Norwegians love crisp breads and it’s something you’ll find in most Nordic kitchen cupboards. The varieties are endless, however the most important thing is a good crunch, the sparkling water will help with that. This is a gluten free version of the much loved classic which is full of Omega and fibre, perfect for snacking, breakfast and lunch. For 30 knekkebrød you need:
- 500g mixed seeds
- 4 tbsp almond flour
- 4 tbsp oats
- 1 tsp salt
- 500 ml sparkling water
Stir the dry ingredients together and add the sparkling water. Leave the mixture to thicken for ten minutes before spreading it on two baking trays covered in non stick parchment paper.
Bake in the oven on 160°C (fan) for ten minutes, take the trays out and cut into appropriate pieces before baking for another 50 minutes.
The Anglo Nordic Kitchen 