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!

  • 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
  1. Mix all the dry ingredients before adding the oil and water. Stir to make an even batter.
  2. Use a spatula to spread the batter evenly on two trays covered with baking paper.
  3. 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.
  4. 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 !

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