by: Max M Rasmussen

Nordic seed crackers - The best crispbread I know - LCHF

I have gotten into the bad habit of making a portion of these, that I keep in a big glass jar. That way there is always something to put my cheese or Rillette onto. They taste amazing. They are made of grains and seeds, so they are also good if you know someone who can not tolerate gluten, milk, eggs, etc. Or for people who do not eat carbohydrates. In that case you should probably leave out the fig-mustard I'm using in the picture though :-)

Nordic seed crackers with cheese and fig mustard - Max M Rasmussen



  • 100 g (3½ oz) pumpkin seeds
  • 100 g (3½ oz) sunflower seeds
  • 150 g (5 oz) sesame seeds
  • 150 (5 oz) g flax seed
  • 50 g (1½ oz) chia seed
  • 33 g (1 oz) (6 tbsp) psyllium husk powder
  • 1½ teaspoon salt
  • 2 teaspoon baking powder


  • 7 dl (3 cups) water
  • 1 dl oil (little less than ½ cup) (I use inexpensive olive oil without flavor)
The ingredients - Max M Rasmussen


Cut the seed into smaller bits..

Mix all the dry stuff and stir it together.

Mix the wet stuff and stir it all together.

Let it rest for half an hour until it becomes a solid dough.

Divide the dough into 4 equal pieces. Each piece fits a regular europen baking pan of 24 inches (60 cm).

Put the dough onto a piece of baking paper. Add another piece of baking paper on top.

Flattten the dough with a baking roll or the like.

Put the dough on a baking pan while still inside the baking two papers.

Remove the top piece of baking paper.

Bake for approx. 30-45 minutes at 175°C (350°F) hot air. If the dough is not completely baked after 30 minutes, turn it over and remove the baking paper to make it easier for the steam to escape. The paper might stick a bit.

Take it out of the oven, remove the baking paper and allow it to cool. I use a cooling rack. If the paper sticks and is hard to remove, the crispbread is not fully baked.

Break it gently into bits the sizes you prefer.


Until you have tried the recipe a few times in your own oven, it's a good idea to check the dough when it has gotten 20 minutes. It is so thin that it easily burns in the corners. For example, with the oven I currently have, I have to both turn the baking trays and switch to the top and bottom tray after 20 minutes and then every 10 minutes.

Crispy crispbread - Max M Rasmussen
by: Anonymous

I live in Canada and do not understand the liquid measurements you are using could you tell me how to convert to ounces or some other measure. 

by: Anonymous

700 ml water

100 ml oil

I have added US measurements to the liquids I forgot.

by: microdog


I made my first batch of these crackers and love them!! I have a question of you, maybe you can answer, do you know how many grams of fiber are in each ounce of cracker?



by: Anonymous

In the video you mention baking powder but the list says baking soda.  Which is it. They are different. 

It is baking powder. My bad. I have changed it.

by: Anonymous

Sounds exceedingly delicious and the kind of crispiness I crave for. Thank you very much

by: Anonymous

im having a hard time finding the psyllium husk powder.  any suggestions on what to replace that with?

by: Anonymous

A lot of people use Xanthan Gum or Guar Gum as a substitute for Psyllium Husk.

by: Anonymous

Try a healthy foods store. Also shake the container. A really soft sound means it is the powder but it still may say whole seeds on the label.

by: Anonymous

I hade tried the psyllium husk seeds.

Hi Max,  my 6 yrs old son, who loves cooking, and is a big fan of your website. He made this crisp bread a number of times now and it tastes so delicious ! Thank you for sharing the recipes and great instructions. 
by: Anonymous

I have been making these crackers for a few weeks now and love them.  I am not much of a cook but these are really nice with a bit of cream cheese.  They do keep crispy in a glass jar. Last week I made them a bit too thick and they were not as crispy so put them back in the oven the next day and they became crisp and yummy 😋