A recipe for old-fashioned Norwegian crispbread found on
Tasty crispbread in cut in squares or haped in the traditional way.
4 dl [0,8 pt] Muesli with dried fruit
4 dl [0,8 pt] Sunflower seed, ground
1 dl [0,2 pt] Oatmeal
1 dl [0,2 pt] Wheat bran
1 dl [0,2 pt] Sunflower seed
1 dl [0,2 pt] Flaxseed
1 pinch of Salt
1 tablespoon Honey
6.7 dl [13,4 pt] Water
 Warm about 1 dl / 0,2 pt of water, stir the honey into the water.
 Mix all the ingredients together. The dough will be a little loose to the touch before you let it rest for about 15 min.
 Place the dough over 2 baking sheets covered with baking paper, use a spatula and spread it as smoothly as you can.
 Cut the dough into squares before baking, about 25-30 pieces per. baking sheet.
 Use warm air and place both baking sheets in the oven at 160° C / 320° F at the same time. Bake for about. 70-75 min. To achieve even frying, it is important that the baking sheets change place halfway through the baking time.
 Break the crispbred squares apart and let them get completely cold on the grid before storing in an airtight box.