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Kath's Knækbrød

Kath's Knækbrød

Kath Wattam
Crackers with great taste and texture


  • 100 g coarse rolled oats
  • 50 g sesame seeds
  • 50 g flaxseed
  • 50 g sunflower seeds
  • 50 g pumpkin seeds
  • 175 g flour
  • 1.5 t salt
  • 1 t baking powder
  • 100 ml oil
  • 200 ml water
  • Optional: chili, chili powder, nigella seeds, 1/2 t mixed Italian herbs


  • Mix all together well in a large bowl. Place between 2 pieces of baking paper or teflon baking sheets and roll out to about 1 pumpkin seed thick.
  • Transfer on the bottom baking paper to a baking tray. Peel off the top paper and cut dividing lines with a pizza wheel. Trying to cut the lines later will not work!
  • Bake in the middle of the oven at 200'C for 20 - 30 minutes until light brown. When mostly done, pull the teflon sheet out from underneath so the bottom can crisp up. Dry on a rack before storing in an airtight container.


Even better if sprinkled with grated cheddar half way through baking ;)