Swedish Knäckebröd

These crackers taste great with a savory light cream cheese and cucumbers as well as jam or hummus.

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Serves: 12


Whole wheat flour

1 1/3 cups  (325 mL) 


1 tsp  (5 mL)

Flax seeds

1 Tbsp (15 mL)


¼ tsp  (1 mL)

Non-hydrogenated margarine

3 Tbsp  (40 mL) 

Skim milk (plus 2 tbsp/25 ml if needed)

1/3 cup  (75 mL)


  1. Preheat oven to 350º F (180ºC).
  2. Combine flour, sugar, flax seeds and salt in a large bowl. Using your fingers, work in the margarine until it resembles a course crumb.
  3. Slowly add the milk and form a ball. Add more milk 1 Tbsp (15 mL) at a time if needed.
  4. On a lightly floured surface, roll the dough into a long thin rectangle. Cut into 12 rectangular crackers. Place on a cookie sheet and bake for 20-25 minutes.
  5. Store for 5 days in an airtight container.

Suggested toppings:

  • Light cream cheese and sliced cucumbers
  • Slice of low fat cheese and tomato slices
  • Hummus

© – Reproduced with permission of the Heart and Stroke Foundation of Canada, 2007.

Nutrition Information per serving (1 cracker): 

Calories: 80 kcal

Protein: 2 g

Fat: 3 g

Carbohydrate: 10 g

Fibre: 2 g

Sodium: 43 mg

Calcium: 14 mg

Iron: 0.5 mg

Last Update – September 22, 2017

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