A grain-free take on the Swedish crispbread Knäckebröd. These paleo crackers are crispy, crunchy, and delicious with all your favorite cracker accoutrements (see suggestions in the main post). Effortless to make and imminently customizable (see note for suggestions). Gluten-free, dairy-free, vegan, nut-free, and paleo-friendly.
1cup+ 2 tablespoons (265 ml) boiling water(reduce to 1 cup if using a flour other than cassava)
¼cup(55 g) olive oil, plus 2 tablespoons for brushing
flaky salt, for sprinkling
Position racks in the upper and lower thirds of the oven and preheat to 300ºF.
Stir together the flour, seeds, and salt in a large bowl.
Add the olive oil and water, stir to combine. Let sit 10 minutes, then knead with your hands in the bowl into a smooth ball. Divide in two.
Roll one piece of dough between two pieces of parchment paper into a large, thin sheet that’s about the size of a baking sheet. If the dough cracks or tears, just squish it back together. You can trim away the wonky edges, stick them into the corners, and continue rolling to make a rectangle. Repeat with the other piece of dough.
Brush the dough all over with olive oil and sprinkle with flaky salt.
Bake the crackers until light golden, about 40-50 minutes (check at 15 minutes if using a different flour as some bake much faster than others).
Let the crackers cool, then break them into 2 to 3-inch pieces. If the crackers aren’t crisp enough after cooling, just return them to the oven for another 10 minutes or so.
Store the crackers airtight for up to a week or two… if you can make them last that long!
Substitution suggestions:For a non-paleo version, try these with buckwheat or corn flour. Or for a more traditional gluten-ful version, use rye flour or spelt flour. Feel free to play fast and loose with the seeds, using any combination you like. You can try adding hemp, poppy, chia, and/or pumpkin seeds. Seasoning suggestions (add to the dough or on top of the crackers): -minced fresh rosemary -everything bagel seasoning -1 teaspoon cumin or fennel seed -oregano -garlic and/or onion powder -nigella seed -flavorful oil, such as walnut or toasted sesame -chile flakes, Aleppo pepper, or togarashi -nutritional yeastNutrition values are for 1 of 40 crackers.