Verified by Marianne Poulsen

Certified Nutrition Advisor

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Crispbread is a favourite in the Nordic countries and is a type of flat and dry cracker. Crispbreads are a light option compare to rye bread and will keep fresh for a long time. Make them yourself and they taste even more delicious!

You’ll need:

70 g chia seeds
350 ml water
60 g flax seeds
55 g sesame seeds
50 g pumpkin seeds
50 g sunflower seeds
1 egg
1 tsp. salt

How to prepare:

Set your oven to 150 C°. Add chia seeds to a bowl with water and salt. Let the seeds sit for about 20 minutes until the chia seeds have absorbed the water. Mix in the rest of the ingredients into the bowl, and then pour the sticky dough onto a baking sheet covered in baking paper, around 30×30 cm. Place a second piece of baking paper on top of the dough and flatten the dough with either a rolling pin or just using your hands. Remove the top piece of baking paper and cut the dough into 25 pieces. Approx. 6×6 cm. Bake the crispbread in the oven at 150 C° for about 2 hours. Store the crispbread in an airtight container, so that they stay crispy.

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