Crispbread is originally a Swedish thing, but I believe well known around, at least in Europe. It’s a great alternative for regular bread or just as a mid-day snack. And this version is 100 % gluten-free and lactose free. Further more it is delicious and will cover a big part of your daily intake of fibers.
All you need is:
2 dl linseed – 1 ½ dl pumpkin seeds – 1 dl sesame seeds – 1 dl sunflower seeds – 1 tea spoon of salt – 1 egg and 1½ dl water.
Now, mix everything together and give it a stir. Leave it soaking for 1 hour. Never mind that it looks pretty wet – the linseed will soak it.
After that you just spread it out on a pan covered with baking paper.
I try to “draw” little lines in the dough to ease the cutting after baking it.
Bake it for 2 hours at 125 degrees celcius
And then enjoy!