Crispbread from Vestjylland, Denmark

Crispbread

Mix the dry ingredients. Add the oil and then an appropriate amount of water so that the dough becomes like a steady porridge.

Flatten with a spatula or roll out between 2 pieces of wax paper with a rolling pin until the dough is 2-3 mm thick.

The dough fits two sheets. Cut the dough into proper squares ebefore baking them at 200 ° C for 15-20 minutes.

Flaxseed is rich in the essential polyunsaturated fatty acids.

The recipe is developed by kitchen manager Grete Nisgaard, who teaches at the Food Academy.

Photo: Anita Corpas
Ingredients:
1 dl quinoa
1 dl flaxseed, preferably from Nyborggaard
1 dl sesame seeds
1 dl sunflower seeds
3 ½ dl corn flour
1 tsp. baking powder
1 ¼ dl olive oil
2 ¼ - 4 dl water

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