A lighter crispbread baked with oatmeal, whole grain flour and water from our own spring. The oats give the bread a wonderfull flavor and makes it extra tender and crunchy. If you have not eaten crispbread before, try our oatmeal..
Oats contain slow carbohydrates that sate for a long time. Oats are also rich in fiber as well as important minerals and vitamins. This makes oatmeal extra healthy and good for the stomach.
Crispbread is an traditional Swedish wholegrain rye bread. Since the bread is dry it can be stored for a very long time, several years if its stored right. Super versatile, you can have crispbread at every meal. Crushed over a bowl of yoghurt, maybe with some berries, for a naturally low sugar, high fibre and delicious granola for breakfast; topped with smoked salmon and cream cheese for lunch; used as pizza base for dinner (oh yes, crispbread pizza is a thing and it’s delicious.)