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Crisp bread

A healthy crispbread that goes well for breakfast, lunch, supper or just as a snack
Prep Time15 mins
Cook Time1 hr 30 mins
Course: Breakfast, Lunch, Supper
Cuisine: Norwegian
Keyword: beer brewing leftovers, Whole seeds
Servings: 2 of crisp bread


  • Mixing bowl
  • spatula
  • 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.