Knäckebröd Swedish seeded crispbread
Thin, crunchy seeded crispbread made without any flour. Brilliant with cheese, smoked fish or just butter.
- Time1 hr plus resting
- LevelEasy
- Costabout £0.24 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Line a large baking tray with baking paper.
- 2
Stir all the seeds, psyllium husk, salt and rosemary together in a large bowl.
- 3
Add the water and olive oil and mix well. Leave to stand for 10 minutes until it thickens into a gel like dough.
10 min - 4
Spoon onto the paper and press out flat. Lay a second sheet of baking paper on top and roll to a very thin even layer, about 3mm thick. Remove the top paper.
- 5
Bake for 30 minutes, then lift the whole sheet onto a board, cut into rectangles with a sharp knife, slide back on the tray and flip the pieces over.
30 min - 6
Bake for a further 20 to 25 minutes until deep golden and snappy. Cool on a rack. They crisp up more as they cool.
22 min 30 s
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.