Nordic nibbles


Mixed good-for-you seeds, in a small cracker like nibble from Finland.

Inspired by an article in the Manchester Guardian, 31st August 2013.

This is top-notch moreish snack food for a party or just to have with a glass of Fairtrade wine.

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


50 g
flax seeds
60 g
sesame seeds
40 g
pumpkin seeds
225 g
plain white flour
5 g
baking powder
5 g
100 ml
sunflower oil
75 - 140 ml



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, and then mix all of the dry ingredients.

Rub in the oil.

Progressively add the water until the mixture comes together as a soft 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 cut the dough with a pizza wheel or double handed herb chopper into small (about 1 cm) squares.

Slide the sheet of 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.

To serve

Use as a snack, or as an extra dish on the meze table.


The sesame shines through in this very moreish snack.

A version of this snack is available, see Nordic Crispbread, which is suitable for use as a cracker for cheese or pate.

The nibbles will keep for a week or so in an airtight container.