Recipes from a mountain lover

Nuts, seed and dried fruit crispbread

By March 7, 2014 18 Comments
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0.3 liter of flour. I use rye and wheat but take what you prefer! Corn flour works well.

0.5 liter of seeds and nuts and dried fruit. I use whaterevr I have home, sunflower seeds, pumpkin seeds sesame, linseed, almonds, goji berries, apricots. I use more seeds than nuts, becasue the texture is smaller, and it keeps better together.

0,5 teaspoon of salt

0.3-4 liter water

Mix the dry ingredients and add water.

Put baking paper on a 40 x 40 cm (or something around this size, doesn´t matter to much)tray and then spread the dough out with a dough scraper. It should be pretty thin.

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Put the tray in the owen for 25 minutes in 150 degrees. Take out after that t cut in a size you want and thereafter put it in again for 35-45  minutes depending on how crispy you want it.

 

My favourite right now is with gojjiberries, and some cinnamon on top!

 

Enjoy!

(This is just a base of a good recipie, then you can change a little bit and add or change ingredients.)

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Emelie

Emelie

Swedish mountain lover. Loves running and skiing, farming and baking! ❤

  • sounds delicious! thanks for sharing your fabulous recipes.

  • Thank you! Sound yummy!

  • Tried your recipe yesterday. Absolutely delicious. So quick and easy to make. Going to ditch the ‘snack ‘ bars full of sugar for these. Yuum. Thank you.

    • Emelie

      Happy to hear!

  • Why no sugar?

    • Emelie

      Why sugar? It´s better taste without!

  • Pepe

    No need to have sugar! Dried fruiet is sweet enough.

  • andreadugato

    great way to eat seeds and any other comes in mind
    and to make them delicious to children

  • Hans

    Hi Emelie, Saw your video on youtube baking this crispbread. Showed the video to my family and served the crispbread: everybody loves it. I make it for our road trips, hiking, golfing, … delicious 😉 Thank you for sharing this with us.
    Best wishes from Bavaria

  • Tara

    Hi Emelie,

    I just made this, but it didn’t get crispy at all ;-(
    I spread it pretty thin and left it in the oven for 15 min longer….
    Maybe too much water?
    Would you still eat it anyway if it was chewy?

    • Emelie

      Tara, that+s a pity! Sometimes it needs longer time int the owen, wish you luck!!

      Emelie

  • Milan

    Hi Emelie.
    I used to buy cereal bars to eat as a snack in work or when hiking. Now, every sunday, I bake your crispbread and it keeps me going for a week. Baking crispbread bacame one of my sunday rituals :). Thanks for the recipe and happy running!!

  • Gabriel

    Hi,

    First crispbreads done, slightly burned (my fault) but delicious. Next batch will be perfect.

    Great and tasty fuel for the long exercise. Thanks for sharing these recipes.

    Regards.

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  • Alba

    Hi Emelie! I tried this crispbread recipe and it is great! No sugar, no butter and super tasty : it’s perfect!

    Gràcies 😉

  • Thank you Emelie for this delicious recipe! I did not expect something soooooo good!!!! 🙂

  • Thank you Emelie for this delicious recipe! I did not expect something soooooo good!!!! 🙂