• Skip to main content
  • Skip to after header navigation
  • Skip to site footer
Nordic kitchen stories logo

Nordic Kitchen stories

Inspired by family recipes

  • Home
  • Recipes
    • Baking
    • Breakfast
    • Brunch
    • Cakes
    • Desserts
    • Dinner
    • Drinks
    • Festive
    • Fika
    • Fish
    • Foraged Food
    • Gluten-Free
    • Healthy
    • Lunch
    • Main
    • Nordic
    • Pickling
    • Preserving
    • Salads
    • Sharing
    • Snacks
    • Soups
    • Sourdough Baking
    • Starters
    • Vegan
    • Vegetarian
  • Bespoke Cakes
  • Workshops
    • Sourdough Workshops
    • Nordic Baking Workshop
    • Pastry – Savoury Tarts
  • Work with me
  • Buy my book
  • About

Swedish Gluten-free Seeded Crispbread

15th June 2020 by Louise

Gluten-Free Seeded Crispbreads: A Healthy and Moreish Snack

When it comes to snacking, finding something that’s both delicious and nutritious can be a challenge, especially if you’re avoiding gluten. Gluten-free seeded crispbreads—the perfect balance of health and flavour. Made with a blend of mixed seeds, cornflour, olive oil, and sea salt, these crunchy crackers are not only incredibly satisfying but also packed with natural goodness.

packed with nutrition

Each crispbread is a powerhouse of goodness, thanks to the variety of seeds used. Sunflower, sesame, flax, and pumpkin seeds are just a few examples of what might go into the mix, providing a fantastic array of nutrients. These seeds are rich in healthy fats, protein, and fibre, helping to keep you energised and satiated throughout the day. They’re also a brilliant source of essential minerals like magnesium and zinc, making them a great addition to any balanced diet.

Moreish and versitile

One of the best things about these crispbreads is their versatility. They work beautifully as a base for canapés, a crunchy accompaniment to soups and salads, or even as a healthier alternative to crisps. Or equally satisfying straight out of the tin.

So, whether you’re looking to boost your snack game or simply want a healthier nibble, gluten-free seeded crispbreads are a delicious choice you won’t regret. Give them a try, I guarantee they’ll become a staple in your kitchen.

Swedish Seeded Crispbread
Print Recipe
5 from 1 vote

Swedish Gluten-free Seeded Crispbread

Prep Time14 minutes mins
Cook Time1 hour hr 15 minutes mins
Course: Snack
Cuisine: Scandinavian
Servings: 25 crispbreads

Equipment

  • 1 Baking tray measuring 30 x 40 cm

Ingredients

  • 150 g Mixed seeds ie. Pumpkin, sunflower, sesame, buckwheat & linseed
  • 100 g cornflour cornstarch
  • 45 g olive oil
  • 250 g freshly boiled water I weigh the water
  • 6 g sea salt fine
  • sea salt flakes to scatter on the top

Instructions

  • Begin with placing the seeds and cornflour in a bowl, add the oil and fine sea salt. Stir to blend all the ingredients.
  • Add the freshly boiled water and give it a good stir. Have a baking tray ready, lined with parchment paper. Mine measures 40 x 30 cm.
  • Preheat the oven 155℃ (fan).
  • Pour the mixture on the tray and spread evenly, making sure there are no gaps. Place in the oven and bake for 15 minutes.
  • Remove the tray from the oven to cut into squares or rectangles. Now return the crispbreads back to the oven to crisp up. Continue to bake for one hour, then turn the oven off.
  • Once cool, store in an airtight container for up to 2 weeks.

Notes

To ensure the crispbread is completely crisp, once they’re done, turn the oven off and leave the door open for 5 minutes to cool down quickly. Then shut it and leave the crispbread there for several hours. 
Gluten-free Seeded Crispbread

Tips:

  • Vary the seeds for a different taste and texture.
  • Add 1/2 teaspoon of caraway for added Nordic flavour.

Share this:

  • Click to print (Opens in new window) Print
  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on X (Opens in new window) X
  • Click to share on Pinterest (Opens in new window) Pinterest
  • Click to email a link to a friend (Opens in new window) Email
Category: Autumn, Baking, Gluten-Free, Healthy, Nordic, Snacks, Spring, Summer, Vegan, WinterTag: baking, healthy, scandinavian, vegan
Previous Post:Hot smoked salmonHome Hot Smoked Salmon
Next Post:Swedish Vetebröd with Rhubarb & CardamomSwedish Vetebröd rhubarb and cardamom.

Reader Interactions

Comments

  1. dawne

    13th February 2023 at 7:16 pm

    I’m in the USA what is Swedish cornflour? We have yellow ‘Corn flour’ and white powdery ‘corn starch’ . They are completely different ingredients.

    Reply
    • Louise

      13th February 2023 at 7:21 pm

      Hi Dawne, you need cornstarch in this recipe.

      Reply
      • Nicola Berry

        6th December 2024 at 2:03 pm

        Hi! Have you updated this recipe? I used to make a similar one with oats but can’t find the link?

        Reply
        • Louise

          6th December 2024 at 8:31 pm

          Hi Nicola, I have updated it yes, I’m doing a general update on recipes. Feel free to email me for the original recipe.

          Reply
  2. Tom Hersh

    7th May 2023 at 9:59 pm

    5 stars
    I’m also in the U.s. I made a mistake and used what we call corn flour (maize flour) from heritage corn. Used 2 x the amount in the recipe and.a little more honey and a little more salt. Everyone! love them. Happy error.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Nordic kitchen stories logo

Sign up to receive my latest recipes by email

Copyright © 2025 · Louise Hurst · Privacy Policy · All Rights Reserved · Website by Callia Web