Gluten-Free Seed Crackers with Västerbottensost Cheese

KronJäst
2 sheets
30 min
2 hours 30 minutes

A gluten-free seed cracker with Västerbottensost cheese, topped with flaked salt—so good you can’t stop eating it! A delicious, crunchy flavor from chia seeds, sesame seeds, and sunflower seeds.

Perfect as a snack or as an accompaniment to a cheese platter. If you omit the grated cheese from the recipe, it goes even better with any meal of the day. If you want to cut back on the salt, just skip the flaked salt on top of the crispbread. The dough is very easy to both mix together and roll out.

3/5

1 Vote

Here's how:

1

Dissolve the yeast in the water and stir in the chia seeds; let stand for about 10 minutes. Mix in the remaining ingredients except for the cheese, which you’ll stir in at the end. Stir for a couple of minutes with a spoon or mix slowly for a minute or so in a food processor.
2

Let the dough rise at room temperature for 60 minutes, covered with plastic wrap or a kitchen towel.
3

Divide the dough into two portions and roll out each portion thinly between two sheets of parchment paper, making sure each piece is the same size as the baking sheet.
4

Top with flaky salt, or skip the salt if you want to cut back on your salt intake.
5

Let the pans sit at room temperature for 30 minutes; there is no need to cover them.
6

Preheat the oven to 150 °C.
7

Bake the crispbread for about 30 minutes or until it is hard and crispy.