Crispy, seed-packed Swedish crackers are a perfect, gluten-free snack to serve with a wide variety of toppings and dips. Learn how easy making this authentic Scandinavian crispbread can be.
I’m really excited to be sharing this traditional Swedish cracker recipe. There are actually many varieties of crispbreads that are popular in Scandinavian countries, but this easy-to-make recipe is a version I happen to love.
We’re making an authentic Swedish crispbread that’s called Fröknäcke. It’s actually a gluten-free version of the famous Knäckebröd, the most popular type of crispbread, that’s traditionally made with rye flour.
I love the simplicity and flavor of these crunchy, seedy crackers. They’re so good served up with dips, tapenades, sauces, and spreads, but this time, I served them with a tasty red pesto.
Why you’ll love this recipe
- They’re incredibly healthy thanks to the fats, fiber, and protein from seeds.
- Every bite is the perfect crunchy vehicle for delicious dips.
- They make great gifts when wrapped up with a cute jar of tapenade, pesto, or other spreads.
These Swedish crackers are so healthy thanks to the collection of different seeds. In fact, they make up most of the ingredient list!
- Pumpkin seeds -You’re looking for shelled pumpkin seeds, also called pepitas.
- Sesame seeds – There are many types of sesame seeds. You can use brown, white, golden, or black.
- Sunflower seeds – Buy them pre-shelled and unsalted.
- Flaxseeds – These are excellent for binding doughs and batter, much like eggs, so don’t leave them out. Chia seeds might work as a stand-in.
- Cornflour – It’s important to note that this is corn flour, not cornmeal. In the US, you would call it cornstarch.
- Olive oil – You can use other oils, like grapeseed or vegetable oil, but olive is delicious and healthy.
- Boiling water – The hot temperature helps the batter thicken and swell, which is an important step.
The good news is that making these crunchy Swedish crispbreads is really easy. The hardest part is just waiting for them to finish their low and slow bake in the oven.
Preheat your oven to just 300°F and prep a large sheet pan with parchment paper.
Then combine all the ingredients in a bowl and stir. Yup, that’s really it! Set it aside to let the batter thicken and swell. It should take about 15 minutes or so.
Once it’s a thickened batter, spread it out over the parchment-lined baking sheet in a thin layer and pop it in the oven for an hour.
When they’re done, let them cool, and you’ll have crisp crackers ready to enjoy.
How to Store and Serve Swedish Crispbread
Once your crackers are cooled and broken into your desired size, you can either serve them up right away or store them. If you keep them in an airtight container at room temperature, they’ll keep for about a week.
When it comes to serving, they’re versatile as an appetizer or snack. They can stand in for bread for a fabulous crostini, replace chips with your favorite dips, or make a lovely addition to a charcuterie board.
I really liked pairing them with a delicious red pesto. But, they’re actually perfect year-round, so they’re easy to pair with dips and toppings from any season like my creamy avocado sandwich spread.
Be sure to check out a few of my other healthy snack recipes for more delicious inspiration and I hope you enjoy your Swedish crackers!
- Baked Vegan Quinoa Recipes
- No-Bake Chocolate Energy Bites
- Honey Roasted Cashews with Holiday Spices
- Banana Date Bread
Swedish Seed Crackers (Gluten-Free Crispbread)
- 1/2 cup (70g) sesame seeds
- 1/2 cup (65g) pumpkin seeds
- 1/2 cup (65g) sunflower seeds
- 1/2 cup (80g) flaxseeds
- 1/2 cup (75g) corn flour
- 1/2 teaspoon salt
- 1/4 cup (60ml) olive oil
- 1 cup (240ml) boiling water
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper. Set aside.
- In a medium bowl, mix all dry ingredients together. Stir in olive oil and boiling water, and let sit for 15 minutes.
- Place the mixture on the prepared baking sheet and spread it out, using the spatula, to a thin rectangle.
- Bake for 30 minutes. After 30 minutes, use a sharp knife to score the crackers into squares. Bake for 30-40 minutes more, or until crackers are golden brown and crispy.
- Cool completely on wire rack. Store the crackers in an airtight container on room temperature for up to two weeks.