Gluten-Free Seed Crackers (Norwegian Crispbread) Recipe
These Gluten-Free Seed Crackers are a crunchy and wholesome Norwegian-style crispbread made with a nutrient-packed blend of sesame seeds, flaxseeds, pepitas, sunflower seeds, and chia seeds. Perfect as a healthy snack or a crunchy accompaniment to cheese and dips, these crackers are naturally gluten-free and baked to golden perfection for a satisfying, crispy texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 24 servings
- Category: Snack
- Method: Baking
- Cuisine: Norwegian
- Diet: Gluten Free
Ingredients
Seeds and Dry Ingredients
- ⅓ cup sesame seeds
- ½ cup flaxseeds
- ½ cup raw pepitas (pumpkin seeds)
- ½ cup raw sunflower seeds
- 2 tablespoons chia seeds
- ⅓ cup cornstarch
- ½ teaspoon salt
Wet Ingredients
- 3 ½ tablespoons canola oil
- ¾ cup boiling water
For Topping
- Flaky sea salt for sprinkling
Instructions
- Preheat the oven: Preheat your oven to 275 degrees Fahrenheit (135 degrees Celsius). Line a 13×18 inch rimmed baking sheet with parchment paper and set it aside to prepare for baking the crackers.
- Mix the dry ingredients: In a large bowl, combine the sesame seeds, flaxseeds, raw pepitas, raw sunflower seeds, chia seeds, cornstarch, and salt. Stir them together until they are evenly distributed.
- Add wet ingredients: Pour in the canola oil and then carefully add the boiling water to the dry seed mixture. Stir well until all ingredients are thoroughly combined into a batter-like consistency. Allow the mixture to rest for 10 minutes to hydrate the seeds and absorb moisture.
- Spread the batter: Using a small offset spatula or the back of a spoon, spread the seed mixture evenly into a very thin layer over the parchment-lined baking sheet. Aim for an even thickness to ensure uniform baking. Sprinkle flaky sea salt evenly over the top for added flavor and crunch.
- Bake the crackers: Place the baking sheet in the preheated oven and bake for about 90 minutes. Rotate the pan occasionally to guarantee even browning and crisping. The crackers are done when they turn golden brown and feel crisp to the touch.
- Cool and finish: Once baked, allow the crispbread to cool sufficiently on the baking sheet to handle safely. Then, transfer the parchment paper with the crackers on top to a wire rack and cool completely. This final cooling step ensures maximum crispness.
- Serve: Break the crispbread into rustic pieces for a casual look or use a serrated knife to cut into neat squares. Enjoy as a healthy gluten-free snack or paired with your favorite toppings and dips.
Notes
- For thinner, crispier crackers, spread the batter as evenly and thinly as possible before baking.
- You can vary the seeds according to preference or availability, but keep the total seed quantity consistent.
- Store cooled crackers in an airtight container to maintain crispness for up to one week.
- Flaky sea salt adds a nice texture contrast, feel free to omit or adjust based on taste.
