At a recent cocktail gathering, my friend from Sweden brought a dip and these crackers. I assumed the crackers were store-bought, until I bit into one and realized they were lightyears better than similar crackers I had purchased. She told me she had made them and sent me the recipe the next morning, which I translated (well, Google did). I adjusted for US measurements and ingredient availability. I did find some other versions on-line, but the original Swedish recipe has fewer ingredients and a more readily available base “flour” than others I saw. These crackers are super easy, an economical to their store-bought twins, and naturally gluten free. I imagine they will become a pantry staple in our house!
Swedish Seeded Crackers (Naturally GF)
3 tablespoons whole flax seeds*
3 tablespoons untoasted/raw sesame seeds*
3 tablespoons sunflower kernels, raw and unsalted if possible*
3 tablespoons pumpkin seeds, unroasted and unsalted*
¾ cup corn flour or masa (not cornstarch or cornmeal)
1 scant teaspoon salt
3 tablespoons canola or sunflower oil
1 cup water
1 teaspoon Kosher or flaked salt and/or seasoning of your choice (optional)
*If you cannot find all 4 seeds, bump the measurement of the other 3 up to 1/4 pound each. Or feel free to riff on whatever seeds you like. I did not use unroasted pumpkin seeds, as they are not easy to come by in the US. However, I plan to make these after we carve our pumpkins this year, maybe even trying to dust with some ground cloves and nutmeg.
Preheat oven to 300° degrees.
In a teakettle, small saucepan, or the microwave, bring the water to a simmer. Then, take off the heat immediately.
In a large bowl, mix all of the dry ingredients. Stir in the oil and warm water. Mix until well combined.
Pour the batter onto a parchment-lined half-sheet pan. Using a rubber spatula, spread the batter as thinly as possible. You should be able to get it almost to the edges of the pan. If it sticks to the spatula or pulls off the paper, lightly wet the tip of the spatula. Sprinkle the pan evenly with the salt and/or seasoning. I used TJs Green Goddess, but you could use bagel seasoning, garlic powder, za'atar, Italian seasoning, or anything you like.
Bake for 1-1.25 hours, opening and closing the oven door every ten minutes or so to release moisture, and watching at the end so the crackers do not burn. You want to pull the pan from the oven when the crackers start to turn golden on top. If you want the crackers to have even edges, use a pizza cutter to cut them at the 30-minute mark of baking.
Once cool, break the crackers into bite-sized pieces. Store in an air-tight container.
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