crispbread with seeds and seaweed

Zero gluten and 100% vegan.

Simply delicious and nutritious!

Knäckebröd med frön och tång

Knäckebröd or crispbreads are commonly found here in the Nordics, especially in Sweden and Finland.

Crispbread is traditionally made with wholemeal rye, salt and water. Since they are rather dry to be eaten alone, they are often served with savoury spreads and cheese.

I think crispbread is so versatile to be served in different occasions! They are a great alternative as a healthy, nut-free school snacks, or served on any nibbles platters along with veggies sticks and dips at any pre-dinner nibbles.

I have put a twist in this recipe by adding a bit of dry seaweed which add a depth of umami in each bite. Omit if seaweed isn’t your thing.

Tips for success!

Roll out the dough between two parchment papers with a rolling pin for even thickness, you should keep both top and bottom parchment papers with the dough to avoid the crispbread from curling during baking. By doing this you can also avoid burning the crispbread throughout the required cooking time. Cooking time can be varied depending on your oven power, low heat and fan assisted is crucial.

Use a dough scraper to pre-cut the size of crispbread of your liking before baking so you can get perfect straight lines between each piece when it’s done.

You can swap for any seeds you have available in hand but watch out if you are using chia seeds, as they absorb more water than other seeds.

Best if you can have an eye on the crispbread about 30 minutes then check again after 10-15 minutes later, this to make sure that the edges are not burnt.

Makes one 30x40cm sheet

Cooking time: 50-60 minutes


  • ¼ cup cornstarch
  • 60g raw pumpkin seeds
  • 60g raw sunflower seeds
  • 30g raw black sesame seeds
  • 30g raw white sesame seeds
  • 60g linseeds
  • 2 tbsp dry seaweed (I used Nordic Seafarm dry sugar kelp flakes)
  • 1 tsp sea salt flakes (I used Maldon)
  • 200ml boiling water
  • 2 tbsp rapseed oil

Preheat oven to 150C, fan assisted.

Prepare two parchment papers on baking sheet.

Add all dry ingredients into a medium mixing bowl, whisk until well combined. Add oil and boiling water into the bowl and mixed with spatula until no dry bits remain. Set aside for 15 minutes for seeds to soak.

Remove dough from the bowl onto one of the parchment papers. Spread with a spatula evenly onto the paper into a rough rectangle. Place the second parchment paper over. Roll out the dough evenly between the two parchment papers with a rolling pin, stretch out close to all edges of the baking sheet. If you wish to form straight edges on all sides, you can use a dough scraper or a metal ruler to form an edge and push the dough against it to form straight edges.

Once you have rolled out the dough evenly, decide the portion size that you want for the crispbread (I pre-cut 18 pieces). Use a dough scraper and gently cut over the parchment paper for your desire portions. Bake in the middle rack for 30 minutes, check the doneness of crispbread and bake for 15 minutes further, check once again and add on 5-15 minutes more, without the top parchment paper. Remove crispbread from oven and let it cool completely on the sheet. Break into pre-cut portions and store in an air-tight container for up to 2 weeks.

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