Crispbread
Thin, crisp and seedy. Keeps for weeks.
- Program
- Bake
- Temperature
- 150 °C
- Time
- 15–20 min
1 plate, knekkes up · Do not flip
Recipe
Servings
20 servings
(1 serving = 1 square)
20
Allergens
Flagged from the ingredients in this recipe.
- Gluten
- Sesame
Bake without
Tap what you need to avoid. Ingredients swap so anyone can bake.
Gluten
Instead of wheat flour, wholemeal and other grains: Gluten-free flour blend 1:1. For yeast dough: + 1 tsp xanthan per 500 g. Oats must be labelled gluten-free.
Sesame
Instead of sesamee seeds: Poppy seeds, oats or skip the toping.
Ingredients
Amounts follow the servings above.
- Oats3 dl
- Sunflower seeds2 dl
- Sesamee seeds1 dl
- Flaxseed1 dl
- Wheat flour or wholemeal1 dl
- Salt1 tsp
- Water3 dl
- Oil2 tbsp
Method
Step by step.
- 1Mix flakes, seeds, flour, salt, water and oil to a loose batter. Let it swell 10 min.
- 2Spread papirtynt between to baking paper. Riss squares with kniv.
- 3Set the air fryer to Bake and preheat 2 min. Bake at 150 °C for 15–20 min. Should dry completely.
- 4Er the centre soft: 5 min until. Knekk i squares when it is kald.
Flavour and filling
Seed mix
- Sesame
- Solsikke
- Flaxseed
- Gresskar
- Salt
Rug
- Rugmel
- Havre
- Honey
- Salt
Timer · Bake · 15 min at 150 °C
15:00
Start once the basket is in.
Along the way
- Should dry completely. If the centre is soft: 3–5 min more. Cool so it crisps.