Swedish Seed Crackers Fröknäcke: gluten-free

Make your own easy Swedish-style gluten-free seed crackers for Christmas. Swedish seed crackers are known as Fröknäcke (froo-necky), a crunchy crispy bread made with seeds. This easy one-bowl recipe uses a combination of seeds, boiling water, oil and a little salt.

This Swedish seed cracker recipe is easy to make and perfect for pairing with cream cheese, dips, cheese, or cold meats. You can also wrap them up and give them as a gift.

In Swedish these crackers are called juligt-fröknäcke which translates to Merry Miss.

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.