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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.