- 7/8 cup warm water
- 2 Tbsp. olive oil or pumpkin seed oil*
Instructions
- Preheat oven to 375°F. Line a baking sheet, preferably a half-sheet pan 17×13-inch, with parchment or a silpat liner.
- Stir dry ingredients together in a mixing bowl. Add water and oil; stir to combine. The batter will thicken slightly after about a minute (from the flax), to about the consistency of pancake batter.
- Spread very evenly to a scant 1/4-inch on prepared pan.**
- Bake 15-20 minutes until top feels evenly dry. Remove pan from oven and cut with a sharp knife or pizza cutter into 18 crackers, or desired number. If using silpat, use a table knife and score carefully to avoid cutting the mat.
- Return to oven and bake additional 15-20 minutes until crackers are golden brown and crisp. Immediately slide a thin spatula under crackers and remove from paper, or flip over and peel paper off. If center crackers are a little moist, return to oven for a few minutes. Cool crackers completely on a wire rack. Store in paper bag or tin.
Notes
**Ariel likes the crackers slightly thicker, I like them thinner. If you spread thicker, just bake them a little longer.
Thanks so much for the link love, Rosemary! I really appreciate it. And how nice to have your daughter back in the fold for a few days. I’m going to have to try these crackers!
Your hummus is one of my staples, Susan! However, I use sun dried tomatoes instead of your roasted tomatoes because when I have good tomatoes I just want to enjoy them fresh.
I’m so happy you like my hummus!!! This time of year, I’m not going to waste tomatoes in my garden for hummus either. Sun-dried is a great idea. I always have them around 🙂
Rosemary, this is a fabulous post. Love the pictures! Great job. I cannot wait to make the crackers. Thanks! Suzanne
Thank you Suzanne! Let us know if you make the crackers.
YUM! Loved seeing Ariel too! Thanks you two! XXDonna
Thanks Donna — I can see you enjoying these crackers with your favorite dips and hummus 🙂
Rosemary,
Frankie introduced us to these at the SFPFS SIG last night. We missed you. I will definitely be making these.
Ariel looks lovely….and German.
Thank you Micki! I’m glad to hear the Knackerbrot are getting around! Ariel will be too 🙂
Yum! These are delicious! Thank you for bringing some over the other day. Almost gone!
You’re welcome Hannah! Glad you like them. Let me know if you baking 🙂