Protein Boosted Seed Crackers – Food Pharmacy


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Protein Boosted Seed Crackers

Deciding to cut gluten out from my diet made me somewhat obsessed with experimenting with different versions of gluten free bread. My Gluten Free Carrot Bread is probably the most popular one so far, but as I am also a big fan of Swedish crisp bread, I wanted to find a gluten free version that I like as much (if not more).

With that being said, I am sure many of you have tried the great phenomenon of seed crackers (“fröknäcken” in Swedish). While truly delicious in its pure form, I wanted to create seed crackers with a twist, giving it a protein boost with red lentils!

As most plant based sources of protein are considered incomplete in their solo form, mixing them with complementary sources such as grains and seeds is a great way to reach a complete source of amino acids (Bruso, 2018). Having that in mind, the mix of corn flour, seeds and red lentils in this bread gives it a complete amino acids profile – making me, if possible, even more fond of it.

The recipe makes one baking tray and estimated time is around 8 hours for soaking of lentils + about 90 minutes for preparation and cooking in the oven.


Protein Boosted Seed Crackers

  • By : Louise Appelgren c/o Food Pharmacy
  • Servings : 1 baking tray


3/4 dl dried red lentils

1/2 dl flaxseeds

1 dl sunflower seeds or pumpkin seeds (depending on what you have available at home)

1/2 dl corn flour

1 1/2 tablespoons of psylliumhusk (“fiberhusk” in Swedish)

2 teaspoons of sea salt

1 tablespoon of olive oil

2 dl of boiling water


  1. For some added sweetness: 1/2 dl of dried cranberries
  2. For some added spice: 1/2 teaspoon of chili flakes, 1/2 teaspoon of cumin, 1/2 teaspoon of rosemary


  1. Rinse all lentils and soak in cold water for at least 8 hours.
  2. Set the oven to 140 degrees.
  3. Mix all the dry ingredients together with the lentils in a bowl.
  4. Add olive oil and the boiling water and let sit for 10 minutes.
  5. Then roll out the dough on a baking sheet that you have covered with parchment paper. This can be a little tricky, but be patient and use your hands to get everything out as smoothly as possible.
  6. Bake in the lower part of the oven for about 75 minutes or until the crisp bread gets a little golden color.
  7. Turn off the oven and let the bread cool off in the after heat – this makes it extra crisp!
  8. Take out the crisp bread when the oven has reached room temperature
  9. Break the bread into pieces and serve with whatever you fancy! This morning, that meant for me a proper layer of Bregott, a slice of a really aged Herrgårdsost with a finely chopped avocado half, planed radishes and lots of cress on top!



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