Norwegian Breakfast cracker “Knekkebrod”- gluten free, dairy free, vegan

I attempted to visit Trader Joes yesterday and the line to enter was a mile long! A line at Trader Joes? Yes during the 2020 Coronavirus Pandemic, Trader Joes chose to not offer delivery or pick up services, therefore those of us who want unique items only sold at Trader Joes, had to patiently deal with the lines or figure out a different solution.


My son must have Knekkebrod for breakfast daily, like the Norwegians, and I refused to stand in line in the 100F weather in August, which is the hottest month annually in Austin, Texas.

Some of the best recipes come from recipes considered to be a poor man’s food, such as Knekkebrod.

Therefore, I successfully formed a delicious recipe for this amazing low carbohydrate, high protein Norwegian cracker or knekkebrød !

I also added an ingredient not typically used in this cracker: Quinoa, which is high in protein and great to eat.



Makes approximately 20 crackers


1 cup quinoa, uncooked

Canola oil, enough to submerge on the quinoa in the saucepan (this varies based on saucepan you are using)

1/2 cup Bob’s Red Mill all purpose baking gluten free flour

1/4 teaspoon xanthan gum

1/4 cup unsalted almonds, ground OR almond flour

1 Tablespoon chia seeds

1/3 cup raw, hulled hemp seeds

1 Tablespoon poppy seeds

3/4 cup unsalted, pepita pumpkin seeds, no shell

1 cup Bob’s Red Mill flaxseed meal

1 3/4 teaspoon salt

1 Tablespoon honey

1 1/4 cup room temperature water


Preheat the oven to 350 F. Grease a 12.5inch x 17.3inch x 1inch baking sheet completely.

Quinoa: Pour canola oil in medium sauce pan. Heat on high and then lower to medium-low heat once hot. Add quinoa to oil. Cover with a splash guard top. Cook until the quinoa is slightly browned and crispy. Approximately 1 minute. Once done, drain the oil and discard. Allow to cool.

In a large mixing bowl and combine flour, almonds, chia, hemp, pumpkin seeds, flaxseed meal, and salt. In a separate large bowl, combine quinoa, honey, and the water.

Combine and and mix gently the contents of each bowl together. The mixture should be a slightly wet thick batter.

Pour this mixture on the greased tray and spread it into a thin even layer using a spatula, 1/4 inch or less in thick. Make sure that it is even as otherwise the cooking time will vary and the thinner part could get browned earlier.

Place the tray in the oven and let it bake for 10 minutes. Remove the tray from the oven and make marks with a butter knife to slice them in large rectangles. This will help to break apart the crisp breads after the are completely baked.

Place the tray back in oven and let it bake for an additional approximate 30 minutes or until it is crisp and golden brown. Make sure not to burn it!

Remove the Norwegian Crisp Bread | Knekkebrød from the oven and let it cool down on a rack. Break it apart and store it in an airtight container. It will remain good for weeks.

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