(Gluten-free) knackebrot / cracker with seeds

Home made cracker bread with seeds.

My gluten-free friend Lilje has made this her staple picnic and party food and everyone is addicted! The recipe is very simple, and you can vary it by changing seeds and their proportions to each other, or by trying different types of flour. Corn flour is hearty and quite filling, which is nice. I've also tried half corn flour, half chick pea flour. Once you know what you like you can also experiment with different herbs and spices.

The recipe was recommended to me by my friend who had found it it on the Finnish blog Gluteeniton Muumimamma.

Crisp bread / Knackebrot

200 ml corn flour
75 ml sunflower seeds
50 ml flaxseed
50 ml sesame seeds
50 ml pumpkin seeds

50 ml oil
250 ml boiling hot water
2 tsp salt (this will be pretty salty, but I like the outcome to be cracker-like)

The recipe makes two trays of knäckebrot.

Turn the oven to 150°C. Combine and mix the dry ingredients (except for salt), then add oil and boiling water. Stir well.

Pat half of the dough as flat and as thin as you can on a baking tray covered with a sheet of non-stick parchment. A clean plastic bag over your hand is helpful! Precut into squares, if you like – I prefer to break the bread by hand when it's done. Sprinkle salt over the batter before you put the tray in the oven.

Bake for one hour.

Eat as it is or serve with a dip. When made thicker it can also be used as bread.