If you want to live a healthier lifestyle you could try to change some of our daily bread for these lovely crispbreads. They are full of whole seeds and nutritious fibers that will keep you full and make you keep going longer. Now beer brewing is super pop in Norway these days and if you happen to brew beer your self or know someone who does you’re in luck. The leftover malt from beer brewing is an excellent addition to your crispbreads. They will give you an extra edge to your crispbread. Now if you don’t have some leftover malt you can perfectly well make this by adding some more of your favorite seeds. And if you want to take these in a salty direction just add flake salt before putting it into the oven. Or maybe you need them to match some hardcore Roquefort? Then you could add some hot spices like cayenne pepper. Don’t be afraid to experiment and please let me know how it works out.
- Mixing bowl
- Kitchen knife
- Baking tray
- Greaseproof paper
- 4 dl malt (as dry as possible)
- 2 dl oats
- 2 dl sunflower seeds
- 1 dl pumpkin seeds
- 1 dl linen seeds
- 1 dl sesame seeds
- 2 dl wheat flour
- 1,5 tsp table salt
- 7 dl water
- Mix the dry ingredients in a bowl and add the water. Mix until you have a batter like consistency.
- Cover two of your ovens baking trays with greaseproof paper and spread the batter evenly out on the papers.
- Bake the crispbreads for 1,5 hours at 160 degrees Celsius. By using the hot air function you can bake both at the same time.
- If you want your crispbread to even square pieces you can take out the trays after 30 minutes of baking, and rout them with a pizza slicer before you let them bake the rest of the time.
If you really like Crispbread we also have another recipe for rye crispbreads.