KNÄCKEBRÖD: Swedish Vegan Dark Rye Seeded Crispbread

Easy thin and crispy vegan Swedish crispbreads “knäckebröd”, to serve with hummus, a nut butter or on their own.

KNÄCKEBRÖD: Swedish Vegan Dark Rye Seeded Crispbread

KNÄCKEBRÖD: Swedish Vegan Dark Rye Seeded Crispbread

Ingredients

  • 500g of dark rye flour (and extra for dusting)
  • 1 tablespoon of baking powder (or 1 sachet)
  • 1 tablespoon of cinnamon
  • 50g of coconut oil
  • 300 ml of cold water
  • 1 tablespoon of turmeric (optional)
  • Seeds of your choice, about 1 cup in total for the base and some extra to sprinkle on top (I used sunflower seeds, chia seeds, millet seeds, sesame seeds and a sprinkle of oats)
  • 2 tablespoons of syrup (agave syrup, maple syrup, date syrup, etc.)

Method

  • Preheat the oven to 200 degrees celsius.
  • Mix all the dry ingredients in a bowl. Combine and add the coconut oil and syrup. Combine with your hands until you achieve a crumbly texture.
  • Add the water and knead with your hands.
  • If the dough is too wet add more flour
  • Roll the dough and sprinkle seeds on top before cutting them. Cut in your preferred shape (I used a mug as a cutter).
  • Dust the oven tray and bake for just 15 minutes at 200 degrees celsius (fan).

 

 

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