Good morning lovelies! While I’m eating my super yummy breakfast, I thought I’d share the recipe with you guys. Seriously, I’ve never made crisp breads this successfully before! They are thin, incredibly crispy and taste so good. They are lowcarb friendly, but they’re a super healthy option whether you eat lowcarb or not. This batter is enough for 24 crisp breads, and two baking trays. By the way, I used my new Olympus Pen E-PL7 for these pictures, and I’m so happy with how they turned out. I’ll tell you more about the camera later, so back to the crisp breads. You need:

• 2dl of sesame seeds (sesamfrø)
• 2dl of flaxseeds (linfrø)
• 2dl of sunflower seeds (solsikkekjerner) 
• 1-2 teaspoons of salt
• 1 tbs of physilium husk (fiberhusk)
• 3dl of water

Mix the salt and physilium husk with the water in a bowl. Wait a few minutes until it becomes a bit thicker, and add the seeds. 

Mix everything together, and put half of it on a baking tray covered with baking paper. Cover the paper with the batter, and make sure there are no gaps. If you think the batter is too sticky, you can just put your hand in a small plastic bag, cover it with a tiny bit of oil and use that to cover the whole tray. 

Use a pizza wheel to divide the batter into twelve pieces, and put the tray in the oven on 150 degrees. I let it sit for around 35 minutes, then I turned the crisp breads around and let them sit for an additional 3-4 minutes. Wait a few minutes after you take them out of the oven, and gently divide them into smaller pieces. As this is a double portion, start over again with the rest of the batter.

They seriously turned out so yummy and crispy, and they were so easy to make! I found the recipe here, but I doubled it and translated it to English for my international readers.

They taste super good with cheese ( I used ‘greddost’) and red peppers, which is exactly how I’m eating them now. YUMS!! 

Bon appetit mes chéries♥