Homemade crispbread


The recipe I want to share today is homemade crispbread. Crispbread, the Scandinavian takes on crackers, has been made for centuries. Growing up, we always had crispbread at home at all time. Nowadays, few people make homemade crispbread anymore. Homemade crispbread takes a bit of effort to make, but is definitely worth it. Homemade cripsbread is tastier then the store- bought ones and once you’ve made a large portion, they are likely to last you for a while. This is a recipe I have from my mom. These are incredibly tasty and usually disappear quickly.  These crispbreads are made with different kinds of seeds, like pumpkin seeds, flaxseeds and  rolled oats, which makes them high in fibre and healthy omega 3. Plus these are naturally vegan.These are plain cripsbreads, without any special flavour components. I’ve recently started experimenting with different flavoured combinations, such as garlic, herbs, etc (so stayed tuned). This cripsbread can be served as a snack with cheese, mashed avocado or jam or whatever else you prefer. These are also good alongside a green salad or a bowl of soup.



Ingredients: ( Makes approximatly 4 trays of crispbreads). 

1/2 cup pumpkin seeds

2/3 cup sunflower seeds

2/3 cup sesame seeds

1/3 cup  flaxseed

1 chia egg ( 1 tbsp chia seeds- 3 tbsp water)

3 2/3 cups water

1/3 cup oil + 2 tbsp


1  (1/2-   3/4) cup rolled oats

2 tbsp psyllium husk

1 tsp salt


*non- stick baking paper ( NB! this is important, otherwise the crisp bread will get stuck). I used the one from Nostik.



  1. Preheat the oven to 180C.
2. Mix together sesame seeds, sunflower seeds, pumpkin seeds, flaxseed, water, oil
& the chia egg in a bowl. Set aside to rest for 10- 15 minutes.
3)Add the oats, phylum husk and salt. The batter should have a porridge like consistency.
4). Roll out handfuls of dough dived by 3- 4 sheets of non- stick baking paper until they are as thin as you prefer.
5) Put two of the baking trays in the oven at the same time.  Bake them in the oven for  15 minutes, take the trays out and cut the dought into small squares ( about 16) and change the order of the trays in the oven.
6) After that bake them for another 15- 35 minutes.  Open the oven every 10 minute to get some air out. Bake until the crisp breads are golden and harden to touch. Make sure to keep an eye on them, as they can burn quickly.
7). Remove the baking paper from underneath as soon as you can after they come out of the oven, snap the crisp bread apart.
8).  Cool completely on a wire rack before storing in an airtight container for up to 2 weeks.



30 thoughts on “Homemade crispbread

  1. I eat crisp bread often since I was born in Finland. We had it in the house all the time. I started reading this blog and went to get a rye cracker. I will try your recipe. I may have a hard time getting the psyllium husk. Everything else looks so tasty. Would you say it would work without the psyllium husk? Thank you for such a great recipe!


  2. This is great recipe, they turned out really well, but how to remove from the greaseproof paper? It was completely stuck whether we tried to remove it straight from the oven or when they cooled. Any tips?


  3. I’ve justt made a batch of these with a few adjustments, but OMG! So delicious and tasty! I could spend all night eating these! They don’t even need a topping (but I will slather some cream cheese on anyway!).


  4. thank you for liking my blog post – really my husband’s, as it was his recipe. having so much fun checking yours – mouth is watering! are you Scandinavian?


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