Recipe by: Sofia Håkansson

Serves: 4 – 5



This is lovely with butter and cheese or use it with any kind of dip.


  • 100 ml sesame seeds
  • 100 ml pumpkin seeds
  • 100 ml sunflower seeds
  • 100 ml corn flour
  • 50 ml flax seeds
  • 1/2 teaspoon of salt
  • 50 ml of oil ( I used canola)
  • 200 ml boiling water


  • Turn on oven 150 degrees Celsius
  • Mix all dry ingredients and stir in oil and water. Let it soak for 15 minutes.
  • Spread the sticky dough thinly on the parchment paper approx. 30 by 40 centimeters. I would put one more parchment paper on top and then use rolling pin to make it nice and thin and evenly thick.
  • Put in oven 1-1 ½ hour. Let the crispbread on the parchment paper cool of on a rack.
  • Break into “dip bite size” or “sandwich size” pieces and enjoy .

Download PDF version here: swedish-crispbread-with-mixed-seeds-sofia-hakansson