The Most Delicious Healthy Snack: Norwegian Seed Cracker Recipe
After the indulgence of the holiday season, I’ve shifted back to focusing on simple and nourishing foods. I’ve noticed that one of the best ways to ensure that I make good food choices is to have healthful options readily available. Inspired by my time in Europe this fall, I set out to my favorite healthy snack from Norway.
Known as knekkebrød in Norway, these whole-grain seed crackers are traditionally made at home throughout the year, but especially as a post-holiday health food. Though these hearty and wholesome crackers are indeed very healthy, they are also incredibly crunchy, satisfying and delicious. Easy to make, and beloved by kids and adults alike, these crackers make a healthy snack for the whole family.
I like this recipe because it’s infinitely versatile, and easily modifiable. I’ve included my favorite sweet variation of the basic recipe, but feel free to get creative and add whatever extra goodies you like, just making sure you balance the water ratio to keep the dough moist. Consider adding other nuts and seeds, dried fruit, grated cheeses, herbs or spices.
Can’t keep up with your family’s voracious cracker appetite? I sometimes triple the basic recipe, but only the dry ingredients, so I have the mix ready for when I want to whip up some crackers.
This healthy snack can also serve as a replacement for bread at any meal, and pairs perfectly with hummus, sliced avocado, nut butters, and our homemade Vegan Cashew “Goat Cheese”.
Basic Recipe Ingredients
- 1 cup Rye Flour
- 1 cup Oatmeal
- 1 cup Sunflower Seeds
- 1 1/2 cups Sesame Seeds
- 1/2 cup Roasted Pumpkin Seeds
- 1/4 cup Flax Seeds
- 1 cup Oat Bran
- 1/2 cup Wheat Bran
- 2 tsp Sea Salt
- 3 1/2 – 4 cups Water
Slightly Sweet Variation:
For this variation add the following ingredients to the basic recipe. You may need to add another 1/2 – 1 cup of water, and make sure to lower the oven temperature to 300°F. Bake until the cracker is crunchy & golden.
- 2 1/2 cups Coconut Flakes
- 1/2 cup Dried Tart Cherries, chopped
- 1/2 cup Raisins, chopped
- 1/4 cup Candied Ginger, finely chopped
- Preheat oven to 325°F. Line three baking with parchment paper.
- Combine all the ingredients, except the water, in a large bowl. Slowly add the water till the dough is moist, but not overly wet. Too much water will increase the baking time. Let the mixture sit for 10 minutes.
- After 10 minutes, place 1/3 of the dough on one baking sheet. Place another piece of parchment paper the size of the baking sheet on top of the dough. Using your hands spread the dough very thinly on the pan. The parchment paper helps keep your hands clean, and makes it easier to spread the dough into a very thin layer. The thinner you spread the dough, the crunchier the cracker will be! Repeat this step for the rest of the dough, reusing the same parchment paper for spreading the dough. (Note: if you don’t want to bake all the batter, you can save a portion in the fridge for a few days to bake later on)
- Place the baking sheets in the oven. After 10-15 minutes, remove the crackers from the oven and using a pizza cutter, or sharp knife, cut the crackers into your desired shape. Put back in the oven for another 50-60 minutes (depends how moist the dough is), making sure to rotate the pans halfway through. In the last 15 minutes of baking, if the bottom side of the cracker is not completely crunchy, flip the crackers and return to the oven. You’ll know your crackers are ready when they’ve turned golden and have a really nice crunch!
- When finished baking, remove from the oven and let cool on a baking rack. Once fully cooled, these crackers can be stored in a cookie tin for a couple weeks, but I doubt they will last that long because they’re so delicious!
Recipe & Photos by Chloe Bolton