Tasty crispbread
Crispbread is a wonderful treat for when you are not very hungry, Anna and Clara think. "Even the dear little ones enjoy crispbread in between their main meals," Clara smiles.
Mix all the dried ingredients in a bowl. Add water and olive oil and mix until you have an even dough.
Leave the dough for half an hour and divide it into two portions afterwards. Turn the oven to 200°C with fan heat.
Roll out the dough evenly in between two sheets of baking paper as shown in the video and move this onto a baking tray.
Bake the crispbread in the oven for 10 minutes, then cut out the dough in triangles using a knife or pizza cutter. Bake again for another 10 minutes until they are crisp and golden and leave them to cool on a baking grid afterwards.
Keep the crispbread in an airtight container.
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Chia seeds0.5 dl
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Pumpkin seeds2.0 dl
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Hemp seeds2.0 dl
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Sunflower seeds2.0 dl
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Rye flour3.0 dl
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Baking soda1.0 tsp.
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Salt2.0 tsp.
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Dried thyme1.5 tbsp.
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Water2.0 dl
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Olive oil1.5 dl
