Baking eco-crispbread is an art in itself. The ecological raw material can be a bit unruly. But after many attempts, we have managed to find really good ecological rye. So here it is – a crispy and good organic Crispbread.
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.)
