A healthy, cheap breakfast – the River’s guide to crispbread

Crispbread for breakfast and lunch might be a Scandinavian tradition, but it is a healthy and cheap one that British students should also adopt.

Although Ryvita dominates the shelves of British supermarkets, it cannot be compared to the wholemeal, seedy and tasty options Scandinavian supermarkets offer.

Luckily, crispbread is very easy and cheap to make at home. Here is how:

You can choose your favourite seeds, but this is definitely a mix that should be tested

You can choose your favourite seeds, but this mix is a must-try

Ingredients:
100 g sunflower seeds
100 g sesame seeds
100 g pumpkin seeds
100 g flaxseeds

100 g wholemeal flour
200 g oats
0.35 L water
1/2 tsp salt

Mix all the seeds together in a bowl

Mix all the seeds together in a bowl

1. Heat the oven to 150C. Mix all the ingredients together and leave for 10 minutes to allow the seeds to soak up some of the water.
2. Cover a tray with baking paper. Divide the batter on the tray with your hands or a spatula. Make it as thin as you can.
3. Use a knife to score the mix into squares; this makes it easier to tear apart once cooked.
4. Bake in the oven for about 1 hour until the crispbreads are crunchy.
4. Leave the cooked bread to rest on a rack to make them crispier and then enjoy.

Cut with a knife or pizza roll before cooking

Cut with a knife or pizza roll before cooking

Crispbread is healthy, cheap, long-lasting and 100% vegan. The best part? It will only take you about 15 minutes of work and three episodes of Friends to make.

Tip: They taste great with nearly anything sweet, salty or fruity. Try with avocado and pepper or just butter.

Let is rest on a rack before eating

Let the crispbread rest on a rack before eating

About Martine Berg Olsen

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