Nordic Crispbread


Mixed, good for you seeds in a rustic vegan cracker from Finland.

Inspired by a tasty love story.

This recipe contains the following types of ingredient: plants and fungi.


50 g
flax seeds
50 g
sesame seeds
50 g
pumpkin seeds
225 g
plain flour
5 g
baking powder
140 ml
100 ml
Zaytoun FAIRTRADE olive oil



Pre-heat the oven to gas mark 6 (200 °C; 400 °F).

Blitz the flax seeds to a coarse powder in a coffee grinder (or pound them using a pestle and mortar).

Mix all of the ingredients to make a dough.

Take a quarter of the dough (about 150 g) and roll it out as thin as it will go between two sheets of non-stick baking parchment.

Remove the top sheet and score the dough with a knife or double handed herb chopper into squares or triangles.

Slide the dough onto a baking tray or direct onto your baking stone and bake for about 20 minutes until golden and crispy.

Allow to cool on a wire rack and then break along the score lines.


Use with dips and spreads, or with cheese. Alternatively cut into 1 cm squares or triangles and serve on their own as a snack.