There is something special and extra good about homemade crispbread. Our crispbread are full of healthy fat from all the seeds and plenty of fiber from groats. We need fiber in our digestion and you can say that fiber helps to keep our intestines clean and nice. The number of servings for one is equivalent to three baking trays with crispbread.
Ingredients
- 2 dl sesame seeds
- 2 dl sunflower seeds
- 1 dl flax seeds
- 4 dl oats
- 2 tsp salt
- 7 dl water
- 2 dl wheat bran
- 2 dl rye flour
- 1 dl pumpkin seeds
Method
- Bake the crispbread at 160 degrees celsius, hot air for 50-60 minutes. Open the oven door once or twice to release steam.
- Spread the batter thinly on 3 baking trays with baking paper.
- Let the batter set for 10-30 minutes.
- Combine the dry ingredients with water. Add more water if the batter is too dry.
- Mix all the dry ingredients to a bowl.
- When the crispbreads are light brown, hard and crispy, they are ready.
- Break into pieces when cooled.
