Swedish Knäckebröd is the perfect gluten-free seeded crisp bread to serve with cheese and is so simple to make, I just had to share this recipe!

I was given a recipe for Knäckebröd by Sofi from Active Beans in Sweden, but I struggled to find a few ingredients in the UK, so after a few modifications the recipe below is the end result and I think it works perfectly to create beautifully crisp tasty Knäckebröd. Knäckebröd are perfect to serve with cheese after a nice meal, as a crisp bread for lunches or simply by themselves as a snack.

Serves 10-12

Cooking time 30 minutes (Preparation time 5 minutes)

Ingredients

• 3/4 cup + 2 tbsp cornmeal (not corn flour which is finer)
• 1/4 cup golden linseed
• 1/4 cup brown linseed
• 1/4 cup sesame seeds
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 1-2 tbsp poppy seeds to decorate
• sea salt to decorate
• 200ml hot water
• 50ml vegetable oil
  

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Method

1. Preheat the oven to 150ºc.
2. Line two baking trays with baking paper and cut an extra sheet the same size and put to one side.
3. Mix the cornmeal and seeds together in a bowl.
4. Add the water and oil and stir together. Don’t worry if at first it seems runny, it will take the cornmeal a little time to absorb the water.
5. Place half the mixture onto each tray.
6. Place the spare baking sheet over the top and roll out the mixture till it is about 3mm thick.  
7. Repeat the rolling process on the other tray.
8. Sprinkle poppy seeds and ground sea salt over each tray to taste.
9. Place in the oven for 30 minutes.
10. Leave to cool for about 10 minutes and then break into pieces.
11. Eat by itself as a snack or it goes perfectly with a creamy goats cheese or a rich cheddar.

Enjoy Xx