healthy eating my way (allergy friendly)
This is something I grew up wit: knekkebrød. It is so easy to pack when you are going to school or work, and you put on anything you want. Just like bread. It is a type of bread, just a crisp/cracker kind. Read more about it here.
Since I just got told that my yeast allergy has gotten worse. I am stocking up on food that I can eat in stead of baking the bread that I used to eat (which I only had 5 grams (0.2 oz) yeast in). These also falls under the category low-carb. I am not following the low-carb diet, but there is a lot of good recipes.
2 dl (3/4 cup) spelt flour
3 dl (1 1/4 cup) sunflowerseeds
1 dl (1/2 cup) flaxseeds
1 dl (1/2 cup) sesameseeds
2 tbs (1.01 oz) fiberhusk (Psyllium Husk. It is a plant. Used for baking)
5 dl (2 1/5 cup) water
1 tsp cinnamon
1.Pre-heat oven to 175C (350F)
2. Mix all the ingredients in a blender or food processor until smooth.
3. Divide the dough out on two baking sheets. Use a spatula (don’t make the dough too thick). The thicker you make them, the longer they have to stay in the oven.
4. Put them in the oven, after 10 minutes take them out and use a pizza cutter to cut squares.
5. Let bake (dry) for 40-50 minutes. If you have an oven that has the “hot air setting”/varmluft. If not, it is about 70 minutes of baking. The ends bakes a little bit faster, so when you see them starting to get golden, you can remove them, and continue baking. If the crisp bread seems too soft, bake it a little bit longer.
6. Let cool off, and put in an air tight container.
7. They can be stored for a long time of period.
I had mine with some homemade jam, and some brown cheese (brunost). So good:) If you have an intolerance to normal milk, try goat brown cheese.