Recipes and Cooking Seedy Scandinavian Crisps A direct quote from one of the tasters on our taste panel, "So dang good!" Their savory flavors are a nice contrast to all the sweet flavors of the season. By Shauna Sever Shauna Sever Facebook Instagram Shauna Sever is a recipe developer, on-air and radio talent, and author of four cookbooks, including Midwest Made. She has been featured in national publications and outlets like O Magazine, TODAY, Food52, The Wall Street Journal, Better Homes & Gardens, among others. Learn about BHG's Editorial Process Published on November 9, 2021 Print Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 30 mins Total Time: 3 hrs Yield: 50 crackers Jump to Nutrition Facts Ingredients 1 cup whole wheat flour 1 cup rye flour 1 cup all-purpose flour, plus more for dusting 1 cup regular rolled oats 1 ½ teaspoon baking soda 1 ½ teaspoon salt 1 teaspoon dried oregano, crushed 1 teaspoon dried thyme, crushed ½ teaspoon freshly cracked black pepper 1 cup raw pistachios, coarsely chopped 1 cup slivered blanched almonds, coarsely chopped 1 cup dried cranberries ½ cup raw sunflower kernels ½ cup raw pepitas ¼ cup whole flax seeds 3 tablespoon chia, poppy, and/or black sesame seeds 2 cup low-fat buttermilk ¼ cup olive oil 2 tablespoon honey Blue cheese slices, lingonberry jam or honey, and thyme leaves (optional) Directions Position racks in upper and lower thirds of oven. Preheat oven to 350°F. Line two baking sheets with parchment paper. In a large bowl stir together flours, oats, baking soda, salt, oregano, thyme, and black pepper. Stir in pistachios, almonds, cranberries, sunflower kernels, pepitas, flax seeds, and chia seeds. In a medium bowl whisk together buttermilk, oil, and honey. Pour wet ingredients into dry ingredients; mix well. The dough will be thick and sticky. Dust a work surface with all-purpose flour. Divide dough in half. Dust the tops of dough portions and your hands with flour. Shape each dough portion into a 9×3×1 1/4-inch plank. Transfer planks to prepared baking sheets. (A bench scraper is helpful in shaping neat planks and moving them to baking sheets.) Bake planks 30 to 35 minutes or until deep golden on the bottoms with slightly springy centers and a hollow sound when tapped (a slightly cracked surface is OK), rotating sheets from top to bottom and front to back halfway through baking. Cool completely on wire racks. Wrap planks in foil and freeze 1 hour or until firm. Preheat oven to 275°F. Using a serrated or electric knife, cut planks into 1/4-inch slices. Arrange slices on parchment-lined baking sheets. Bake 1 hour or until dry and crisp, rotating sheets as in Step 5 halfway through baking. Remove; cool on wire racks. If you like, serve crisps topped with blue cheese, lingonberry jam or honey, and fresh thyme leaves. Make Ahead Store crisps in an airtight container up to 4 days or freeze up to 3 months. To recrisp, preheat oven to 350°F. Arrange crisps on a baking sheet. Bake 5 minutes; cool completely. Makes 42 crisps. Print Nutrition Facts (per serving) 99 Calories 5g Fat 12g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 99 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Sodium 120mg 5% Total Carbohydrate 12g 4% Total Sugars 3g Protein 3g Vitamin C 0.3mg 2% Calcium 30mg 2% Iron 0.8mg 4% Potassium 110mg 2% Folate, total 10.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.