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Recipes from a mountain lover

Nuts, seed and dried fruit crispbread

By March 7, 2014No Comments

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.


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!



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







Mountain athlete, trail runner and ski mountaineer. Writer,mum and Co- founder of Living on a small farm in the Norwegian fjordlands!