Buckwheat & fennel knäckebröd


Buckwheat & fennel knäckebröd

50 MIN, makes one baking tray
Gluten free, vegan

Knäckebröd is a hard bread/cracker that is extremely popular in Scandinavia, especially in Sweden where it is eaten pretty much every day. It might not sound like much, but it can be extremely tasty when made well. Here is our Christmas-y take on this classic:


1 dl corn flour
2 dl whole buckwheat*
1 dl sunflower seeds
1 dl pumpkin seeds
1 tsp fennel powder
1 tsp salt

2 tbsp olive oil
2,5 dl hot water

*Rinse the buckwheat in hot water thoroughly before use


Turn your oven on to 150 °C.

Mix all of the dry ingredients in a bowl, then add the hot water and olive oil and mix until everything is combined.

Spread the dough evenly and thinly out onto a baking tray lined with baking paper and bake in the oven at 150 °C for 40-45 min, until the knäckebröd is golden brown and crispy.

Enjoy with fresh hummus or your favourite spread!