I am inspired by the stories and traditions passed down from generation to generation. Norwegian cooking at its simplest and most elaborate. That’s what you will find here. Seasonal cooking, local ingredients, local artisans, and simple gatherings.  READ MORE...

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November 2017

November 10, 2017

Rutabaga, Cranberry, and Almond Crisp Breads (Knekkebrød med Kålrot)

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Rutabaga, Cranberry, and Almond Crisp Bread (Knekkebrød med Kålrot)Rutabaga, Cranberry, and Almond Crisp Bread (Knekkebrød med Kålrot)

This is the third and final part of my three-part series of autumn dishes featuring Rutabaga

When you have something as forgiving and simple to make as knekkebrød (crisp bread), it’s easy to experiment with different flavors and use up what you have lying around the house. I was looking for a new type of crisp bread to serve guests this autumn – something versatile, and something that leaves an intriguing taste. With all the leftover rutabaga puree I had from the Flourless Rutabaga Roulade, I knew I had to incorporate it.

Enter in Rutabaga Crisp Breads.

Rutabaga, Cranberry, and Almond Crisp Bread (Knekkebrød med Kålrot)Rutabaga has an earthy and subtly sweet taste, making it a great base to add in other sweet and savory flavors. I particularly enjoy almonds and dried cranberries, because they shine through the each bite, without overpowering the rest of the ingredients.

These crisp breads also make a great alternative to bread, and can be eaten for breakfast and lunch or a snack and on the go. Once considered part of a poor man’s diet, knekkebrød has now become widely popular throughout Norway boasting a healthy lifestyle. Incorporating in vegetable purees only boosts the nutrient content.

Rutabaga, Cranberry, and Almond Crisp Bread (Knekkebrød med Kålrot)Rutabaga, Cranberry, and Almond Crisp Bread (Knekkebrød med Kålrot)My son ate the whole batch of these breads on their own, but you can serve them with a selection of cheeses, jams, and other toppings of your choice. They have a touch of spice, which I think gives them such a unique flavor.

If you’re inspired to use rutabaga, don’t miss out on the previous recipes in this series: Flourless Rutabaga Roulade with Cardamom Cream and Cheesy Rutabaga Bake with Vinegary Greens. And for a lighter touch, try my Rutabaga and Apple Salad

Rutabaga, Cranberry, and Almond Crisp Breads (Knekkebrød med Kålrot)

Makes 15 crisp breads

  • ½ cup (68 g) course rye flour
  • 2/3 cup (68 g) quick cooking oats
  • ½ cup (50 g) sliced almonds
  • ¼ cup (40 g) sesame seeds
  • 2 tablespoons (25 g) linseed/flax seeds
  • ¾ cup (90 g) dried cranberries
  • 1 teaspoon salt
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ½ teaspoon dried thyme
  • Pinch of black pepper
  • 1 cup (240 ml) rutabaga puree
  • 1 cup (240 ml) water

Preheat the oven to 300° F / 150°C CONVECTION/FAN setting.

Cover one large sheet pan (I use a 12 x 14-inch / 30 x 36 cm) completely with parchment paper.

Combine the flour, oats, almonds, seeds, cranberries, and spices in a large bowl. Add in the rutabaga puree and the water. Stir until well combined. Pour the mixture over the prepared sheet pan and spread evenly and thinly with a rubber spatula, to the edges. Place in the oven. After 10 minutes, take it out and gently cut the dough into 15 rectangles. This will make it easier to separate them when they are fully baked. Place the pan back in oven and bake for another 35 to 50 minutes. Occasionally open the oven door to release steam. Check the breads towards the end of the cooking time, they should be dry and brittle with light browning on the edges.

When finished, break the breads apart gently and let them cool completely on a wire rack. Store in a tight plastic or tin container, they should last for several weeks.

Rutabaga, Cranberry, and Almond Crisp Bread (Knekkebrød med Kålrot)

Nevada Berg

Nevada is a utah native and norwegian by heart. When not crafting culinary delights she enjoys her family time and tending to her animals. You most certainly can find her perusing her property for wild berries.

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  1. […] miss out on the previous recipes in this series: Flourless Rutabaga Roulade with Cardamom Cream and Rutabaga, Cranberry, and Almond Crisp Breads. And for a lighter touch, try my Rutabaga and Apple […]

  2. Elisabeth says:

    Lovely! I hope I can make these.

    Random question, in lieu of rutabaga, would pureed squash work at all? I have a few cups in my refrigerator left over from another recipe..just wondering if you’d advise trying that. 🙂


  3. Skeena says:

    Okay, I have two blog comment pet peeves, first, commenting without making the recipe and two, making changes without trying the original recipe. I am breaking number two. At this time of year, I often find myself with pumpkin puree in the refrigerator. On a whim, I decided to try this new recipe with pumpkin puree, either that or throw it out since I wasn’t in my typical pumpkin muffin mood. It is delicious. Thanks for the recipes that are just a bit different than the norm and the inspiration to be creative in my own kitchen. I’m now opening a can of pumpkin puree just to make this recipe again so that my Norwegian mom can enjoy it on Thanksgiving day (and I can enjoy it all week long).

    • nevada says:

      Haha – I really enjoyed your comment, Skeena! I agree with you, but I am happy that you used what you had around and that it worked really well! I hope your mom enjoys them too 🙂

  4. Elena says:

    Hi, I made these crisp breads yesterday. Thy came out delicious BUT the parchment paper got stock to the bread and could not be removed. I would appreciate any tips to prevent this from happening!

    • nevada says:

      Hi Elena, thanks for you comment. You can try greasing the paper a little beforehand. It should help that the breads are removed from the parchment paper right after they come out of the oven. Hope this helps!

  5. Joshua Miner says:

    Hello Nevada,
    I made these today and loved them. As did my co workers, so thank you for letting me teach my co workers a bit about my heritage. I do have issues with pronouncing the words, is there an easy way to say it?

    Thank you

    • nevada says:

      Hi Joshua! I am so happy to hear they were a hit in the office! Wish I could offer an easier way to pronounce them, but I suppose you could just call them Norwegian crackers 😉

  6. Diane says:

    I just LOVE these and I am having so much fun trying variations on your recipe. So far I have used sweet potato (yam) and butternut squash to replace the rutabaga. I also added some dill to the butternut squash and it turned out really well.
    Thank you for being my inspiration.

    • nevada says:

      I’m so happy you have made these and tried other variations as well! I must try your dill and butternut squash variation one day! 🙂

  7. Sue says:

    These are wonderful – a great introduction to rutabaga. I baked them on a baking sheet lined with a silicon mat. Forgot to open the oven door to release steam so they were still somewhat moist so I dehydrated them a bit in my airfryer. They still aren’t exactly crisp – but are really delicious and chewy. Thank you for sharing!

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