Knackebrod, Swedish Crispbread

Cracker

My English foodie friend, Cordon Bleu-trained no less, was about to fly across the world when I sent her a text pleading for the recipe for the fabulous home-made crispbread she had served at a recent soirée.

Not only did the dear girl send me the recipe, she also hand-delivered a tin of the lovely stuff to enjoy in her absence.

It’s called knackebrod (crispbread), a Swedish cracker-like bread with sesame and sunflower seeds. We may have just discovered it but versions of knackebrod have been enjoyed in Sweden since antiquity.

Knackebrod has now become a favourite of mine, ideal with hummus, cheese, paté and any other nibble-type treats.

It’s gluten-free so my friend who has Coeliac disease is safe to eat it. It turns out the recipe came from her in the first place.

Be warned, once you try it, nothing else on your nibbles’platter quite measures up.

INGREDIENTS:

100gm fine cornmeal

30gm sesame seeds

45gm sunflower seeds

30gm pumpkin seeds

40gm linseeds

½ tspn salt

60ml extra virgin olive oil

250ml boiling water

METHOD:

Heat oven to 150C. Stir cornmeal, sesame, sunflower, pumpkin, linseeds, oil, and salt in a bowl. Slowly stir in boiling water and mix well. Using a spatula, spread dough evenly over sheet of baking paper as thinly as possible. Bake until golden and crisp, about 60mins, really just to dry the mixture out. Let cool and break into pieces to serve.