Spelt Crisp bread

December 19th

Spelt Crispbread

In Scandinavia, crispbread is hugely popular at breakfast time or elevenses and even on cross country ski trips as a 'niste' (picnic/packed lunch).  The Danes were very good at importing this as their tradition but you find it all over Scandinavia.  It is wonderfully healthy, very tasty and does make for a great alternative breakfast or when visitors pop by (it keeps for about a week if kept in an airtight box), just throw on some savoury toppings.  Here is my version, hope you like it!






Spelt Crispbread

Melt the butter before adding
ingredients
for the spelt crispbread

You will need:

100g butter
75g rolled oats
75g rye flakes or Special K
25g sesame seeds
1/2 tbsp honey
150g stoneground spelt flour
1/2 tsp salt
1 tsp baking powder
100ml (or thereabouts, plus or minus a few ml) of boiling water



Topping:

Dough before flattening into
the spelt flour crispbread

1 tbsp linseed
1tbsp sesame seeds




♥  Melt the butter slowly.

♥  Remove from heat and add in the oats, flakes, sesame seeds and honey.  Mix well.

♥  Stir in the flour, salt and baking powder and add in the boiling water.  The consistency should just hold together, do not make it too sticky, so add the water a little at a time.  Make sure everything is well-mixed together.

Spelt flour crispbread after flattening

♥  Turn out the dough onto a lined baking sheet.

♥  Initially, using hands wet with cold water spread the dough as thinly as possible on the baking tray.

♥  If the spread is not thin enough, I tend to wet a wooden rolling pin with cold water and roll the mixture to ensure it is a bit thinner.  Be careful as the mixture if you re-roll without water will stick to the rolling pin!

♥  Bake in a cool oven of 150 Degrees Celcius for 30-35 minutes or until it has changed to a slight golden brown colour.

Cut bite-size pieces once the
spelt flour crispbread has cooled

♥  Cool on the baking tray as moving it at this stage will definitely result in crumbles everywhere.

♥  Once cooled, using a sharp knife, cut out strips the size of the crispbread you desire.  I like to cut
them into large bite sizes.  I also like to incorporate the rough edges to make it look more homemade.

Spelt flour crispbread ready for their toppings,
what would you choose to add?

A great elevenses snack spelt flour crispbread

Elevenses: Spelt flour crispbread with savoury toppings followed by some of the Norwegian Christmas bakes.

  ♥  Hope you have time to enjoy yourself and not be too busy to slow down and take some 'me' time out of your day  ♥