Rosemary Mark

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Really Simple Knäckebröd (Crackers) or Knäckies!

Breads

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Knackerbrot
Simple home-made crackers? Yes, really simple! Stir, spread, and bake. I can’t take credit for this recipe.  My daughter Ariel learned 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 with garbanzo or cornflour for a gluten free cracker. 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 the whole batch isn’t eaten 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.

Ariel crackers (1 of 1)Auf Wiedersehen Ariel — come back again soon and show me a new recipe 🙂

Print Recipe

KNÄCKEBRÖD

This recipe is very flexible to the seeds you have on-hand. Just keep the mix about the same volume as the recipe. Use chickpea or corn flour for a gluten-free cracker.

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 10g
  • 1 tsp. Kosher salt
  • 7/8 cup warm water (1 cup minus 2 Tbsp) 200g
  • 2 Tbsp. olive oil or pumpkin seed oil* 30g

GLUTEN FREE VARIATION:

  • 3/4 cup raw sunflower seeds 100g
  • 1/2 cup un-hulled sesame seeds, or part whole flaxseed 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 3g
  • 7/8 cup warm water (1 cup minus 2 Tbsp) 200g
  • 2 Tbsp. olive oil or pumpkin seed oil* 30g

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

*Pumpkin seed oil is a strong flavor, and is a bit pricey; experiment and adjust the amount to your taste.
**Ariel likes the crackers slightly thicker, I like them thinner. If you spread thicker, just bake them a little longer.

Batter

Spread

scoring_1454 (4)

Crackers presentation (1 of 1)

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Comments

    • Rosie's Kitchen says

      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.

      Reply

  4. Micki says

    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.

    Reply

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