Crispbread with Seeds and Dried Fruit


Crispbread is quickly made and great for breakfast or as a snack during the day.
These are made without any kind of flour using only kernels and seeds.
For really crisp bread use this recipe in a regular sized baking tray, but if you would like granola bar sized portions (a little thicker and softer, Müslibar), fill the spread on only on half of the tray.


* 1.5 dl Hazelnuts, grained
* 1 dl Sunflowerseeds
* 1 dl Linseeds (Flax)
* 1 dl dried Cranberries
* 1 tsp Salt
* 2 Eggs


Preheat the oven to 180° C
(See conversion table for F and Gas Mark here)

Have all ingredients in a baking bowl or use a food processor for a smoother spread.
Mix well.

Place parchment paper on a baking tray and have the crisp bread spread on the parchment paper.
Use your hands to flat it out a little before using a rolling pin to make it really thin.
If you`re making granola bars using your hand will be sufficient.
The spread should be evenly high in the tray for it to bake at the same pace.

Place the baking tray in the oven.
Take the tray out after about 10 minutes and cut the bread into smaller pieces (squares or diamonds) and place back in the oven to bake for another 8-10 minutes. Keep an eye on it so it doesn`t get burned.

Let it cool off before serving.
A bit of cheese will go perfectly well with these crisp breads.


Change up the recipe using almonds instead of hazelnuts, chia instead of linseeds or pumpkinseeds instead of sunflower seeds.


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