Sprouted Fig (The Smoothie Lover)
June 3, 2013

So this is just going to be a short post. I’ve been writing on a big history assignment the whole day (well exept when I went running and made this lovely crispbread) so I’m pretty tired (and nothing exiting happened – hate those days).

But well I always cheer up when I cook, photograph and blog. Yay!

I think crispbread might be typical nordic food. At any rate my computer says I spell it wrong. But well, I think I’ll listen to the dictionary.

I’ve been wanting to make homemade crispbread for such a long time. Homemade are the best! Actually quite different from those store brought.

Oh, and very healthy actually.
Full of healthy fats and some wholegrain. Mmm…

Homemade Crispbread

Inspired by this recipe
Two big circles a size of a baking sheet – approx. 24 triangles
  • 4 dl. (1,6 cups) seeds of chioce (sunflower, pumpkin, flax etc. – or even chopped almonds)
  • 1 dl. (0,4 cups) oldfashioned oatmeal
  • 3,5 dl (1,4 cups) flour (eventually wholemeal)
  • 1 tsp. baking powder
  • 2 tsp. coarse salt
  • 1,25 dl. (0,5 cup) oil (I used sunflower oil)
  • 2 dl. (0,8 cup) water
Preheat oven to 200°C / 390°F.
Mix all dry ingredients. Add in wet and mix very well. Iy should be quite sticky.
1) Take half of the dough and place it on a baking sheet with nonstick paper
2) Put another piece of paper on top of it and roll out using a rolling pin. It should be quite thin.
3) Remove baking paper and cut into triangles/ squares – whatever you desire
Bake in the oven for approximately 15 minutes. It’s done when it turns golden.
Store in an airtight container. 

5 responses to “{Crispbread}”

  1. Diana says:

    Fantastic!! I tried this crackers at the house of a Swedish client and absolutely loved them… I´ve looking for this recipe for weeks!!! Thank you so much!

  2. Sharon says:

    Hi, Josephine: First, THANK YOU! for the Flour-less Crispbread/Crackers! I have been looking for such a recipe for a long time. Secondly, I see your original Homemade Crispbread and they look fantastic and I imagine a bit more “cracker-like”. As I prefer wheat-free and low-carb, do you think this recipe can be modified to use almond flour (or potato or other flour) and a substitute for the high-carb oatmeal? I’m bookmarking your site! Regards, Sharon from Florida

    • Wauw, thank you so much for your lovely comment Sharon!
      Yes, I’m pretty sure you can do that. I’ve never tried, but I have to now ;) Thanks for reminding me
      . Sounds like a wonderful idea

      • Sharon says:

        I’ll leave it to you as the expert to give it a go and look forward to your posting of the modified recipe! Now I’ll happily spend some time explore the rest of your site.

Leave a Reply