If you are anything like me, you always have some kind of flour, seeds and oil in the kitchen. That, plus some water, salt and baking powder, voilà, you have a cracker dough.
This is a basic cracker recipe, and it’s only limited to your kitchen cupboard contents. Any seeds and flour types can be used. I have not tried it with a gluten-free flour yet, but if you have, we’d love to hear about it – so please comment below.
In Northern Europe, people have eaten flatbread since the time of the Vikings. Knækbrød has developed from the original flatbread. Both types have the same basic ingredients of flour, water and salt and long shelf life, which is why they were ideal for long trips across the oceans.
I have tried using many types of flour and seeds and this knækbrød cracker recipe is my favourite. It contains hemp, sesame, flax and some pumpkin seeds. That along with the sweetness of rye flour makes these crackers super yummy. The seeds not only contain healthy polyunsaturated fatty acids but also fibre, which is good for the digestion and for a healthy cholesterol level. Hemp seeds are super nutritious with their healthy fatty acids, sesame seeds have high levels of calcium and taste divine when they are roasted. Pumpkin seeds have high levels of zink, which is crucial for the body’s immune function and flax is fantastic for the digestive system.
I use olive oil, because of its health benefits and because of its high levels of monounsaturated fatty acids. The monounsaturated fatty acids make it more stable, and therefore more ideal for cooking, rather than polyunsaturated oils, such as sunflower. As long as you don’t warm it higher than 160 degrees Celsius or 320 degrees Fahrenheit, the olive oil should stay stable.
The knækbrød crackers are excellent with cheese and fruit (and wine) and make a handsome addition to a tapas spread. They are also very nutritious and a good snack along with hummus and veggie sticks.
Turn your oven on 160 degrees Celsius 320 degrees Fahrenheit. Mix the dry ingredients together, then add the wet and mix well. Pour the dough between two baking sheets and roll it out with a cake roller. Roll the dough to a thickness you prefer - I like it about 0,5 cm 0.2 inches thick. Remove the top baking sheet. Cut it to the size you prefer with a pizza cutter. Bake for about 25 minutes.
Ingredients
Instructions
