Sunflower Crispbread

A recipe for old-fashioned Norwegian crispbread found on

Sunflower Crispbread

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


[1] Warm about 1 dl / 0,2 pt of water, stir the honey into the water.

[2] Mix all the ingredients together. The dough will be a little loose to the touch before you let it rest for about 15 min.

[3] Place the dough over 2 baking sheets covered with baking paper, use a spatula and spread it as smoothly as you can.

[4] Cut the dough into squares before baking, about 25-30 pieces per. baking sheet.

[5] 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.

[6] Break the crispbred squares apart and let them get completely cold on the grid before storing in an airtight box.