Knackebrot (Swedish crackers) - Eat Well Recipe
Olivia Owen general
This recipe uses mostly seeds, which makes it very nutritious, and because the crackers are dried in the oven, they remain crisp for a long time. I have them for breakfast with tomato, cottage cheese and loads of pepper, and sometimes with salmon and cream cheese. And I feel very Swedish as I do so. I really encourage you to try these as they are easy to make and my family loves them.
Ingredients
| 220 g | Wholemeal flour, I used stoneground (Main) |
| 220 g | Rolled oats, wholegrain if you can get them |
| 2 tsp | Salt |
| 150 g | Sunflower seeds |
| 75 g | Sesame seeds |
| 75 g | Linseed / flaxseed |
| 40 g | Pumpkin seeds |
| 700 ml | Water |
| 1 Tbsp | Olive oil |
Directions
- Heat oven to 130C.
- Mix all the dry ingredients together in a large bowl and add the water and oil.
- Oil a very large oven tray or two smaller ones and pour the mixture onto the trays. It should be the consistency of porridge.
- Spread it as thin as possible (the thinner the better) and bake in the oven for 15 minutes.
- Remove and cut into pieces as desired - either cracker size or larger rectangles. Put back in the oven and bake for 1 hour until they are golden and crisp. You may need to cook longer as the instructions say 1-2 hours, but mine only took 1 hour.
