We both love crispbread, and so I decided to try and make them myself! The first batch depicted underneath was nice enough, but I wanted a more snacky taste. Therefore the next batch was modified to contain a bit more flour and salt, and less seeds. Result? Highly addictive!
Ingredients
- 5 dl flour (I used spelt)
- 3,5 dl oats
- 3 dl seeds (I mixed flax, sesame, pumpkin and sunflower seeds)
- 1 tea spoon of sea salt
- A big dash of oil (I used the leftovers from a jar of sun-dried tomatoes)
- 6 dl water
- Mix all the dry ingredients before adding the oil and water. Stir to make an even batter.
- Use a spatula to spread the batter evenly on two trays covered with baking paper.
- Bake on 150 degrees (preferably using a convection oven) for 10 minutes, take them out and slice them with a pizza wheel. Then keep on baking them until they are dry and a bit golden, which takes roughly 60-90 minutes, depending on your oven. Swap the trays halfway, so the crispbread are evenly baked.
- If the crispbread are not properly crisp yet by this time, lower the temp to 100 degrees and let them bake for a while longer.
Bon appétit !
