Knækbrød / crispbread

img_3089INGREDIENSER:

  • 100g sesam
  • 100g hørfrø
  • 100g solsikkekerner
  • 100g græskarkerner
  • 3 dl havregryn
  • 2 dl vand
  • 1 tsk fiberhusk
  • 1 tsk bagepulver
  • 1/2 dl olivenolie
  • lidt salt

FREMGANGSMÅDE:

  • Blend havregrynen til fint mel
  • Bland alle ingredienserne sammen
  • Del blandingen i to og rul knækbrødene ud mellem to stykker bagepapir (pas på de ikke bliver for tynde – for så knækker de) Sørg for at kanterne er helt skarpe. Der er til 2 bradepander
  • Skær den ønskede størrelse knækbrød ud inden de kommes i ovnen
  • Bag ved 175 grader i ca. 12 minutter (Hold øje med dem, de skal være let gyldne)

img_30691

img_3078

ENGLISH

INGREDIENTS:

  • 100g sesame
  • 100g linseed
  • 100g sunflower seeds
  • 100g pumpkin seeds
  • 3 cups oatmeal
  • 2 cups water
  • 1 teaspoon psyllium husk
  • 1 teaspoon baking powder
  • 1/2 cup olive oil
  • some salt

INSTRUCTIONS:

  • Blend oatmeal into fine flour
  • Mix all ingredients together
  • Divide the dough into two and roll out the crispbread between two pieces of baking paper (be careful not to make it too thin – otherwise they will break easily) Make sure the the edges are sharp. There are dough for  two baking pans
  • Cut out the desired size of crispbread before you put them in the oven
  • Bake at 175 ° C for about 12 minutes (keep an eye on them, they should only be light golden)
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