Crispbread, aka knackebrod. I am sparing you the umlauts, but sharing the recipe for a crunchy, glutenfree, vegan all-around bread.knackebrodpan


For a sheet of crispy knackebrod, you will need:

4 tbsp buckwheat
2 tbsp flaxseed
2 tbsp psyllium seeds (if you can’t get hold of psyllium, replace with for instance 2 tbsp riceflour, alternatively buckhwheat, adjusting the amount of water if necessary)
1 tbsp sesame
12 tbsp water
a pinch of rock-salt, turmeric & thyme
1 tsp canola oil.


  • Mix all the ingredients to obtain a thick spreadable batter. If too dry, add some extra tablespoons of water.
  • Preheat the oven at 175 C (350 F).
  • Spread the dough thinly on an oven tray covered with parchment paper. Bake for ¬†about 18 min in the middle of the oven, until the bread is golden and the edges start lifting from the paper.
  • Check for crunchiness before taking it out.
  • Let the bread cool on a rack and store it in an air-tight container – however, between you and me, that might not be necessary…

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