Swedish Knäckebröd

Swedish people believe in two things: coffee and knäckebröd (crispbread). I think it’s a great alternative to normal bread and that’s what I usually have for breakfast.
A couple of days ago, I literally stumbled upon Baka Sockerfritt and fell in love with Marja’s blog! She’s baking without sugar and has really great stuff so you should check her out! That’s where I found her amazing LCHF – Knäckebröd (low carb, high fat) recipe and needed to make it right away.
So, here’s the thing before you start: you have to let the mixture stay for at least 6h! In best case leave it overnight.

The recipe:

  • 1¼ dl (hot) Water
  • 1 tbsp Oil
  • 2 Egg Whites
  •  ½ dl Pumpkin Seeds
  •  ½ dl Sunflower Seeds
  • 2 tbsp Chia Seeds
  • 2 tbsp Sesame Seeds
  •  ½ tbsp Coconut Flour
  • 1 tbsp Pofiber (Potato Fiber)
  • 1½ tsp Salt

Directions:

Mix all dry ingredients. Add egg whites and oil, lastly whisk in the hot water. Let everything rest for at least 6h. 

Preheat the oven to 175°C.

Put a parchment paper on the baking pan and spread the dough on it. Make it as thin and even as possible. Bake for 40min but make sure to cut it into pieces and flip it after 20min. I forgot to flip mine so they turned out a bit more bent. After 40min, open the oven and cool it down to 100°C and let the Knäcke bake for another 30min (or until dry). 

Thank you Marja for allowing me to feature your recipe on my blog! 

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