Nordic seed crackers - The best crispbread I know - LCHF

February 13, 2026

I have gotten into the bad habit of making a portion of these, that I keep in a big glass jar. That way there is always something to put my cheese or Rillette onto. They taste amazing. They are made of grains and seeds, so they are also good if you know someone who can not tolerate gluten, milk, eggs, etc. Or for people who do not eat carbohydrates. In that case you should probably leave out the fig-mustard I’m using in the picture though :-)

Nordic seed crackers with cheese and fig mustard © kvalifood.com

http://www.youtube.com/watch?v=Gk0AaRjNJZ4

Ingredients

dry

100 g (3½ oz) pumpkin seeds
100 g (3½ oz) sunflower seeds
150 g (5 oz) sesame seeds
150 (5 oz) g flax seed
50 g (1½ oz) chia seed
33 g (1 oz) (6 tbsp) psyllium husk powder
1½ teaspoon salt
2 teaspoon baking powder

wet

7 dl (3 cups) water
1 dl oil (little less than ½ cup) (I use inexpensive olive oil without flavor)

The ingredients © kvalifood.com

Directions

Cut the seed into smaller bits..

Mix all the dry stuff and stir it together.

Mix the wet stuff and stir it all together.

Let it rest for half an hour until it becomes a solid dough.

Divide the dough into 4 equal pieces. Each piece fits a regular europen baking pan of 24 inches (60 cm).

Put the dough onto a piece of baking paper. Add another piece of baking paper on top.

Flattten the dough with a baking roll or the like.

Put the dough on a baking pan while still inside the baking two papers.

Remove the top piece of baking paper.

Bake for approx. 30-45 minutes at 175°C (350°F) hot air. If the dough is not completely baked after 30 minutes, turn it over and remove the baking paper to make it easier for the steam to escape. The paper might stick a bit.

Take it out of the oven, remove the baking paper and allow it to cool. I use a cooling rack. If the paper sticks and is hard to remove, the crispbread is not fully baked.

Break it gently into bits the sizes you prefer.

Notes

Until you have tried the recipe a few times in your own oven, it’s a good idea to check the dough when it has gotten 20 minutes. It is so thin that it easily burns in the corners. For example, with the oven I currently have, I have to both turn the baking trays and switch to the top and bottom tray after 20 minutes and then every 10 minutes.