Spicy Multi-Seed Crispbread

Crispbread is very common in Sweden. This recipe has a bit more spice to what the traditional recipe has and the flavor has a bit of a kick to it.

Gluten Free – Dairy Free – Refined Sugar Free – Vegan Friendly


1 cup gluten free flour
50g sunflower seeds
50g sesame seeds
25g flaxseeds
250 ml water
50 ml olive oil
1/2 tsp. grounded paprika
Cracked black pepper
Pinch of salt
Pinch of cayenne peppar (optional)


  1. Start by preheating the oven to 150 degrees
  2. Place the seeds, flour and salt in a bowl. Combine well
  3. Pour the water in a pot and bring it to boil.
  4. Once its boiling take of the heat. Add oil and paprika spices
  5. Pour the water mixture on top of the dry ingredients and combine all together. Keep steering until the mixture has thicken up
  6. Put baking paper on a try. Scoop up the mixture on the paper and spreed out evenly. Make the layer thin for extra crispy result. Crack the pepper on top
  7. Place the try in the oven and bake for 60 min. Keep a close eye to it so it doesn’t burn
  8. When its done, take it out of the oven and let i cool off before braking out pieces
  9. Delicious to serve with some avocado, tahini with salt or hummus

Tips: Store the crispy bread in a glass container at a dry place. If the bread goes soft you can easily heat up pieces in the oven on 100 degrees for a few minutes and it will be crispy again

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