Nordic Seedy Cracker Bread
Prep time
Cook time
Total time
This Nordic seedy cracker bread is perfect for serving as an appetizer or side to your soup or salad. Crowd-pleasing, allergy-friendly and nutritious, even the kids will love it. It's easier to make than you would think!
Recipe type: appetizer, snack, bread
Cuisine: Scandinavian, Gluten-free, Vegan
Serves: 12 servings
  • 1 cup mixed seeds (I used ¼ cup each of pumpkin, sunflower, chia, and flax)
  • ½ cup almond flour/meal
  • ¼ cup coconut flour
  • ¼ cup corn flour
  • ⅛ teaspoon sea salt
  • ¼ cup extra-virgin olive oil
  • 1 cup boiling water
  • For sprinkling on top:
  • ½ teaspoon sea salt
  • Additional seeds
  1. Preheat oven to 300 degrees F and line a rimmed 9x13 baking sheet with parchment paper.
  2. Mix together seeds through ⅛ teaspoon salt in a bowl. Add the olive oil and water and stir to with a spatula to combine.
  3. Use a spatula to spread onto the lined baking sheet as best you can. Place another piece of parchment paper over the top and use your palms, a spatula, or a rolling pin to smooth the bread out until it's thin. (It will cover the whole pan).
  4. Remove top sheet of parchment paper and sprinkle with sea salt and additional seeds if you want.
  5. Bake in the oven for about 70 minutes, until lightly brown. Remove and let cool before breaking apart into smaller pieces. Store in an airtight container.
Recipe by Hälsa Nutrition at