Nordic seed crackers - The best crispbread I know - LCHF

Recipe: www.kvalifood.com/page/nordic-...
I have gotten into the bad habit of making a portion of these, that I keep in a big glass jar. That way there is always something to put my cheese or Rillette onto. They taste amazing. They are made of grains and seeds, so they are also good if you know someone who can not tolerate gluten, milk, eggs, etc. Or for people who do not eat carbohydrates. In that case you should probably leave out the fig-mustard I'm using in the picture though :-)

[@dollymamahealth9770]

Absolutely the Premium in Cracker Recipes, bar none! Having have tested 33 recipes thus far in 2021. I've kept journals, all in search of the "perfect cracker." Now, I want to try ALL this guy's recipes!!!

[@mimiashford5544]

SAME!!! And I can already tell I'm going to have TRIPLE the batch because these won't last more than a day in my house with a small batch.

[@Lagolop]

These are very good. I have made them twice. The first time exactly as directed, the second time with half the amount of oil. There was absolutely no difference in taste or texture.

[@alchemylife3696]

I Love your recipes, thank you so much... a curiosity of something I learnt years ago with an Uncle... if you want to receive the healing joint effects of flaxseed, which are extraordinary, blend them also. The body has no way of breaking down the flaxseed case/covering when you eat them whole... so when you grind them the body receives all its nutrients and healths all your aches and pains. Blessings !!

[@dominiquew.8181]

I am making this one next. Just finished baking your Nordic bread and it turned out beautiful and delicious!!! Thank you so much for these wonderful recipes.

[@maritzaghitza6373]

Thank you for clear description and your warm voice is a pleasure to listen to

[@mimiashford5544]

What an EXCELLENT recipe and video & instructions to go with it. THANK YOU! I can't imagine it being any easier than this to make very expensive, gourmet-type crackers that everyone loves.

[@karenk2772]

I am in love with sigdal bakeri crispbread but it is so hard to find in stores and going through an online organic market can be costly... this is the first recipe that actually appears to mimic that product. I am super excited to try this out!!! Thank you for showing a simple way to make a great product

[@WriteSoul]

I have just made these after keeping the recipe on my desk for months. This is the best crispbread I have ever tasted. I think the taste is addictive haha it is so good :-) thank you so much or sharing this amazing recipe. x niki

[@FoxRogers]

I have a ton of food allergies and just kind of made up my own recipe that is similar. I just discovered today that this is a traditional bread from Norway and have been watching videos to get other ideas for differentseed and nut mixes. You recipe sounds great! These kinds of crackers are my staple now. I guess my ancestors helped me out to "create" my recipe 😂💗

[@rhchang816]

I made it today. It was great!! Thank you. These are indeed the best crackers I ever had and made!! Next time I will make the divisions before baking so that the crackers are in uniform shape. ❤️💗 Thanks again! 😊

[@Cucumber-red]

Wow !! Absolutely amazing !! Thankyou for the technique !!

[@kamalbhatia8438]

Wonderful receipe, i have tried couple of times and amazing results. Thank you so much for sharing detailed receipe.

[@faomr5474]

I did it the same way as In video result is amazing so crunchy & tasty 😋 thank you so much for teaching me how to be creative 🙏

[@dr.pavitrakrishnakumar5711]

Amazing seed cracker recipe it is! It had an amazing burst of flavors of seeds and it taste very delicious. I made these crackers using true elements roasted 5 in 1 super seeds mix and it turned out to be the best crackers I have ever eaten! Do give it a try for your family and friends!

[@angelicaterinte8097]

Love this recipe! Thank you! So easy to make it and tests delicious!!

[@deborahfiore7832]

Looking forward to trying this. Thank you!

[@catherinewu1306]

Love your recipe and your website! Thank you so much!

[@robinmcclain7943]

I’ve been looking for a recipe like this. Thank you!!!!!

[@KenKuhl]

This looks so good! Can't wait to try it! Would love to see the recipe for the "fig mustard"! Thank you for the videos 😀

[@Sbannmarie]

Oh me too.. "fig mustard" Im intrigued!

[@taylorfranks2030]

“easily last a few weeks” HAHAHAHAHA *inhales the whole jar*

[@dargunsh7156]

Lol what

[@zuheyr1]

Would last me few minutes

[@jkabholat]

Made these this morning and they are fantastic.

[@jessicaiz803]

Looks absolutely delicious!

[@pppppplll780]

These are delicious. It's so good thank you for the recipe

[@sandit473]

OMG!! I thank you so much for posting this recipe!!!

[@theonethatgotaway680]

Delicious!! Thank you for sharing, I will try these out 💕

[@VikingShaver]

Great to see you back in action, Max. Dejligt at se dig tilbage i action, Max.

[@Cathy.C.]

Looks great! I'll definitely be making these today!

[@oskolabadi]

Thank you for sharing this super healthy recipe🙏😋👌🌺

[@macrumpton]

"These can easily last a few weeks" Not in my house. We would polish those off in about 3 days. They are totally addictive, and the fact that they are good for you just makes it harder to stop eating the,. BTW if you pause the baking at 10 minutes to score the top with a knife you can make them break in nice rectangles.

[@alshaimaachehadeh8277]

just laughed too much on your comment, it describes here sharply 😂😂😂😂

[@Bright-It]

To last, in this case, means it will keep fresh and tasty.

[@charlene3027]

Such a nice easy recipe. Thank you

[@hananrb5134]

Thank you so much 😊 for the amazing recipe👍👍

[@tanjal4308]

Det ser meget lækkert ud! Tusind tak og hilsen fra Tyskland.

[@maritzaghitza6373]

Much gratitude for all your recipes; so healthy and delicious; I just subscribed to your channel; may the Universe reward you for your kindness to offer these recipes

[@frenchprovincial9602]

Thank you for the great recope

[@svalson]

Now, that doesn't look too bad at all. Thanks for sharing, will definitely give it a try.

[@Shuroro]

Tack! Det ser väldigt gott ut. Det här ska jag pröva.

[@margariteolmos3457]

Looks delicious. Thanks.

[@marywright9370]

Easy and delicious. I’ve substituted some chopped pecans or walnuts for some of the seeds. Yummy. I like it crumbled on yoghurt instead of carb/sugar-heavy granola.

[@cookingwithmimmo]

Utmärkt detta recept, tack så mycket

[@klaradandrea3922]

Awesome recipe, well done ! 😊

[@stephanogiordano412]

thank you kvali

[@Ngan.marianguyen]

Super😍 thanks for the recipe!

[@sanjivoberoi5361]

Lovely. Simple. Thank you

[@smallworld1191]

thank you very much, I really like your healthy recipe

[@monitorccs6173]

Fabuloso!!! You are awesome, thanks a world!

[@Spuishee]

Sooo easy. Awesome! Thanks man!

[@christineturner2767]

Luv the taste. Non of mine came away from the parchment paper like yours. Trying again today. Will peel back the top layer of parchment then flip over and try to peel the other side off. Might help. Will let you know. Crumbs great in yogurt or on salads as croutons. Luv luv luv the taste from 🇨🇦

[@fijifiji719]

Thank you I’ve made it so many times 👍

[@robinlillian9471]

Cut it into squares before baking it and it will be easier to divide up afterward. Don't separate. Just cut it, so you have ready made indentations later. Much easier.

[@Kvalifood]

I do this sometimes, but breaking it into pieces without scoring is easy enough too.

[@zuheyr1]

Yes you must be human, no robot would do it like this... 😀 they would compute and cut everything perfectly, they dont think but are programmed.. Luckily there are robots....like this "thing" who thinks "it" is well programmed and knows better. 😆

[@FoxRogers]

​@Kvalifood yes I kind of like my odd shapped "rustic" crackers instead of uniform ones

[@briananderson2219]

Now I am going to go binge watch the rest of your videos

[@jmarylastone]

I have everything but the psyllium husk powder and I just ordered some - can't wait to try this it looks delicious with that cheese

[@macrumpton]

I have seen lots of recipes without the psyllium husk. You can use wheat or flour.

[@SandyzSerious]

Thank you very much.

[@jayjohnson3724]

Great recipe.

[@marywright9370]

Very easy and yummy!

[@monical.7003]

Love your vids :)

[@hadaspikapika4018]

תרתי משמע, הקרקרים הכי טובים שהכנתי וטעמתי!!! תודה 🙏🙏

[@MeimeiSun-nm2gl]

I will do it soon,i love it

[@kriegthepsycho]

Mmmm, looks good.

[@SuperMargo33]

Jeg prøvd flere forskjellige oppskrifter men aldri lykkes med resultatet. Jeg skal ta sjansen med din oppskrift. Godt nytt år :)

[@justthegoodbits1]

I’ll be making this!

[@elenachiu8525]

I bake them....a bit messy but we practice is manageable.....great recipe!

[@mamapatdontoh6444]

I am amazed at what you can do with nuts👋 Stay blessed and thanks a million

[@Lynnefromlyn]

It is seeds not nuts. Have you actually watched the video?

[@MervatNada]

Beautiful crackers

[@jasonjarred5198]

I’ve made this twice now following your video - it is absolutely perfect 👌🏻 I’ve been eating sheets of it 😂 perfect wjth home made tzatziki. Any way to make a sweet version? Like add honey and some sort of chopped berries? I don’t wanna mess up the water content of the recipe.

[@stacyhackney6100]

Yum, thank you.

[@benskelly1217]

Thank you!

[@Beepinsqueekin]

This is absolutely THE BEST crackers!!!

[@Phyllyps-Levine]

Thank you so much!

[@chee5935]

Awesome!!!!

[@cayce9320]

THANKS for sharing this recipe. These turned out very well and they are CRISPY...yeah! I made 1/2 recipe and added 2 teaspoons of a seasoning blend. Gave it very nice flavor. I definitely followed suggestion to remove paper and continue baking. In my oven it took 49 minutes, but I checked them frequently (so oven cooled off) and my oven temp runs on the cool side. Definitely worth the effort.

[@yeshimjadeturk2604]

What about the degree of the oven?

[@cayce9320]

@@yeshimjadeturk2604 I baked at 350 degrees F as the recipe states.

[@yeshimjadeturk2604]

@@cayce9320 oh I missed it..thank you very much

[@briananderson2219]

I am so impressed I must like and subscribe

[@andreashorvath2896]

great i loved it thanks

[@same5952]

I just made these and they're very good if fragile. Next time I'll cut the quantity of everything in 1/3 because I've ended up with massive quantities of these crackers and it took me a long time to bake them all - one baking sheet at a time. Can you freeze the unbaked "dough"? I didn't see any reference to it so I ended up being a baking fool for hours.

[@maureenbeeswanger7601]

Hi thanks for sharing you time and information can you use an egg substitute in your recipes thanks Maureen

[@sabamebratu9952]

Thanks for sharing,

[@whatifitnt]

Thank You 💝

[@gulsahk2500]

Very delicious👌🏻👌🏻👌🏻👌🏻 pls diet snacks and meals😍

[@stacyhackney6100]

Thank you.

[@ivannaivanka82]

Hi, may I know whats the replacement for psyllium husk powder?

[@user-nk7we8ky6t]

You are good 👍 and thank you

[@knowledgeispowerfful]

What's holding all the seeds together and what's the purpose of using baking powder?. Great demo, Thanks 4 sharing.

[@Wanassa]

Thank you so much :) Best recipe I ve tried so far. The only problem is that I can't stop eating them :) :) :)

[@saltydog888]

Pretty bloody good aren’t they😆

[@bdctrans70]

I was wondering, How many "servings" does this recipe make? I am using a recipe calculator and it is asking for it, and it is something in the app that won't let me go to the next step until I fill it out! Lol! Thank you.

[@zuheyr1]

Thanks beautiful !! How many degrees??

[@ltorromcc]

Yum!

[@alphabarrott]

I made them today , easy and tasty ….🙏🏼🇦🇺

[@himalayansaltlamp5902]

hell yeah man!

[@Sbannmarie]

HI I tried to make it twice but doesn't really come out crispy. thinking the psyllium husk and olive oil add too much moisture?

[@monarehayem5263]

What is that white thing . Plus let me know . Great receipt ❤

[@eyeswideshut2800]

I just some WASA crisp, that's a super seed crisp for sure

[@gigig2492]

“Low carb high fat non gluten”. I’m in. 👍🏻

[@julioulate2487]

I tried a week ago make these crackers, there was no problem and they were delicious. In that opportunity I did not have Psylium. Today I tried to make them again now with the 33 grs of psylium and I had a surprise: the portion in the oven began to inflate and I never expected that. I answer you, is that comun? Thanks for your interest. From San Jose Costa Rica, God bless you.

[@israadentist114]

We dont have psylium husk , any easier substitutes ?

[@MagpieMcGraw]

What's the baking powder for in the recipe? Can I skip it?

[@ununhexium]

Yes you can. There are other recipes without it.

[@hibiscusflower5911]

Wonder what the baking powder is for..

[@13bustah]

can you tell us more about that mustard

[@user-ch6yl5dq2h]

Which temperature?

[@rosega2063]

how many cups of water and olive oil, how many minutes baking time?

[@user-ch6yl5dq2h]

Hot or cold water?

[@ChaaEnglish]

Can i make it without adding oil\any fats?