Golden Knäckebröd – Swedish Multi-Seed crispbread (cheesy, spicy, vegan, perfect)

I don't know about you but I always need to have some snacks hidden in a little pocket when hiking or skiing, if not I feel stressed😂. If you are like me then you will love this Golden Knäckebröd made with spelt flour, nutritional yeast, chili powder, and tone of seeds. This Swedish Multi-Seed crispbread is cheesy, spicy, vegan, and just perfect but you have to try it to believe me 😊.

What is Knäckebröd?

Knäckebröd – literally knäcke to break and bröd bread (crispbread in English) is a flat and dry Nordic type of bread or cracker containing mostly rye flour.

Crispbread is a staple of Nordic cuisine and was for a long time considered a poor man's diet. In recent years however, there has been renewed interest in crispbread in the Nordic countries and you will find many varieties in supermarkets and online using different ingredients, types of flour, or adding rolled oats, seeds, and spices.

What is so special about this recipe?

My version of Knäckebröd is made with spelt flour because spelt performs the closest to all-purpose white flour while bringing a lot more flavor. Spelt is a type of wheat, and spelt flour is a type of whole wheat flour made from the entire grain (bran, endosperm, germ, and all). If its your first time cooking with spelt flour and want to learn more you might find this article useful.

For the cheesy flavor, this recipe uses nutritional yeast doing delicious magic with the spicy chili powder.

List of ingredients for this delicious golden Knäckebröd/Multi-Seed crispbread recipe

• 1 Cup Spelt flour
• ¾ Cup Oats (80g) rolled oats
• ½ Cup Pumpkin seeds (65g) Pepitas
• ½ Cup Sunflower Seeds (70g)
• ⅓ Cup Sesame Seeds (50g) I used a mix of black and white sesame seeds but you can use whatever type you have
• ⅛ Cup Flaxseed (20g)
• 1 tbsp Chia seeds
• 2 tbsp Nutritional yeast
• 1 tsp Chili powder
• 1½ tsp Salt
• 1 tbsp Olive oil
• 1½ Cup Water warm

Step by step instructions

1. Start by preheating the oven top/bottom heat to 170 °C (338 °F)
2. In the meantime add all dry ingredients to a large bowl and mix till well combined
3. Add the oil and warm water and mix well with a spatula
4. Let the mixture sit for approximative 10 minutes
5. Cover the tray with baking paper
6. Add the mixture to the center of the tray and spread it thinly using a spatula. Tip: one easy way to ensure this is evenly distributed is to add another sheet of backing paper on top and use a rolling pin to distribute it thinly in all directions
7. Bake in the preheated oven for about 20 minutes
8. If you want to cut it into rectangular same-size pieces this is the moment to do it using a knife or pizza cutter. Once it is fully backed it will be too crispy to do it and will only be able to break into uneven pieces
9. Bake it for another 40 minutes turning it mid-time till crispbread looks lightly golden and crisp
10. Let it cool on the tray

Enjoy it as such or with your favorite hummus, dips, or toppings.

I like to combine it with hummus, vegan tofu cream cheese, vegan pesto topped with arugula, and fresh tomatoes. Delish!

Perfect addition to your summer Apéro or picnics.

Questions you might have

If you love this Golden Knäckebröd/Multi-Seed crispbread give it a rating and review below! And of course, tag me for the remake on Instagram

#rico

Looking for some pairing recipe ideas?

Try also

• Vegan wild garlic pesto
• Vegan tartar sauce with tofu and capers
• Vegan faux gras with walnuts and champignons
• Golden lemony weight loss hummus