This is my version of the much loved and much baked crispbread. I make a batch about once a week. My husband eats it for breakfast (this is the only way I get him to eat breakfast), and it’s great before/after a work-out or a as a healthy snack. I sometimes serve it to guests with tapenade, pate, cheeses etc.
I use organic ingredients when available. I alter between crushed and whole flax seeds (linfrø).
Spread on two baking sheets, and in the oven it goes. Now wait for the lovely smell…
And this is how we do it:
- 3,5 dl wholemeal rye (sammalt rug)
- 3,5 dl rolled oats (lettkokt havregryn)
- 1,5 dl sesame seeds (sesamfrø)
- 1 dl sunflower seeds (solsikkefrø)
- 1 dl pumpkin seeds (gresskarkjerner)
- 1 dl flax seeds (linfrø)
- 1 dl oat bran (havrekli)
- 1 dl walnuts, chopped (I crush them in a mortar. Much faster! ;-))
- 1 ts salt
- 2 ts Agave sirup or honey
- 7 dl lukewarm water
Mix the dry ingredients well, then mix in the water with the sirup. Divide onto two baking sheets lined with baking paper. In the oven (varmluft) 150’C , first for 10 minutes, then make squares with a pizza cutter. Put back in the oven, for 1 hour and 20 mins. Open the oven door now and then to get the moisture out. Let them cool down completely on a wire rack. I store them in a glass container, but not with a close fitted lid- that will make then soft. Sometimes I just put at tea towel on top.
With cottage cheese and sprouts…. Or with cheese and paté.