Crisp bread is a staple in the Nordic diet. Health boosting energy from grains, seeds, oil, salt and water. Gluten free and a perfect base for your breakfast cheese, post-gym peanut butter, lunch herring or salmon dinner. A healthy eating secret that has kept Nordic people lean and active for centuries. This recipe was given to me by a friend on a piece of paper with the words: blend, bake, break and bite! So elegant, yet simple to make, that I just had to share it. It really keeps you satisfied for hours, and is full with slow burning low-calorie goodness. Welcome to Nordic Crisp Bread addiction!
Crisp bread: Traditional yet Trendy
Crisp bread has been baked in Sweden since 500 AD, and has recently become more popular with new brands, and flavours added to the traditional basic recipe. Supermarket shelves in Italy may be filled with pasta, but in Sweden crisp bread takes precedent.
If you want to make your own try this recipe. So easy to make, and such a treat to serve at an elegant dinner or energy boosting breakfast, or post gym for lunch. Basically – as we say in Scandinavia: anytime is a good time for crisp bread.
If you need a conversion of metric units try this link: Conversion for Baking
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- 200 g Maize Flour (polenta flour)
- 50 g Pumpkin seeds
- 100 g Sunflower seeds
- 50 g Flaxseeds
- 100 g Sesame seeds
- 50 ml Rap-seed oil
- 1 tsp Salt
- 250 ml boiling Water
- Set oven to 150 degrees (Celsius) and prepare a baking tray with greaseproof paper.
- Baking time: 55 minutes.
- Blend: Mix all the ingredients together in a bowl, and blend them by stirring by hand. Spread out the porridge like mixture thinly on a baking tray lined with greaseproof paper, making sure to get an even thin layer from corner to corner.
- Bake: Place the baking tray in the preheated oven (150 degrees Celsius) and leave for ca 55 minutes until golden and crispy.
- Break: Let cool down on the baking tray for at least 1/2 hour — then break into big shards and serve.
- Bite: Eat with any of your favourite toppings, or serve as elegant pre dinner snack.
- This makes a big batch, and is best stored in a dry place. It lasts for a very long time - but if you are like me, it will be gone way before that 🙂
- Crisp bread is an excellent accompaniment to any topping. I like it with salmon, herring, cheese, peanut butter, jam, or just on its own as a little snack. Enjoy!
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