A taste of Norway.
I first tried Norwegian crispbread (knekkebrød) in Bergen, Norway. I was hooked. In my quest to find gluten-free food, I chose the one item at the bakery that spelled out “glutenfritt.” I went back the very next day to buy two more bags. Thus, my relationship with knekkebrød was born.
Everything about it is addicting. It’s crispy and crunchy, and the flavor of toasted sesame and flaxseeds recalls that of some childhood snack… Whatever it is, it’s delicious. When I returned to the States, I decided to recreate it. While I’m sure I’m butchering the traditional Norwegian recipe, I hope it holds up as my homage to my time in Norway. Enjoy!
Prep Time: 15 minutes Cook Time: 15-18 minutes Serves: 10 large crackers
- 3 tbs. flaxseeds
- 2 tbs. sunflower seeds
- 2 tbs. sesame seeds (I mixed white and black sesame seeds)
- 1 tbs. pepitas
- 1 tbs. ground flaxseed
- 1 tbs. brown rice flour
- 1/4-1/2 tsp. salt
- 1/4 + 1/8 cup boiling water
- Preheat oven to 350° Fahrenheit (convection bake). Line a medium or large baking sheet with parchment paper.
- In a medium bowl, mix together dry ingredients. Pour over boiling water and mix. Cover mixture with a towel and let sit for 10 minutes to allow the seeds to absorb the water.
- Using an offset spatula, spread the mixture onto the parchment paper. Spread as thinly as possible (2-4 millimeters thick).
- Bake for 15-18 minutes or until dry and crispy. Let cool completely before breaking into large pieces.