Greetings from Durban,

I’ve made it to South Africa and am visiting my partner’s family in the sun. I wish I could share it with you all but for now if you want to see some glimpses of what I’m up to you’ll have to go on over to my instagram account @goodeatings. Today I want to share another recipe with you guys and it’s one close to my heart; seeded cracker bread.

During my time in Sweden this winter I started having major cravings for this cracker bread or ‘Knäckebröd’ as we say in Swedish. Unfortunately with my gluten intolerance there isn’t much choice for me in the super market and the gluten free options often have a lot of strange ingredients that I deem unnecessary. So instead I made my own cracker bread with all my favourite seeds, because when you make your own food you can do whatever you like and break the traditional mold to suit your taste and needs. I like to call it the super seeded cracker bread because it has all the seeds I had on hand when making it the first time and with that many types of seeds it’s truly a super kind of bread.

Don’t get scared off by my ingredients list though; as with many of my recipes this too is adaptable to what you have at home. The only seed I wouldn’t swap is the chia seed, but actually you could even swap that if you have some flax seeds on hand instead. These both have a gelling effect and will help keep this bread together. Otherwise feel free to use your favourites at the same quantity as listed in the recipe and leave out the rest. I would however suggest that you mix some smaller seeds with bigger ones and for you not to add too many chia or flax seeds as they might add too much binding force.

You could also swap out the buckwheat flour for brown rice flour or if you eat gluten I think spelt flour would do a good job here. My first batch I used a lighter buckwheat flour which turned the bread nice and golden but as you see in my video here below the flour I used made them rather dark. I’m not sure I like that or not but the flavour stayed the same which is the most important thing and at the end of the day it’s great to have a versatile recipe at hand when you need a crispy bread fix.

Check out my cracker bread video for the whole method and some Swedish vibes crossed with Dubai winter light and if you want to stay updated on what’s up on my youtube channel subscribe to it right here.

If you have ever had Dr. Karg crisp bread I think you will have an a-ha moment crunching into this bread. I used to love their products and Rob is still a fan of their sesame bread. Something I also enjoyed in their breads were the different flavours and I’d like to encourage you to try adding spices and flavours to this recipe. Dried herbs are fantastic for this task and if you are feeling adventurous try adding a little bit of onion and/or garlic powder for a savoury dinner table side. In Sweden cracker bread is often a staple at the dinner table, give it a go! You could also try more warm and sweet spices like the ones often found in the traditional Swedish bread spice mix like crushed fennel seed and star anise as well as a little cumin. Being the fan I am of cardamom I think that would work nicely into the mix as well but whatever floats your boat really

Try this bread with houmous or just on the side of your Buddha bowl as a crispy addition Swedish style. Or for a sweet option peanut butter and jelly is always a given right?! (although I like to go for chia jam in place of the sugary fruit spreads bought at the store, try my recipe here). Finally I hope you find this recipe useful and that it brings you as much crunchy seed joy as it brought me in my cravings.

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SIZE: 1 regular sized baking tray  /  TIME: 60 min

1 cup buckwheat flour (or brown rice or spelt flour)
2/3 cup sunflower seeds
2/3 cup pumpkin seeds
1/2 cup hemp hearts
1/2 cup sesame seeds
3 tbsp chia seeds
2/3 – 1 cup water, start with 2/3 and add more if needed
4 tbsp extra virgin olive oil
Sea salt and other seasonings to taste

Preheat oven to 175 degrees celsius.

Mix all the dry ingredients in a mixing bowl and then add 2/3 cup water as well as the oil and mix again. If the dough seems dry at this point and is not sticky then continue adding water until it is moist and sticky.

Rest the mixture for roughly 30 min, this will give the chia seeds plenty of time to gel together with the other ingredients.

Spread the mixture out on a baking sheet placed upon a baking try using your hands or a spatula. This part gets a little sticky but it’s well worth it. It should not be too thick ones spread, roughly half a centimeter or a little less.

If desired score the bread with a knife into the shape you’d like your cracker bread and bake for 30 min,

After the initial baking time remove the tray and baking sheet and bake your crackers for another 15 minutes or so straight on the oven rack. The bread should be fairly solid when done.

Let your bread cool on a cooling rack before breaking it into pieces and enjoying it with your favourite spreads.

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