These large multi-seed crispy crackers with oat flour are the most versatile snack to have on hand. You can use it as an alternative to bread, as an after-school snack, or even for breakfast. This crispbread recipe is naturally gluten-free and made with just 8 simple ingredients.
Norvegian and Swedish crispbread, or "Knäckebrod" has always been one of my favorite gluten-free alternatives to regular bread. It's crunchy, nutritious, and pairs well with just about anything.
Before I started making my own crispbread, I always kept a store-bought pack in the pantry. They were such a reliable staple for those times when I needed something quick.
But eventually, I realized that they are very easy to make from scratch. Mixed seeds, oat flour, olive oil, and water are almost all you need. They have a very neutral flavor and can be eaten with sweet or savory toppings.
How to eat crispbread?
You can eat these large rectangular slices any time of the day. At breakfast with scrambled tofu. For lunch with your favorite spreads. As a snack with jam, cream cheese, or hummus. Or dipped in a warm bowl of soup for dinner.
Key ingredients and substitutions
- Mixed seeds: I like to keep it simple by sticking to just 3 types. My favorites are sunflower seeds for their crunch, pumpkin seeds for their flavor, and flax seeds for a boost of omega-3 fatty acids.
- Gluten-free rolled oats: They add a little extra texture and more bite.
- Gluten-free oat flour: It's the main binding ingredient and a great gluten-free alternative to barley flour. As it absorbs water, it thickens and holds everything together. Don't worry if you don't have oat flour on hand. You can make it at home by simply blending oats into a fine powder.
- Olive oil: It adds richness and helps with texture.
- Boiling water: It transforms the dry mixture into a rollable dough.
Elo's tips
- Experiment with different seeds. Feel free to replace part of the seeds with hemp seeds, chia seeds, or sesame seeds. They will add different flavors and textures to the crispbreads.
- Pre-cut the crackers (don't just score them) to get beautiful rectangular slices and prevent them from breaking. My favorite tool to use is a pizza cutter but a large knife will work just fine.
- Roll out the dough very thinly. The texture of the crispbreads is the nicest when they are really thin. Plus, thicker crackers may not cook completely in the middle even though they already look golden on the outside.
- Rotate the baking sheet halfway through if you notice that the edges start to get too dark on one side.
- Add seasonings if you like eating crispbread with savory toppings. Garlic powder, onion powder, dried oregano, and dried thyme are great additions. Bagel seasoning is another good one!
- Let the crispbread cool completely. This helps them stay crunchy and prevents them from getting soft once stored.
Step-by-step instructions
- Step 1: Combine the dry ingredients. Add the sunflower seeds, pumpkin seeds, flax seeds, oat flour, and salt to a large bowl. Give it a good stir to make sure the salt and seeds are evenly distributed.
- Step 2: Add in the wet ingredients. Form a well at the center of the dry ingredients and add in the olive oil and boiling hot water. Stir with a spatula until everything is well combined. Let it sit for 25 minutes to let the ingredients absorb most of the water.
- Step 3: Roll out the dough. Place the slightly sticking dough in between two sheets of parchment paper. Use a rolling pin to roll it out thinly and evenly until it's about ⅛-inch (3 mm) thick. Trim the edges with a pizza cutter to get a large rectangle. Then, cut it into smaller rectangles to form the crackers. Roll out the trimmed parts and repeat.
- Step 4: Bake. Transfer the parchment paper with the dough onto two separate baking sheets. Bake the crispbreads until crisp and golden brown. Use the middle rack of your oven and turn on the fan mode if you have one for even heat distribution.
Storage tips
Store the crispbreads in a reusable zip bag or an airtight container on the counter at room temperature for up to 1 week.
If using a zip bag, try to squeeze out as much air as possible.
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The recipe
Multi-Seed Crispbread Recipe (Gluten-Free)
Ingredients
- 1 cup (110 g) gluten-free oat flour or blend gluten-free oats
- ½ cup (55 g) gluten-free rolled oats
- ⅔ cups (100 g) sunflower seeds
- ⅓ cup (50 g) pumpkin seed
- ⅓ cup (55 g) flax seeds
- ¾ teaspoon salt
- 2 tablespoons olive oil
- 1 cup (240 ml) boiling water
Instructions
Combine and rest: Add the oat flour, rolled oats, sunflower seeds, pumpkin seeds, flax seeds, and salt to a large mixing bowl. Pour in the olive oil and boiling water and give it a good stir. Let it sit for 25 minutes until the water has been absorbed.- Oven: Preheat the oven to 350°F (180°C).
- Spread: Scoop the mixture onto a large piece of parchment paper and shape it into an approximate rectangle. Cover the dough with a second sheet of parchment paper and roll it out with a rolling pin until it is about 1⁄8-inch (3 mm) thick. Transfer to a baking sheet and remove the top sheet of parchment paper.
Slice: Use a knife or pizza cutter to trim the edges and create a perfect rectangle. Then, cut the dough into smaller rectangles. Roll out the trimmed edges and repeat the process.
Bake for 45 minutes until golden and crispy.- Let cool completely before storing.
Nutrition
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