Really Simple Knäckebröd (Crackers) or Knäckies!

Simple home-made crackers? Yes, really simple! Stir, spread and bake. I can’t take credit for this recipe.  My daughter Ariel is visiting this week from Berlin (yea!) and sharing some recipes from the Swedish bakery that we wrote about last year. These Knäckebröd are a crispy blend of sunflower seeds, pumpkin seeds, flaxmeal, poppy and sesame seeds, with rye or whole wheat flour, or garbanzo or cornflour for gluten free. Water and a little oil bind it all together. For extra flavor try pumpkin seed oil, which is now available at Trader Joe’s. Serve the crackers plain, with cheese, or one of my favorites, spread with a spicy hummus dip from my friend Susan at TheWimpyVegetarian.  If you don’t eat the whole batch in one day (easy to do!) store in a tin or paper bag to keep crisp; do not wrap in plastic.  You can also re-crisp the crackers in a warm oven for a few minutes.

Ariel crackers (1 of 1)Auf Wiedersehen Ariel — come back again soon and show me a new recipe 🙂

Print This Recipe

Crispy Seeded Knäckebröd

Prep time: 5 minutes Bake time: 40 minutes Makes 18 appx.2.5×3.5-inch crackers

The recipe is flexible to more or less seeds or flour. Try adding herbs, pepper, dry grated cheese, or nutritional yeast for a cheesy flavor.


3/4        cup raw pumpkin seeds
3/4        cup raw sunflower seeds
2/3        cup rye or whole wheat flour
1/2        cup flaxseed meal
2           tablespoons sesame and/or poppy seeds
1            teaspoon Kosher salt

1            cup water
2            tablespoons olive, or 1T pumpkin seed oil* and 1T olive oil (see note)

New Variation – Gluten Free  

3/4      cup raw sunflower seeds (100g)
1/2      cup unhulled sesame seeds (70g)
1/2      cup fine cornmeal (Arrowhead Mills at Whole Foods) or garbanzo flour (60g)
1/3      cup raw pumpkin seeds (40g)
1/4      cup flaxmeal, dark or golden (30g)
1          teaspoon Kosher salt
7/8     cup (1 cup minus 2 tablespoons) warm water
2         tablespoons olive oil

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. Batter

Spread very evenly to a scant 1/4-inch on prepared pan. Spread

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. scoring_1454 (4)

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.
Kitchen 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.

Crackers presentation (1 of 1)

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