Swedish Seed Crackers (Fröknäcke) – Easy Gluten-Free Recipe

Create your own easy Swedish-style gluten-free seed crackers at home—perfect for the festive season! Known as Fröknäcke (pronounced froo-necky), these crispy, crunchy crackers are made with a wholesome mix of seeds, boiling water, oil, and a pinch of salt.

This simple one-bowl recipe comes together quickly and makes a delicious gluten-free snack. Serve with cream cheese, dips, cheese, or cold meats—or wrap them up for a thoughtful, homemade Christmas gift.

In Sweden, these holiday crackers are often called juligt fröknäcke, loosely translating to “Merry Miss” or “festive seed crackers.”

Takes = 5 minutes prep. and 15 minutes resting time
Bakes = 40 minutes
Makes = 12-15 large pieces

Ingredients

Sunflower seeds – 100g (3/4 cup)
Pumpkin seeds – 50g (1/4 cup + 2 tbs)
Flax or linseeds – 50g (5 and 1/2 tbs)
Sesame seeds – 40g (4 and 1/2 tbs)
Chia seeds – 2 tbsp
Boiling water – 200ml (just under 1 cup)
Fine salt – 1/2 to 1 teaspoon (depending on taste)
Rapeseed oil or olive oil – 1.5 tablespoon

Method

Preheat the oven to 180˚C, 170° fan. Chop the pumpkin and sunflower seeds slightly. Then mix all ingredients except salt and stir. Let stand and swell for 10-15 min.
Place 1/2 of the dough on a sheet of baking paper. Place a piece of baking paper on top and press out the batter evenly with your hands or use a rolling pin, don't roll too thinly. Slide onto a large baking tray then slowly peel off the top layer of baking paper.
Bake the seed dough in the middle of the oven for 35-40 minutes (keep an eye on it) until it is dry and golden brown. Let cool and carefully break into pieces. Store in a sealed container this will last for about 2 weeks. Or gift wrap for a Christmas gift.