HOMEMADE MULTI-SEED CRACKERS (my mother-in-law’s dairy/gluten-free “secret” recipe!)

I received many requests for this recipe when I first shared these crackers on Instagram, but I had to secure the go-ahead from my mother-in-law before sharing. Well, just in time for Swedish midsummer picnic time, here it is… and I promise that you will not regret giving this recipe a go!

A few years ago, my in-laws surprised us by completing a 100% plant-based detox program. Despite eating a rather prototypical Swedish diet prior to the detox, they managed without dairy, meat, sugar and alcohol for a period of 40 days (if I remember correctly), and medical tests afterwards showed a marked improvement to their health.

These crackers (fröbröd, or “seed bread”, as they called it) were their favoured bread substitute during that time. In fact, this recipe was so beloved that it became a go-to, and we have all enjoyed these crackers since. My mother-in-law was kind enough to share the recipe with me… and I hope you will now enjoy them just as much as we do!

Glad midsommar, Swedish friends!

❤ MM xx

MissMarzipan_multiseed_crackers

HOMEMADE MULTI-SEED CRACKERS

Makes 2 trays

INGREDIENTS
300 ml organic cornmeal
150 ml organic linseeds
150 ml organic sesame seeds
150 ml organic pumpkin seeds
150 ml organic sunflower seeds
375 ml boiling water
75 ml organic olive/rapeseed/other plant-based oil

A sprinkling of flaked sea salt

DIRECTIONS

  1. Preheat your oven to 150°C.
  2. In a large bowl, combine the dry ingredients.
  3. Pour the oil and water over the mix. Stir to combine.
  4. Spread the mixture out as evenly as possible over two baking paper-lined trays.
  5. Using a sharp knife, create cuts both horizontally and vertically to create rectangular cracker shapes (once baked, they will break apart along the guidelines).
  6. Sprinkle sea salt flakes over the unbaked crackers.
  7. Bake each tray for 55 minutes.
  8. The baked crackers are best eaten after cooling and can be stored in an airtight container for at least 3 days (or even frozen for later use).

 

*I have also used a round cookie cutter to make circular crackers. This is more time-consuming than my mother-in-law’s way, but is a nice idea for different presentation.

8 thoughts on “HOMEMADE MULTI-SEED CRACKERS (my mother-in-law’s dairy/gluten-free “secret” recipe!)

  1. Thank you very much for this recipe! I am looking forward to try it…. but: how much degrees do you bake them? Like 180 degrees Celsius?

  2. The seeds pop out so beautifully in these crackers! Sometimes I have to get the OK from my family to share a special recipe of theirs as well, such as my mother’s soup, salads or curries! 😀

  3. Hi Marisa, heven’t been here for a while. Beautiful place. I never make my own Crackers. But I Need to give them a try for sure. My hubby will be away next week. I will take the time for this recipe. I normally make my hemp snickers or vegan rocher. But i normally love bakes Snacks as well. xoxo Janine

  4. Hi Marisa,
    I have 2 questions – when you write ml for seeds, do you mean gr or to fill the bowl with seeds up to certan ml line? And how thin shoul crackers be? I made them already, and they were delisious but they craked a lot so now I’m not sure if used right measures! Thanx a lot for recipe its life saver for little ones school snack!

    • Hi Cecilia! Thanks for the question and I am so glad you and your little ones like the taste of these too!
      Yes, filling to the ml line is what I recommend. It’s also the fastest way to make this recipe.
      I am not sure where you are based but if you use cup measurements where you are, 150 ml is roughly half a cup plus 2 tablespoons, if that helps.
      When I make them I do them mostly by feel (and knowing how my mother-in-law makes them) and I would guess that they’re about 2.5- 3 mm thick. Best wishes! x

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