Since I have been on this diet, taking care of my sensitive stomach, I have been experimenting with a lot of different recipes using gluten-free and lactose-free ingredients. Crackers or crisp bread have been such a big part of my childhood, my mum would bake them all the time and I have missed them so much I would eat them even though I would get a bad stomach ache. So I thought I would try to make them myself. They turned out so so well, so I will definitely be making them again! 

Makes 40 medium crisp-breads

  • 1,4dl of linseeds
  • 1,8 dl of sunflower seeds
  • 1,5 dl of sesame seeds 
  • 1,3 dl of pumpkin seeds 
  • 4 tbsp of spinach granules 
  • 6 tbsp of tomato granules 
  • 300g of corn flour 
  • 1,5 dl of sunflower oil 
  • 1 tsp of baking powder 
  • 1 tsp of salt 
  • 4,5 dl of water

Bake at 170C degrees for 25 minutes.


Knead all ingredients into a sticky dough and divide it to 2 baking sheets. Roll each half thinly between 2 layers of baking paper, fill the baking sheet. Remove the top layer of wax paper and cut the dough with a pizza cutter into appropriate sizes. Bake the crackers until crisp and light brown. Break the crackers apart and allow them to cool still on the baking paper but not on the baking sheets. 

I love them with cheese, butter, pesto and jam on.