DANISH SEED CRACKERS
Thin, crisp Scandinavian-style seed crackers made with mixed seeds and water
These simple Danish-style seed crackers are made with pumpkin seeds, flax seeds, sesame seeds, sunflower seeds, chia seeds, salt, and water. The mixture rests until thick, then is rolled thin on parchment paper and baked until crisp.
PREP TIME
COOK TIME
TOTAL TIME
SERVINGS
INGREDIENTS
Seeds
- ½ cuppumpkin seeds
- ½ cupcup flax seeds
- ½ cupsesame seeds
- ½ cupsunflower seeds
- ½ cupchia seeds
Seasoning
- 1 tspsalt
Liquid
- 1 ½ cupcups water
INSTRUCTIONS
- 1
Mix the pumpkin seeds, flax seeds, sesame seeds, sunflower seeds, chia seeds, and salt in a bowl
- 2
Add the water and stir well
- 3
Let the mixture stand for about 30 minutes, until the seeds absorb the water and the mixture thickens
- 4
Spread the mixture onto parchment paper and roll or press it into a thin, even layer
- 5
Bake at 350 F for about 35 minutes, until firm and crisp
- 6
Let cool completely before breaking or cutting into crackers
NOTES
This recipe is transcribed from my old handwritten Danish note. The original seed measurements were 1 dl each; for American measuring cups, each 1 dl seed amount has been rounded to a scant 1/2 cup. The water measurement, 3.5 dl, has been rounded to 1 1/2 cups. For crisp crackers, spread the mixture as evenly and thinly as possible. If the center is still soft after 35 minutes, bake a little longer or turn off the oven and let the crackers dry with the door slightly open.
NUTRITION FACTS
PER SERVING (12 SERVINGS)
* Percent Daily Values are based on a 2,000 calorie diet.