Fröknäcke (Swedish seed crackers)
Swedish seed crackers: sunflower, pumpkin, sesame and flax seeds bound with psyllium husk and boiling water, spread paper-thin and baked slowly until they snap. Nutty, salty and very crunchy, with no flour at all, and they keep for weeks in a tin. Eat them with cottage cheese, a slice of cheese or smoked salmon.
Want a more filling version?Cottage cheese flatbread 72- Time
- 80 min (10 prep + 70 cook)
- Servings
- 12
- Per serving
- 161 kcal
- Protein
- 6 g
Ingredients
- 2 dl pumpkin seeds
- 1 dl sunflower seeds
- 3/4 dl hulled sesame seeds
- 1 dl whole flaxseeds
- 2 msk psyllium husk
- 1/2 tsk salt
- 2 1/2 dl water, boiling
- 2 msk canola oil
- 1/2 tsk salt, flaky salt, for the top
Steps
- Heat the oven to 300°F (over- och undervärme). Mix the pumpkin, sunflower, sesame and flax seeds, the psyllium husk and the salt in a bowl.
- Pour over the boiling water and the oil and stir well. Let it stand 5 minutes, until the psyllium has thickened everything into a sticky, spreadable mass.
- Spread it as thinly as you can between two sheets of baking paper with a rolling pin, to the size of an oven tray, about 2–3 mm thick. Peel off the top sheet, slide the bottom sheet onto a tray, sprinkle with the flaky salt and score into squares with a knife if you want neat pieces.
- Bake on the middle shelf for about 60 minutes, until golden and dry. Turn off the oven and leave the tray inside with the door ajar until completely cool; this is what makes them really crisp. Break into pieces.
Good to know
Why are mine chewy in the middle?
The mass was spread too thick in places, or the crackers came out too soon. Break off the soft middle and give it another 15 minutes at 300°F. They crisp up further as they cool.
No psyllium?
Use 3 msk whole chia seeds instead and let the mass stand 15 minutes before spreading. The crackers turn out a little more fragile, and it's about the same score.
How do I store them?
In an airtight tin or jar for up to three weeks. If they go soft, 5 minutes in a 300°F oven brings them back.
Alternatives
Per
- Calories
- 528
- Protein
- (14%)
- 19 g
- Fat
- (79%)
- 47 g
- Carbohydrates
- (7%)
- 17 g
- of which sugar
- 1 g
- Fiber
- 14 g
- Sodium
- 545 mg
More side dishes
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1926 kcal goes into the pot and 582 g of ingredients comes out as about 365 g of food: 528 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.