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Nordic Seedy Cracker Bread

Maria Adams
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
  

  • 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

Instructions
 

  • Preheat oven to 300 degrees F and line a rimmed 9x13 baking sheet with parchment paper.
  • Mix together seeds through ⅛ teaspoon salt in a bowl. Add the olive oil and water and stir to with a spatula to combine.
  • 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).
  • Remove top sheet of parchment paper and sprinkle with sea salt and additional seeds if you want.
  • 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.
Keyword cracker, seedy bread