Hrökkbrauð

Crispbread

Ingredients

250 g grainy oat flakes
130 g flax seeds
200 ml boiling water
40 g butter
1 Tbsp powdered sugar
2 eggs
2 Tbsp grated cheese
2 tsp baker's ammonia
120 g ground almonds
120 g spelled flour


Preparation

Place the oat flakes and linseeds in a bowl, pour the boiling hot water over them, stir thoroughly and let sit for about 20 minutes.

In a second bowl, mix the butter with the sugar, egg, cheese and baker's ammonia.

Add the contents of the first bowl and stir.

Finally add the ground almonds and spelled flour...

...and knead everything thoroughly.

Then roll out the dough thinly in portions, approx. 3 mm thick (preferably between two layers of baking paper or similar), cut into square pieces...

...Place on a baking tray covered with baking paper...

...and then bake the pieces in a preheated oven at 350 °F (180 °C) upper and lower heat for about 15 - 20 minutes.

The dough is enough for approx. 60 pieces of crispbread.

Allow to cool thoroughly and then serve with chopped tomatoes, cucumbers and cottage cheese or similar.

The crispbread can be stored well in airtight jars or tin cans.

Nutritional information per slice
with approx. 60 pieces:

approx. 56 kcal
approx. 3 g fat
approx. 4 g carbohydrates
approx. 2 g protein


[Translated from here.]