Crispbread

CrispbreadCrispbread 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.

Crispbread

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

  1. Preheat the oven to 200 degrees celsius.
  2. Mix all the dry ingredients. Then add vegetable oil and water.
  3. Spread the dough (which is wet) with a palette knife onto a parchment lined baking tray to about 5 mm thickness.
  4. 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.
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3 comments

  1. This recipe looks really tasty! I love the crispbread served at expensive restaurants but have never actually made it myself. I’m excited to try this out!

  2. Mmm, this looks great and far healthier than bought varieties. Thanks for sharing 🙂

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