Fröknäcke: Swedish seeded crackers

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I featured the “choklaboll” in the last edition of Ella Eats. Swedish national champion Emma Johansson had told me that the no-bake chocolate cookie was a typical Swedish treat that I had to try during my visit to Sweden for the Vårgårda World Cups. When she said “typical” I underestimated the ubiquity of the choklaboll in Sweden. They were everywhere. The airport cafés had them. My AirBnB hosts sold them in their adjacent shop. They were in every coffee shop in Alingsås – the cute little town where the teams camped out during their time in Sweden. And they were as tasty as Emma promised.

I also very quickly came to understand why, when I asked Emma what I needed to do in Sweden, she responded with a list of things to eat. I was completely spoilt when it came to culinary choices. And while I very likely would have been introduced to the wonders of Sweden’s cuisine anywhere I went, my AirBnB hosts were a big part of the reason that I delighted in every meal and snack.

Linda Timle owns the Cuckoo’s Nest where I stayed for the Vårgårda World Cup. She and her husband run this irresistibly cute and cosy Bed & Breakfast near Falköping. They also own and manage the “antik fiket” next door – an antique shop plus café. Linda does most of the baking for the café, and when I wandered over there on my first day, she generously insisted that I sample the delicious goods.

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Linda was also responsible for my breakfast each morning. She didn’t flinch when I told her that I was a vegetarian and that I don’t eat eggs. “No problem,” she said. “I’ll have something for you.” That was the understatement of the year. When I wandered downstairs and made my way to the beautiful breakfast room, I was overwhelmed with the options. While I love living in Girona, Spain isn’t really big on breakfast. It has been a long time since my morning meal has looked anything like this.


Amongst the offerings was a box of all kinds of breads and crackers. And one cracker jumped out at me: the fröknäcke. It was the first thing I sampled, and it was as crispy, salty and satisfying as I hoped it would be – and different than anything I had ever eaten previously. Naturally, I asked Linda all about the seeded cracker, and she was happy to share the recipe – which I now happily pass along to you.


Makes 30-35 crackers

  • one cup of gluten-free flour, such as quinoa flour or chickpea flour
  • 1/2 cup sesame seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup chia seeds
  • 1/4 teaspoon salt
  • 1 1/4 cup boiling water
  • 1 tablespoon coconut oil

Note: Linda wanted to make sure that I knew the beauty of this recipe is its versatility. Any number of seeds can be added to or swapped out for the ones above. You can also opt to use a different sort of olive oil and add additional salt to taste.


  1. Preheat the oven to 175°C
  2. Mix all the dry ingredients in a bowl. Pour in the water and coconut oil. Mix everything together until it has a dough-like consistency.
  3. Line a baking sheet with baking paper. Place the dough on the baking sheet, and add a top layer of baking paper. Roll out the dough as thinly and evenly as possible between the two sheets of baking paper.
  4. Pull off the top sheet of baking paper and score the dough. Do not cut all the way through. You’re scoring now to make breaking the crackers easier later.
  5. Bake in the oven for 30-40 minutes.
  6. After you remove the crackers from the oven, leave to cool before you break into pieces.

Note: The recipe Linda uses suggests serving these crackers with boiled eggs, red cabbage, peppers, arugula and mayonnaise, but I was pretty happy to simply munch away on them as a standalone snack.

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