This recipe for Swedish seeded crispbread has been on my to-do-list to post for some time. It was one of my best sellers at Marlow’s Artisan food market. Packed full of healthy seeds, oats and gluten-free too so suitable for coeliacs. These hard crispbreads (frökex or fröknäcke) are incredibly popular in Sweden, with most households baking their own version. Delicious served with cheese or pate however really good as a snack in their own right. Believe me, once you start eating them, you’ll find it incredibly difficult to stop. The ultimate healthy snack!
Swedish Gluten-free Seeded Crispbread
- 2 Baking trays measuring 30 x 40 cm
- 290 g Mixed seeds ie. Pumpkin, sunflower, sesame, buckwheat & linseed
- 130 g Porridge oats gluten-free if you’re coeliac
- 45 g olive oil
- 350 ml tepid water
- 10 ml runny honey
- 60 g cornflour
- 6 g sea salt fine
- Begin by placing the seeds and oats in a bowl, add the water, oil, honey and sea salt. Give it a good stir. Set to one side for 20 minutes.
- Add the cornflour and stir well. Have two baking trays ready, lined with parchment paper. Mine measure 40 x 30 cm.
- Preheat the oven 190Cfan.
- Divide the mixture in half and spread evenly on the two trays, making sure there are no gaps. Place in the oven and bake for 15 minutes.
- Remove the trays from the oven to cut. Flip the now hard yet pliable dough onto a large board and cut into even sized rectangles or squares. Reduce the oven temperature to 175Cfan. Place the crispbreads back onto the tray and pop back into the oven to crisp up. This can take between 25-35 minutes. Check every 10 minutes. The crispbreads in the centre of the tray tend to take longer than the ones at the edges. Have a look at the underside, they should be lightly golden and completely dried out.
- Once done leave to cool. Store in an airtight container for up to 2 weeks.
- Vary the seeds for a different taste and texture.
- Add 1/2 teaspoon of caraway for added Nordic flavour.