Seedy Rye Crackers and Memories of a Swedish Smorsgasbord

Stacks of crackers

This year, unfortunately, was a year where we couldn’t visit with friends and family over the holidays. In past years, we’ve traveled to Florida, headed out to Buffalo NY, and a few times, just stayed close to home.

Snowman made of sand in Florida
It was a stormy day on Rosemary Beach!

Making the choice to stay home

But those were all by choice. I don’t want to turn this into a political post, but we made what we felt was a safe and considerate choice this year. We followed local protocol and national safety recommendations, and stayed home to celebrate on our own. The photos below are of a year we spent Christmas Eve in Boston.

But it got us thinking… could we make this year special just the same? We talked about family traditions, and reminisced on Christmas Eves past when we’d go to Beth’s father’s house and celebrate Christmas Eve with a Swedish Smorgasbord, complete with Oyster Casseroles (or Oyster Dressing as some call it), Glogg, pickled herring, Kottbullar (meatballs), Julskinka (ham), Potatiskorv (potato sausage), delicious creamy cheeses, rye bread. Oy, we could go on and on with those memories. But Beth’s father passed away 11 years ago this year. We knew we couldn’t create the same wealth of food, and spirit that we all shared back then, and we’d have way too many leftovers if we did. So I decided to try my hand at some crackers we would carry a bit of the same flavor, and be delicious with creamy cheese.

Seedy Rye Crackers

Ingredients:

  • 1/3 cup old-fashioned oats
  • 3 TB Sunflower kernels (unsalted)
  • ½ cup pumpkin seeds, roasted and salted
  • 3 TB sesame seeds
  • 2 TB nutritional yeast
  • 1 TB poppy seeds
  • 1 tsp dried Valencia Orange Peels
  • 1 ¼ cups rye flour
  • 1 ½ TB baking powder
  • 1 tsp salt
  • ½ cup water
  • 1/3 cup lemon infused olive oil (or any type of olive oil)

Instructions

  • Preheat oven to 350 degrees F
  • Mix all ingredients together to form a smooth dough
  • Roll dough out as thin as possible between sheets of baking parchment or silicone. You may need to divide the dough into two sections to do this
  • Cut the dough into cracker shapes. I used a pizza cutter to make rectangles, but you can also cut into shapes with cookie cutters.
Dough after slicing but before baking
You can choose the size and shape. They taste good large AND small.

Note: You need to roll these out as thin as possible and let them bake until browned. Otherwise you’ll have biscuits that don’t crunch when you bite into them. I stored mine in a Ziploc baggy and they didn’t stay crispy but hadn’t totally baked to a crisp. They still taste great though.


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