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Maria Adams

Nordic Seedy Cracker Bread

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!
Print Recipe
Prep Time 8 minutes
Cook Time 1 hour 10 minutes
Course: Appetizer, Side Dish
Cuisine: Gluten-free, Scandinavian, vegan
Ingredients Method

Ingredients
  

  • 1 cup mixed seeds (I used ¼ cup each of pumpkin, sunflower, chia, and flax)
  • 1/2 cup almond flour/meal
  • 1/4 cup coconut flour
  • 1/4 cup corn flour
  • 1/8 teaspoon sea salt
  • 1/4 cup olive oil extra virgin
  • 1 cup boiling water
Sprinkling on top:
  • 1/2 teaspoon sea salt
  • additional seeds

Method
 

  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.