Crispbread is something I occasionally find hidden somewhere in the back of my cupboard, forgotten and old. Storebought crispbread get boring really quickly and after a while you feel like you’re eating sawdust, so you stop eating and promptly forget all about it. Then you suddenly crave it again and buy a new pack, not remembering the half-eaten pack in the cupboard and soon there’ll be a million half-eaten packs of crispbread in the cupboard.
Well, I’ve decided to stop that and found a recipe (although from where exactly, I’ve forgotten) that ensures that I will eat the ones I have. Unlike storebought crispbread, this one is packed with seeds of all kinds which gives a nice texture as well as flavor, making it interesting, even without any topping, as a healthy little snack to gnaw on while watching tv.
1 dl of fine oatmeal
1 dl of white sesame seeds
1 dl of linseeds
1 dl of sunflower seeds
1 dl of pumpkin seeds
1 dl of rye flour
2½ dl of wheat flour
1 tsp of salt
1½ dl of vegetable oil
2 dl of water
- Preheat the oven to 200 degrees celsius.
- Mix all the dry ingredients. Then add vegetable oil and water.
- Spread the dough (which is wet) with a palette knife onto a parchment lined baking tray to about 5 mm thickness.
- Cut the dough into whichever shape you’d like before baking. Then bake for 15-20 minutes until slightly golden, take out and leave to cool.