Four Seed Nordic Crackers

These wholesome crunchy crackers use just four seeds, a little bit of wholegrain flour and a pinch of salt and pepper. Flaxseed acts as a natural binder, creating a crisp, golden finish that holds up to dips, spreads, or solo snacking. They’re a quiet pantry staple – endlessly adaptable and full of texture.

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Photographed truthfully. If you cook it, yours will look like mine.

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Prep Time 30

Cook Time 30

Total Time 1

Course Breakfast, Dinner, Lunch, Side Dish, Snack

Cuisine Drawn from Nordic wholefood kitchens

Servings people

Calories/Seving 243 kcal

Ingredients

25 g sesame seeds
25 g ground flaxseed | ground flaxseed made a better cracker in the test kitchen!
15 g pumpkin seeds
15 g sunflower seeds
10 g wholemeal plain flour
50 ml water
⅛ tsp salt
⅛ tsp ground black pepper | coarse

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Instructions

Pre-heat the oven to 200℃ fan (220℃ conventional).
Mix the seeds together in a bowl. Add the water, mix the water into the seeds and allow to stand for 20 minutes (until the water has absorbed). Add the flour, salt and pepper to the watered seed mix and mix thoroughly. Stand for 10 minutes.
25 g sesame seeds, 25 g ground flaxseed, 15 g pumpkin seeds, 15 g sunflower seeds, 10 g wholemeal plain flour, 50 ml water, ⅛ tsp salt, ⅛ tsp ground black pepper
Prepare 2 sheets of baking paper the size of your baking tray. You will roll the mix between the two sheets so that everything stays clean and you don't get mix everywhere! It's sticky!
After the allotted time, turn the mix out onto a sheet of baking paper on the work surface. Put the other sheet of baking paper over the top and then squash and flatten the mix with your hands. Then use a rolling pin to roll the mix between the sheets of paper, taking care to keep the mix under baking paper. Roll to a thickness of 2mm max. If these crackers are not thin enough, they curve up in the oven in an unsightly manner.
Lift the rolled mix onto a cold baking sheet and gently peel away the top layer of baking paper, discarding it. To do this, I press my palm flat against the paper, holding it steady as I carefully peel the paper back, against my hand. If you pull the sheet off too quickly, it can make quite a mess!
Bake in the oven for 10 minutes. Remove the tray from the oven and cut the mix into whatever shape you want. You don't need to cut all the way through the mix, just score the surface for easier breaking.
Return to the oven and cook for a further 20 minutes until crisp and toasty. Remove from the oven and allow to cool. When the crackers are completely cold, break along your cut lines, and store in an airtight container.

Nutrition

Calories: 243kcalCarbohydrates: 13gProtein: 9gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 10gMonounsaturated Fat: 6gTrans Fat: 0.01gSodium: 155mgPotassium: 276mgFiber: 6gSugar: 1gVitamin A: 7IUVitamin C: 0.3mgCalcium: 165mgIron: 4mg

Nutritional values are estimates only and will vary depending on specific ingredients used. Nutrition is per serving. Information is for the main recipe, not optional accompaniments.

Keywords crispbreads, flaxseed, lunchbox ready, make-ahead, pumpkin seeds, seed crackers, sesame seeds, sunflower seeds, vegan crackers

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