Crispbread

I think crispbread is a very Scandinavian thing - it's certainly something I grew up with in Denmark and to this day I still always have a packet of Swedish Wasa in my kitchen cupboard. However, it never ceases to amaze me that no matter where I go in the world, I always find Wasa in the local supermarket. Even when I lived in South Africa I could always easily get my hands on Wasa crispbread.
Now this version is not quite like Wasa crispbread, so it might be misleading talking so much about it in this blog post, but that is certainly where the inspiration for these crispy little delights came from :)

They are very easy to make, taste great and are packed with different seeds and oats. Not to mention that they are a great snack - also when you are on the go - and they keep for quite long if you store them in an airtight container.

Here's the recipe 

100 ml oats
100 ml linseeds
100 ml sesame seeds
100 ml pumpkin seeds
100 ml sunflower seeds
350 ml flour
1 1/2 tsp salt
1 tsp baking powder
100 ml oil
200 ml water

Combine all the dry ingredients in a bowl. Add oil and water and stir well. Divide the dough in two and flatten each part between two pieces of baking paper, as thinly as possible. When completely flat, remove the top piece of baking paper and - using a pizza cutter or sharp knife - gently cut the dough into desired pieces. Bake at 200 degrees celcius until golden brown. Let cool and break into pieces. 

*I find that the crispbread doesn't always bake evenly - therefore I sometimes take it out of the oven before all of it is done baking - and break off the pieces that are done baking and return the rest to the oven. You might have to repeat this process a few times.