Knäckebröd is a staple for Swedish breakfast. This recipe was inspired by Nordic Light cookbook by Simon Bajada. I changed the temperature as well as the liquid ingredients, which made it a bit crispier and a touch of tang. —Erin Pace Stegman
Measure ingredients using a scale. Combine all in a large bowl and mix thoroughly to combine evenly.
Set aside 195 grams of your seed mixture to use now, and store the remaining in an airtight container (it will make three additional batches).
Seed Mixture + Wet Ingredients
Measure 195 grams of your seed mixture into a medium sized bowl. Preheat oven to 100 C.
Combine all wet ingredients and any spices first, then add them to the seedy mixture. Let sit for 15 minutes so the chia seeds can soak up the liquids.
Place baking paper on your baking sheet, drop the seed mixture and then cover with a second baking paper. Use a rolling pin to flatten it. The baking paper helps the seed mixture not stick to your rolling pin! Try to make it as even as possible. Remove the top baking paper when finished. Add flakey salt if desired.
Place in oven and check at the two hour mark. By now, it should feel firm enough to transfer from the baking sheet to the oven rack (still on the baking paper!). Leave it in for at least 2.5 hours total, or up to 3 depending on your oven and the weather outside.
Let cool for 30 minutes before storing in an airtight container.
Enjoy during breakfast with avocado or butter with vegetable and cheese/meat. You can use it as croutons for soup or salad. Combine with yogurt instead of granola. This is a fantastic gluten free option for those who are intolerant or those who try to limit gluten intake.