CRISPBREAD

Crisp bread (hard bread) is a dry, flat type of bread, usually quite thin. It’s high in fiber, light and if bought in the store it keeps for a very long time, however, if you make it from scratch it will keep for about a week, or you could store them in the freezer in a sealed container for longer.

This is a great replacement for bread, it doesn’t make you feel to full or bloated. You can pretty much eat it with any topping you like.

We made some tuna salad to go along with it, recipe here.

The mix is easy to make but a bit more time consuming to bake.

Recipe:

• 1,5 Cups of Oatmeal
• 2 Cups of Rye meal
• 1/2 Cup Pumpkin seeds
• 1/2 Cup Sesame seeds
• 1/2 Cup Flax seeds
• 2,5 Cups of water (you can add more if the dough is to dry)

1. Preheat the oven to 325 degrees F (170 C)
2. Mix all ingredients together in a bowl, but add the water last. Stir until mixed well.
3. Place baking paper on a oven tray
4. Pour the mixture on the baking paper and use the back of a spoon or a spatula to even it out.
5. Use a pizza knife to cut the squares however big or small you’d like to have them
6. Bake for 40 minutes in the middle of the oven.
7. After 40 minutes open the over door for 10 minute (with the crispbread still inside)
8. When the 10 minutes are up close the door and bake for another 15 minutes.

When done take the crispbread out and set aside until cooled completely. That will make them crispy. Enjoy!