healthy eating my way (allergy friendly)
Kavring is something that is made in Norway, Sweden and Denmark. But in Sweden and Denmark “kavring” is a dark rye bread. In Norway it is a type of crisp bread, just a little sweeter. We normally use it as a “knekkebrød” or crisp bread, but also we give it to our youngest to help them with itchy teethes. I had it when I was a kid, and so did all my siblings. And now my son is getting some too, since he is getting a whole 6 teethes in at one time. It helps their gums, and it is not too rough, as it softens up.
I have to make my own since it seems like my son seems to have inherited my sensitivity to yeast. I am allergic to yeast. And the ones that you buy from the store have yeast in them.
If you want to look at older recipes that I have posted, see here.
Also I have added a new workout in my “workout’, a cardio and intervall training program. And I also have written a short article: “Weight training-and 6 reasons why it is important”
Makes about 15 buns/30 kavrings
3 dl (2 cups) spelt flour
1/2 dl (1/4 cup) brown sugar
100 gr (1/4 lb) butter, room temperatured
1 dl (1/2 cup) milk
4 tsp baking powder
1.Pre-heat oven to 200C (400F)
2. Mix together the flour and the butter, until you have little pearls in the flour.
3. Add sugar and baking powder. Stir.
4. Add milk and eggs. Work with the dough a little.
5. Rolle the dough out into little buns, and put them on a baking sheet, and let them cook for about 15-20 minutes, until golden.
6. The buns get cut in half while warm.
7. Turn the heat down to 110-120 C (230F)
8. Dry the buns in there for 1-2 hrs, make sure that they are dried all the way through. Store in a air tight container.