I got some homemade crispbread from my godmother (who is norwegian) a couple of weeks ago. We haven’t seen each other for a long time and it was so much fun to spend some time together (although I would say it was way to short). I know in Scandinavia, crispbread is a big thing and there a tons of recipes out there. We really, really loved the one we got as a present and when it was finally over, I couldn’t wait to get the original recipe from my godmother. I just had a look into my kitchen and took what I got. And it turned out really good. It is fun to do with kids, because they can measure and mix the ingredients together so easily.
And now take a look at this old pair of scales I got from a dear friend of the family! Isn’t this a beautiful one? For the last decades it was hidden in a barn, you can still see the dust! I guess there are many stores behind and I would love to hear them…
But coming back to the crisp bread. You can take my recipe as an inspiration and then play with all you like to have in a bite of your very own crispbread! I can only encourage you to play around a bit, the only really important thing is, that you absolutely need to cut the bread into pieces after 10 minutes of baking! Otherwise you’ll have a HUGE crisp bread :-).
To serve there are millions of variations… Sweet or savory, there are no limits. I had mine with some soy crème fraîche (wich was surprisingly good) and some blackberry jam. Mhh, so yummy, I can only recommend it. Honey or agave syrup are great with it, but I can see it as well with some salmon and fresh herbs… cheese…. there are to many options popping up!
It is also a lovely gift. at least I was so pleased when I got it. You can store it in airtight container for up to 2 weeks, but I bet it won’t last as long! My kids love to eat them like crisps, without anything… So, now I have given you something to try on this happy friday and to enjoy on a hopefully lovely weekend!Print
Crispy, crispy crispbread – easy but so tasty. Perfect as a snack, for breakfast or as a little gift.
- 120 g whole grain flour (I used spelt)
- 120 g oat flakes
- 100 g sun flower seeds (peeled)
- 50 g sesame (I only had black one , but you can use white one of course as well)
- 2 Tb chia seeds
- 50 g flax seeds
- 3/4 TS kosher salt
- 2 Tb Olive oil
- 1/2 l water
- Preheat the oven 170°C (circulating air)
- Mix all ingredients together in a bowl.
- Let sit for 15 minutes.
- Put parchment paper on two baking sheets and add a bit of olive oil to grease the paper.
- Bake for 10 minutes, than cut your bread in your desired shapes.
- Put it back to the oven, lower the temperature to 130°C and bake for approx. 60 minutes, until crisp.
- Let cool completely on a rack and store in airtight containers