CJ Trowbridge

Classic Knekkebrød

Ingredients

• Sesame seeds: ⅔ cup
• Flaxseeds: 1 cup
• Raw pumpkin seeds (pepitas): 1 cup
• Raw sunflower seeds: 1 cup
• Chia seeds: ¼ cup
• Cornstarch: ⅔ cup
• Salt: 1 tsp
• Canola oil: 7 Tbsp
• Boiling water: 1½ cups
• Flaky sea salt: as needed

Yield: Two sheets

Special Tools

• Highly recommend using a Wire rack for cooling. This prevents the knekkebrød sheets from cracking randomly, so you can cut them into the shapes and sizes you want.

Instructions

1. Preheat the oven to 275°F (135°C). Line a 13x18-inch rimmed baking sheet with parchment paper.
2. In a large bowl, stir together the sesame seeds, flaxseeds, pumpkin seeds, sunflower seeds, chia seeds, cornstarch, and salt.
3. Add the oil and boiling water. Stir until the mixture is evenly combined, then let it rest for 10 minutes to thicken.
4. Scrape the dough onto the prepared pan and spread it into a thin, even layer, leaving a small border at the edges. A small offset spatula or a damp spatula helps.
5. Sprinkle the top with flaky sea salt.
6. Bake for about 90 minutes, until the cracker is golden brown and fully crisp. Rotate the pan if the sheet bakes unevenly.
7. Let the cracker cool on the sheet until it is warm, then transfer the parchment to a wire rack and cool completely.
8. Break the crispbread into pieces for a rustic finish or use a serrated knife to cut it into squares.

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