Knekkebrød “crisp breads” are one of the most popular recipes I have ever shared on this site, and for good reason. They are a staple in the Nordics, used as a base for breakfast and lunch, and have been a part of the diet for around 500 years or so when Vikings would make flat breads that could easily be stored and last for longer periods of time. As such, I wanted to share this recipe for gluten-free knekkebrød as another variation and alternative to make at home.

Oats and linseed/flax seeds help bind with the water providing a paste with the other seeds that then bakes until crispy. They are easy to make, forgiving, and require only a few ingredients, and the seeds can be interchanged depending on what you have available in your cupboards.  

These crisp breads provide an ideal base for a myriad of toppings – from jams and cheeses to cured meats and smoked fish. Anything that suits your palate works well with these. They can also be served as crackers alongside dips or crumbled into soups and on top of salads.  

Gluten-Free Knekkebrød “Crisp Breads”

Makes approximately 10

• 1 cup (100 g) quick cooking oats
• ¼ cup (30 g) pumpkin seeds
• ¼ cup (40 g) sunflower seeds
• ¼ cup (40 g) sesame seeds
• 2 tablespoons linseed/flax seeds
• ½ teaspoon salt 
• 1 ¼ cups (300 ml) water

Preheat the oven to 325°F (160°C) fan-assisted/convection. Line a rimmed baking sheet (I use a 30×40 cm) with parchment paper.

In a large bowl, combine the oats, pumpkin seeds, sunflower seeds, sesame seeds, linseed/flax seeds, and salt. Add the water and stir to combine. Let the mixture stand for 30 minutes. Give the mixture a good stir – by now the oats and seeds should have absorbed almost all of the water leaving a wet paste. (Tip: If for some reason your dough is still really wet, wait a little longer or add in some more oats and wait.)

Pour the mixture on the prepared baking sheet and top with another piece of parchment paper. Using your hands, gently press down on the parchment paper and spread the mixture across the baking sheet, to the edges, to get an even thickness. Carefully remove the top parchment paper and discard. Bake for 10 minutes then remove from the oven and carefully cut into 10 rectangles, making it easier to separate them when they are fully baked. Bake for another 30 to 50 minutes, occasionally opening the oven door to release steam. Check the knekkebrød towards the end of the cooking time and look for them being dry and brittle with light browning on the edges.

Break the breads apart gently and let them cool completely on a wire rack. Store in a container for several weeks.

This recipe easily doubles. See the video below for techniques on how to make knekkebrød (with flour).

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A sweet addition to holiday baking, this marzipan wreath is brimming full of raisins, cranberries and candied orange peel. It serves as an ideal baked good for a crowd, or when you just want to have a nice treat. Each bite is sweet and tangy with hints of citrus and almond throughout, the flavors of the season shining through.

Kringle traces back to the Middle Ages in Norway and is a dough or pastry shaped into a ring or circle. It was a popular cake served during festive occasions, such as Christmas and weddings, and became well-known in the trade city of Bergen that was famous for its bakeries and pastries, which were often influenced by other countries’ traditions.

The pretzel shape of kringle is believed to represent arms crossed over the chest, which was a common way of holding one’s arms when praised in the Middle Ages. For some in Europe, kringle also represented luck, long life, and progress for the upcoming year. A fitting way to say farewell to the old and welcome in the new.

This is a delicious and stunning sweet bread that brightens up any gathering. You can adjust the amount of dried fruits to your liking or mix and match as you please. We often keep some pieces in the freezer to have on hand when guests visit, which I highly recommend.

Marzipan Wreath with Dried Fruits (Julekringle)

Serves 10 to 12

For the dough:

• 4 cups (480 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• 2 teaspoons (1⁄4 ounce/7 g) instant yeast
• ¼ teaspoon salt
• 2 teaspoons fresh orange zest
• 1 cup (240 ml) lukewarm milk
• ½ cup (112 g) lightly salted butter, melted
• 1 large egg, at room temperature

For the filling:

• 1⁄3 cup (75 g) lightly salted butter, at room temperature
• 1⁄3 cup (65 g) granulated sugar
• 1 cup (160 g) mix of raisins and cranberries
• ½ cup (80 g) candied orange peel
• 2 2/3 ounces (75 g) marzipan (at least 50% almonds), grated

For the topping:

• 1 large egg, at room temperature
• Pearl sugar
• Sliced almonds

For the dough, in a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, yeast, salt, orange zest, lukewarm milk, melted butter, and the egg. Knead on medium for about 8 minutes, or until the dough is soft and elastic. Transfer the dough to a lightly buttered bowl, cover with a tea towel, and let rise in a warm spot for about 1 hour, or until doubled in size.

For the filling, in a medium bowl, beat together the butter and granulated sugar. Set aside.

Once the dough has doubled in size, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Place the dough on a lightly floured surface. Using a rolling pin and more flour as needed to prevent sticking, roll out the dough into a rectangle that measures roughly 30 x 10 inch (75 x 25 cm) with the long sides horizontal. Using a spatula, spread the butter and sugar mixture evenly across the dough, all the way to the edges, then sprinkle the raisins, cranberries, candied orange peel and grated marzipan on top. Starting on 1 of the long sides, roll the dough around the filling to form a log. Shape the dough into a pretzel shape as shown in the pictures, tucking the ends under where the dough meets. Make deep incisions, about ¾ deep, throughout the dough with sharp scissors, being careful not to cut all the way through the dough. Space each incision about 1 ½-inches (4 cm) apart. If you wish, you can gently pull one piece of dough to the side, then pull the next piece to the opposite side – fanning the pieces away from the center in alternative motions – until all pieces have been used. This creates a more textured shape.

Place the wreath on the prepared baking sheet, cover with a tea towel, and let rise in a warm spot for 30 minutes.

For the topping, in a small bowl, whisk the egg. Using a pastry brush, lightly brush the egg on the dough. Generously sprinkle the top with pearl sugar and sliced almonds. Bake for 25 to 30 minutes, or until golden brown. Transfer to a wire rack to cool slightly before serving. Store in an airtight bag at room temperature for up to 2 days or in the freezer for up to 2 months. If serving after freezing, allow the kringle to defrost at room temperature then place in the oven at 400° F / 200° C for a couple of minutes or until warm throughout.

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Flaky and buttery with a crunchy bite of pearl sugar, these Norwegian Pastry Cookies, terteringer, are a great addition to holiday baking. Terteringer ‘tart rings’, also known as fløteringer ‘cream rings’ and prestegårdsringer ‘parsonage rings’ are old-fashioned cookies that will pop up here and again in various cookie tins.

I first came across these in a local cookbook from Eksingedalen and was quite intrigued. Recipes can be found in various cookbooks, the earliest I could find from the 1950s…though it’s possible even earlier. As to when these pastry cookies became a julekaker tradition is unclear, but they certainly have a fondness and nostalgia to them that is shared so lovingly by those baking them.

The dough contains only flour, butter, and cream (or sour cream depending up on the recipe). The sweetness comes from the topping of pearl sugar and nothing else. With the ratio of butter to flour being almost equal, these lean more toward a pie crust type of baked good. So, when making these envision a pie crust texture when rolling out the dough and cutting the shapes. They puff up ever so slightly when baked, giving them layers of flaky bits that melt in the mouth. Be generous with the peal sugar, so you get a nice touch of sweetness in every bite.

Norwegian Pastry Cookies (Terteringer)

Makes about 40

• 1 ¾ cups (210 g) all-purpose flour
• 1 cup (224 g) lightly salted butter, cold and cut into small pieces
• 5 tablespoons (75 ml) heavy cream
• 1 egg white, lightly beaten
• Pearl sugar, for finishing

Preheat the oven to 350ºF (180ºC). Line two baking sheets with parchment paper.

In a large bowl, add the flour and butter, and use a pastry cutter or the tips of your fingers to quickly cut it into the flour mixture until it resembles breadcrumbs. Add the heavy cream and blend together with a fork until a dough forms. Shape the dough into a ball, cover, and refrigerate for at least 1 hour.

Remove the dough from the refrigerator and let stand a few minutes at room temperature. On a floured surface, use a rolling pin to roll out the dough to a ½ cm thickness. Cut out ring shapes with a doughnut cutter or pastry rings. Here I used a 2 ½ inch (7cm) pastry ring and an apple corer for the center to make about 40 rings.

Divide the rings on the baking sheets, with any leftover rings ready for baking after the first batches. Brush each ring with the egg white and generously sprinkle with pearl sugar (or dip the rings into a bowl filled with the pearl sugar for full coverage). Bake, 1 baking sheet at a time, for 10 minutes or until light golden. Set on a wire rack to cool completely before serving. Store in a cookie tin for up to 1 month.

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Holiday baking is once again upon us, and as cookie tins are being filled there is one cookie becoming ever so popular these days that it would be amiss not to include it. Vepsebol, which translates to ´wasp nests’, are meringue cookies filled with coarse pieces of dark chocolate and almonds, and are sure to entice anyone with their sophisticated flavor and texture.

The origins of vepsebol are a little difficult to pinpoint, but these types of meringue cookies can also be found in Italy as brutti ma buoni ´ugly but good´ and in Germany as wespennester ´wasp nests´. They are a bit understated in looks, almost old-fashioned in style, but they sure do pack a punch when it comes to taste and popularity.

Simple to make, these come together quickly and will last a few weeks – that is, if they aren’t eaten up by then. The classic cookie contains dark chocolate and almonds, but there are other variations featuring different types of nuts and chocolate, so feel free to play around a bit once you’ve made a batch or two.

Meringue Cookies with Dark Chocolate and Almonds (Vepsebol)

Makes 12 large cookies or 24 small cookies

• 2 egg whites, at room temperature
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2/3 cup (130 g) granulated sugar
• 4 ¼ ounces (125 g) dark chocolate, coarsely chopped
• 1 cup (120 g) whole almonds, coarsely chopped

Preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper.

In a stand mixer fitted with the whisk attachment, whip the egg whites, vanilla extract, and salt on medium until foamy. Gradually add the sugar, whipping until stiff glossy peaks form.

Gently fold in the dark chocolate and almonds until just combined.

Using a spoon, scoop out the mixture into small mounds on the prepared baking sheet. Bake for 12 to 15 minutes or until golden. Let cool fully on the baking sheets before removing with a spatula.

Store the cookies at room temperature for up to 2 weeks.

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Norwegian Anise Pretzels, aniskringler, are soft and fluffy pretzels with faint pops of sweet licorice in every bite thanks to the anise seeds strewn about. Long a tradition, many people bake and serve them during jul, Christmas time.

They are wonderfully aromatic, filling the kitchen with a sweet smell as they bake. While still warm, they are just divine with a good smear of lightly salted butter. A slice of Norwegian brown cheese ´brunost´ is also a classic addition and one that is highly recommended. Though, you can eat these with whatever your heart so desires.

These pretzels, along with similar spiced counterparts, use a classic bun dough ´bolledeig´ for the base, giving them that light and fluffy texture. Anise adds a particular taste, which though prominent is also subtle enough to not stand out too much. This means that even those who are a bit apprehensive to licorice might just find themselves enjoying a few.

A warm anise pretzel on a cold day is heavenly and explains why these have long been a traditional baked good during the holidays – with recipes found in traditional housewife cookbooks dating from the late 1800s. They’re fragrant and delicious, the perfect snack or lunch that will draw you in with their sweet taste and lovely scent.

Norwegian Anise Pretzels (Aniskringler)

Makes 12

• 6 tablespoons (84 g) butter
• 1 ¼ cups (300 ml) milk
• 3 ½ cups (420 g) all-purpose flour
• ¼ cup (50 g) granulated sugar
• 2 teaspoons (1/4 ounce/7 g) instant yeast
• 1 ½ teaspoons anise seeds, plus more for finishing
• 1 egg, at room temperature, lightly beaten  

Melt the butter in a small saucepan over low heat. Add the milk and set aside so the mixture is lukewarm.

In a stand mixer fitted with the dough hook attachment, combine the flour, sugar, yeast, and anise seeds. Add the melted butter and milk mixture. Knead on medium-low for 10 minutes. Transfer the dough to a lightly buttered bowl, cover with a tea towel, and let rise in a warm sport for about 1 hour, or until doubled in size.

Once the dough has doubled in size, preheat the oven to 425ºF (220ºC). Line a baking sheet with parchment paper.

Divide the dough into 12 equal pieces. On a clean surface, roll out each pieces of dough into a long and thin rope, about 18 inches (45 cm) long. Form each dough rope into a U-shape, then twist the ends together. Bring the twisted ends back down over the bottom of the U-shape and press down to form a pretzel shape. Place on the prepared baking sheet, cover with a tea towel, and let rise for 30 minutes.

Brush the tops of the pretzels with the beaten egg and sprinkle with anise seeds. Bake for about 15 minutes, or until golden brown. Transfer to a wire rack to cool. These are best eaten fresh on the day but will last for up to 3 days in an airtight container at room temperature. These can also be frozen after baking for up to 3 months – or frozen after shaping (just bring to room temperature, then bake as directed).

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Meatloaf ‘kjøttpudding‘ can be so underrated – until you get one that is tender, juicy and practically melts in your mouth. I’ve made this Lingonberry-Glazed Venison Meatloaf for friends and family and they always rave about it and request it again and again.

I like to use a combination of venison (or moose) and beef, since wild meats are very lean and the beef adds a bit more fat to keep it moist. For that extra touch, I top it all with a vibrant lingonberry glaze that really sets this meatloaf apart from anything else.

It’s simple to put together, a highlight of the season, and makes for a wonderful meal that can also be served during the holidays.

Lingonberry-Glazed Venison Meatloaf (viltkjøttpudding)

Serves 6 to 8

For the meatloaf:

• 14 ounces (400 g) minced venison, moose, or elk
• 14 ounces (400 g) minced beef
• 1 medium onion, finely chopped
• 1 large egg, at room temperature, beaten
• 1 cup (large handful) old bread broken into small pieces or breadcrumbs
• 2 ½ teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon ground nutmeg
• 1 teaspoon dried thyme
• 1 cup (240 ml) milk 

For the lingonberry glaze:

• 1 cup (125 g) lingonberries, or chopped cranberries
• ¾ cup (115 g) brown sugar, loosely packed
• ½ cup (120 ml) apple cider vinegar

Preheat the oven to 350ºF (180ºC). Butter a 23 x 13 x 6 cm (9x5x3) loaf pan.

In a large bowl, using your hands, thoroughly combine the venison, beef, onion, egg, bread, salt, pepper, nutmeg, thyme and milk. Set aside.

For the glaze, in a small heavy-bottomed saucepan, bring the lingonberries, brown sugar and apple cider to a simmer over medium-high heat, stirring often. Cook for 10 minutes or until the sugar has dissolved and the mixture has thickened and been reduced by half. Pour half of the glaze in the bottom of loaf tin. Gently press the meatloaf mixture on top to form an even shape. Pour the remaining glaze over the meatloaf. Bake for 50 to 60 minutes or until the meat is thoroughly cooked through.

Serve with the extra juices from the pan, potatoes, and your favorite vegetables.

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This post is made in partnership with Seafood from Norway

October brings with it the vibrancy of changing leaves, crisp and cold days, and many reminders to enjoy the season outdoors before winter arrives swiftly. It also happens to be Seafood Month, and what better way to celebrate the end of autumn than with a comforting bowl of this Hearty Salmon Pumpkin Soup cooked over an open fire. Large pieces of Norwegian salmon, pumpkin, leeks, celery root, and corn come together in a creamy soup inspired by Bergen’s classic fiskesuppe.

The combination of land and sea is a true representation of Norway’s food culture, where the blend of farming and fishing have sustained the people here. Using ingredients from both areas highlight the wonderful variety on offer, as well as the quality. Salmon from Norway thrive in the ideal natural environment of Norway’s ice-cold, clean waters. These conditions provide the salmon with a pure and fresh taste, beautiful color, and firm texture – the perfect companion alongside harvest staples. Pumpkin, although a newer addition to the Norwegian diet, along with corn are becoming more prevalent among local farms for cultivation.

This salmon pumpkin soup is simple to make and brimming of flavor. It’s rich and creamy with a brightness from the dash of vinegar, typical of traditional Norwegian fish soup. While I made mine over an open fire, this can easily be made on the stove in the warmth of the kitchen. The pumpkin creates a fantastic yellow hue true to the season, and provides a wonderful depth of flavor to pair with the salmon. I like to char my corn over the grill, but you can add in cooked corn instead. Enjoy with some fresh bread, and prepare to be drawn to the land and sea of Norway!

Hearty Salmon Pumpkin Soup (fiskesuppe med laks og gresskar)

Serves 6

• 3 tablespoons oil
• 3 cups (400 g) raw pumpkin, peeled and cut into cubes
• 1 large leek, washed and thinly sliced  
• 1 cup (about 180 g) peeled celery root, cut into cubes
• 4 ¼ cups (1 liter) fish stock, substitute with chicken or vegetable stock
• 4 tablespoons butter
• 3 tablespoons flour
• 1 cup (240 ml) whole milk or heavy cream
• 1 cup (240 ml) sour cream
• 1 ¼ pounds (570 g) boneless and skinless Norwegian salmon, cut into pieces  
• 2 grilled corn on the cob, kernels cut off in rough pieces
• 1 tablespoon white wine vinegar
• 2 tablespoons finely chopped chives
• Salt and pepper

In a large, heavy pot, heat the oil over medium-high heat. Add the pumpkin, leek, and celery root, and sauté for 8 minutes. Add the fish stock and cook 15 minutes or until the vegetables are softened.

In a small pan, heat the butter over medium-high heat. Whisk in the flour and cook, whisking frequently for 2 minutes. Add some of the warm stock from the soup, little by little, and whisk frequently to get a thick and somewhat loose consistency. Pour the mixture back into the pot with the rest of the stock and vegetables and stir to combine. Add the milk and sour cream and combine. Add the salmon and corn and cook for 10 minutes or until cooked through. Add the vinegar and chives, and season with salt and pepper.

Divide the soup among bowls and serve immediately.

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There’s just something exquisite about pavlova, which exudes an elegance amidst its simplicity. A pillowy soft meringue serves as the canvas for whatever the heart desires and the season provides. It lends itself as a lighter dessert that’s nothing short of satisfying with a showstopper appearance. With autumn in full swing, I like to make this Lingonberry-Poached Pear Pavlova, a variation that highlights the flavors and look of the season.   

Poached pears are a delicious treat to serve during the colder autumn months. They look beautiful and they come together in no time at all. For a bright and pinkish-red color, I like to use lingonberries in the poaching liquid, which are also in season. They have a lovely flavor that pairs wonderfully with the pears. When cooking down the poaching liquid to make the syrup, those flavors become even more enhanced and are nicely balanced with the whipped cream and airy pavlova.  

I’m using my lingonberry-poached pear recipe, which I shared before and have included in the recipe below. Feel free to swap the lingonberries with cranberries.

Lingonberry-Poached Pear Pavlova (pavlova med posjerte pære)

Serves 8 to 10

For the pavlova:

• 4 large egg whites, at room temperature
• 1 cup (200 g) granulated sugar
• 1 tablespoon cornstarch

For the poached pears:

• 4 ¼ cups (1 litre) cold water
• 1 1/3 cups (265 g) granulated sugar
• 2 cups (250 g) fresh or frozen lingonberries (if substituting with cranberries, chop them up first)
• 1 cinnamon stick
• 4 to 6 firm large pears, peeled with stalks intact

For the whipped cream:

• 1 ½ cups (360 l) heavy cream
• ¼ cup (30 g) confectioners’ sugar

Preheat the oven to 350ºF (180ºC). Using a pencil, draw a 9-inch (23 cm) circle on parchment paper then turn the paper over and place it on a baking sheet.   

Using a stand mixer fitted with the whisk attachment or a hand mixer, whip the egg whites on medium until foamy. Gradually add the granulated sugar, a little at a time, and whip for some minutes until thick and glossy and stiff peaks form. Add the cornstarch and whip for a few seconds until just combined.

Spoon the pavlova onto the prepared parchment paper within the circle. Using a spatula, create a small crater by making the sides a little higher than the center.

Lower the oven temperature to 215ºF (100ºC). Place the pavlova in the oven on the middle shelf. Bake for 1 hour and 30 minutes, or until firm and dry on the outside. Turn off the oven let the pavlova cool completely inside the oven. Set aside.

For the poached pears, in a medium saucepan with enough room for the pears to fit, bring the water, sugar, lingonberries, and cinnamon stick to a boil over medium-high heat, and cook until the sugar has dissolved. Press the lingonberries with the back of a spoon to release their juices. Lower the heat and bring the liquid to a gentle simmer. Add the pears, submerging them completely in the liquid, and simmer for 10 minutes, turning them as needed. Remove the saucepan from the heat, and let the pears cool in the pan with the liquid at room temperature for at least 30 minutes. If they are floating above the liquid, place a spoon, for example, on top to keep them submerged. Remove the pears and set aside.

Place the saucepan back on the stove and bring the liquid to a boil over medium-high heat. Cook for some time until the liquid is reduced by over half and thickened to a syrup consistency. Strain the liquid to remove the berries and cinnamon stick. Set aside to cool.

For the whipped cream, whip the heavy cream and confectioners’ sugar until stiff peaks form.

To serve, spread the whipped cream on top of the pavlova. Add the poached pears on top of the whipped cream, whole or cut into half, and drizzle some of the syrup on top.

You can always prepare the pavlova, pears, and whipped cream separately in advance and assemble when ready to serve.

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The last Tuesday in September is Norway’s designated Apple Day ‘epledagen’ where we celebrate this harvest fruit, which is the second most popular fruit in the country. Norway’s climate provides a long ripening time throughout the summer with cool nights and warm days that is ideal for apple varieties with thin skins that are crisp with a sweet and tart taste. Shops and farm stalls are full of juicy apples at this time of year – tantalizing us with the many ways in which to use and cook with them. So, if you are looking for inspiration, below is an apple recipe round-up of those you’ll find here on the site!

A couple of fun apple facts:

• Norway has over 400 varieties of apples
• The largest variety of apples in Norway is Red Aroma followed by Summerred and Discovery 
• The season in Norway runs from August to December
• Vikings made a brew from apples and honey, called Bjor
• Archaeologists found traces of 54 apples when excavating the Oseberg Viking ship 
• In the 13th century, monks who immigrated to Norway from England taught local farmers how to plant apple trees, beginning fruit cultivation in the region
• In 1273, the church decided to tax apple production by introducing a “tithe provision”. The clergy realized that there could be money made from apple cultivation, so they decided that a tenth of the fruit’s value should go to the church
• The Hardangerfjord area is famous for its cider, and offers a Fruit and Cider Route one can take 

Caramelized Apple Burgers with Blue Cheese & Bacon (burger med karamellisert epler)

Custard Apple Cake (Stjørdalsblink)

Potato Tarts with Spiced Stewed Apples (potet-terte)

Slow-Roasted Lamb Shoulder and Cabbage with Pan-Fried Apples

Eplekake (Apple Cake)

Apple ‘Julekake’ Cake

Rutabaga Apple Soup (kålrabisuppe med epler)

Chicken Harvest Salad with Crispy Fenalår & Lingonberry Dressing

Rutabaga & Apple Salad (Kålrabi Salat med Epler)

Brown Cheese Caramel Apples

Hard Cider Poached Salmon with a Creamy Dill Sauce

Honey Sautéed Apples, Prunes and Onions (honningstekte epler, svisker og løk)

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