Norwegian Seeded Whole Wheat Crackers

Preperation time
20 m
Skills level

Serving size
4
Country of origin

Preparation time: 20 m
Cooking time: 45 m m
Servings: 4

Ingredients

  • 1/4 cup whole wheat flour + 1 tablespoon, plus more for dusting
  • 1 tablespoon unsalted & roasted sunflower seeds
  • 1 tablespoon Zen basil seeds or chai seeds
  • 2 tablespoons ground flaxseeds
  • 1 tablespoon Everything Bagel Seasonings
  • 1 tablespoon sesame seeds
  • Sprinkle garlic powder
  • 1/2 cup boiling water
  • sea salt for topping
  • extra sunflower seeds & sesame seeds for topping cracker
  • rolling pin
Recipe Type:
Course:

These are very close to the ever-popular Norwegian crackers from Trader Joes. They are super crisp – to achieve a crispy cracker texture see my baker’s tip at the end of the recipe. These are great for smearing on cheese spread or scooping up warm dips. They pair perfectly on a charcuterie board with a smoked gouda or Gruyere and a drizzle of honey.

In a medium-sized metal bowl, add the dry ingredients. Boil the water and add it to the bowl, mix until everything is well combined and let the cracker dough rest 10 minutes.

In the meantime, preheat the oven to 350 degrees.

Add 1 more tablespoon of flour to the dough and mix it with your hands. Toss it onto a narrow parchment-lined baking sheet. Add more flour to your hands and gently spread mixture. Top with the second layer of parchment paper. Be sure there is a little flour on the top of the mixture, so the paper doesn’t stick, but not too much.

Next, roll the cracker dough out as thin as possible, about ¼-inch thick. Gently peel off the parchment paper on top and top the cracker dough with more sunflower and sesame seeds, about 1 tablespoon of each. Be sure to press them into the cracker dough, otherwise they will fall off after baking. Top with sea salt.

Place in the oven to bake for 40-45 minutes until browned. Could be slightly longer.

Baker’s tip:

The crackers are done when they feel hard. If you notice soft spots, break the soft spots off and re-bake for an additional minute or 2 until they are crispy. If you didn’t evenly roll out the cracker dough this will happen. You want them to crunch when you bite into them.