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 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.
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.