Seaweed Crisp Bread (Knekkebrød)

Crisp bread (knekkebrød) is a flat, dry type of cracker originally from Sweden. Traditionally shaped into large circles with a central hole that allowed them to be threaded on a long pole and hung above a fireplace to dry, the rectangular crisp bread was first manufactured in Germany in 1927, and remains popular in north-west Europe to this day. Crisp breads are a healthy and convenient lunch or snack, often served with sliced cheese, meats or vegetables. Their low water content means that they stay fresh for a very long time. Our recipe contains seeds, oats and seaweed, which means that these crisp breads will be high in fibre, heart-healthy and delicious.

This recipe makes about 4 servings.

Cooking time: 40 minutes

Ingredients:

1 cup oatmeal

2 cups seeds (chia, poppy, pumpkin, flax and sunflower are our favourites)

Salt to taste

3 tsp Arctic Ocean Greens

1 cup water

Directions:

Pre-heat your oven to 180 °C. Line two baking trays with parchment paper.

Mix the ingredients in a bowl.

Put half of the mixture over one of the trays and spread evenly and thinly. You can use the back of a spatula, or lay baking parchment or plastic wrap over the top of the mixture, pressing down and spreading to get an even thickness.

Score the unbaked crackers with a knife or pizza-cutter to make breaking it up after baking easier.

Bake in the pre-heated oven for about 30-35 minutes, keeping an eye on them and rotating the trays if needed.

Take the baking tray out of the oven and allow it to cool until it is easy to handle.

Break into pieces.

If you enjoyed this crisp bread, you might like the following recipes:

Poke bowl with salmon and seaweed

Norwegian fish soup with seaweed

Whipped truffle seaweed butter

Recipe product

Simple, delicious and healthy!

Arctic Ocean Greens is a blend of hand harvested wakame and dulse, with no added salt.These seaweed flakes have a subtle umami flavour that enhance the other flavours of your meal

It’s an ideal choice if you are seeking a balanced diet, looking to reduce salt intake without compromising on flavour, or for vegans and vegetarians who want umami taste and a plant-based source of iodine.

It pairs beautifully with seafood, soups and stews, as well as in bread and baked goods. You can also use it in smoothies, porridge or yoghurt.