Looking for a gluten-free cracker or bread alternative? Try this Scandinavian seeded crispbread which provides a satisfying crunch while fortifying your body with omega-3 fats.

How to Make Gluten-Free Seeded Crispbread

Stir the ingredients together and spread half of the mixture on a parchment paper-lined baking sheet.

seeded crispbread

Spread it out thinly and evenly with a rubber spatula or the back of a spoon until it measures about 12×15 inches.

seeded crispbread ready to bake

Bake for 15 minutes at 325 degrees. Remove from the oven and cut into 2×3-inch rectangles using a pizza cutter or sharp knife.

seeded crispbread scored

Bake until the outer crackers become fully crisp and lightly browned, about 45 minutes. Remove the crisp ones and return the rest to the oven until they become crisp, about 10-20 minutes.

seeded crispbread

Let the crispbread cool. Then break the crispbread apart.

seeded crispbread

Serve this flatbread with avocado slices, hummus, vegan cheese, or simply plain.

Variations

  • Substitute ground chia seed for all or part of the ground flaxseed.
  • Add herbs, garlic, or spices to taste.
  • If gluten is not an issue for you, substitute whole wheat or rye flour for the gluten-free flour.

Tip

If not fully crisp, turn the crispbread over on the baking sheet and return to the oven. Turn the oven off and let continue to crisp for about 15 minutes.

seeded crispbread
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Seeded Crisp Bread

These crispy crackers provide a satisfying crunch while fortifying your body with omega-3 fats. Serve this Scandinavian flatbread with avocado slices, hummus, vegan cheese, or simply plain.
Course: Breads
Cuisine: Scandanavian
Keyword: dairy-free, gluten-free, oil-free, plant-based, vegan, vegetarian
Servings: 30
Calories: 100kcal
Author: Heather Reseck

Ingredients

  • 2 cups water
  • ½ cup ground flaxseed
  • ¼ cup flaxseeds
  • cups rolled oats
  • 1 teaspoon salt
  • ½ cup whole-grain gluten-free flour such as sorghum, millet, teff, or a blend
  • ¾ cup pumpkin seeds
  • ¾ cup walnuts chopped
  • 1/3 cup sunflower seeds
  • 1/3 cup sesame seeds
  • 1/3 cup almonds or ½ cup almond meal

Instructions

  • Heat oven to 325°F. Stir water, ground flaxseed, and flaxseeds together in a mixing bowl.
  • Stir in oats, salt, flour, pumpkin seeds, walnuts, sunflower seeds, and sesame seeds, stirring well after each addition.
  • Process almonds in a food processor or blender until finely ground; stir into seed mixture.
  • Line two large rimmed baking sheets with parchment paper. Place half of the mixture on each baking sheet. Spread out thinly and evenly with a rubber spatula or the back of a spoon until it measures 12x15 inches.
  • Bake for 15 minutes. Remove from oven and cut into 2x3-inch rectangles using a pizza cutter or sharp knife.
  • Bake until the outer crackers become fully crisp and lightly browned, about 45 minutes. Remove the crisp ones and return the rest to the oven until they become crisp, about 10-20 minutes. If not fully crisp, place upside down on the baking sheets and return to the oven; turn off oven and let continue to crisp in the oven for 15 minutes. When cool, break the crispbread apart.
  • Store in an airtight container. Makes 60 large crackers.

Notes

Variations:
  • Substitute ground chia seed for all or part of the ground flaxseed.
  • Add herbs, garlic, or spices to taste.
  • Non-Gluten-Free: Substitute whole wheat or rye flour for the gluten-free flour.
Tip:
If not fully crisp, turn the crispbread over on the baking sheet and return to the oven. Turn the oven off and let continue to crisp for about 15 minutes.

Nutrition

Serving: 2crackers | Calories: 100kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 80mg | Potassium: 108mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg