Gluten free bread

Swedish gluten free crisp bread

I just love crisp bread. It is the perfect snack to a cup of tea in the afternoon. This is a recipe that I came up with a couple of weeks ago. It´s incredibly simple to make and perfect with any sort of cheese, jam or topping you can think of. My favorite topping is a thick layer of cashew cheese and a few slices of a fig soaked in water for an hour to make the fig really soft.

1 cup boiled water
1 cup Rolled oats
1/2 cup Buckwheat flour
1/2 cup Corn flour
1 tablespoon psyllium husk
A pinch of salt


  • Put all the ingredients in a large bowl and knead until smooth. Roll into five balls.
    Heavily flour your work surface and roll out the ball of dough as thin as possible.
  • Use a notched rolling pin or prick holes over each crisp bread using a fork.
    Use plenty of flour and make sure the dough does not stick to the work surface.
  • Turn the dough several times and roll on both sides to keep it from sticking to the surface
    (if it does, use a palate knife to loosen it).
  • Transfer the rolled-out dough to a baking tray and sprinkle some flake salt on it.
    Repeat. (You will probably need to bake in batches.)
  • Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes until the crispbreads just start to color.
    Keep an eye on the oven as they can burn easily. Repeat for the next batch.
  • If the crisp breads are not crisp enough, at the end turn off the oven and let the bread dry out at a very low temperature. You might need to keep the oven door slightly open in the beginning.
  • Store in an airtight container.

Raw cashew butter


2 cups cashew nuts
2 tablespoons refined coconut oil – whith no coconut flavor or light tasting olive oil
1/2 teaspoon salt


  1. If you have soaked your cashews – rinse themand let them dry as much as possible.
  2. Put the cashews in a blender and process until it becomes smooth and creamy, stopping to scrape down the sides of the bowl every minute or two. Be patient. This will take some time, depending on the strength and size of your blender. After a couple of minutes the natural oils in the cashew nuts will start to come out of and begin to impart creaminess.
  3. When the nut butter is creamy and smooth – add the salt.
  4. Taste – if you want the butter to be softer – add the oil.
  5. Experiment with different flavors like basil, chives, sundried tomato, olives….

Store in the refrigerator with a tight fitting lid for up to 2 weeks.

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  • Reply
    April 16, 2015 at 6:52 pm

    Just made these. The house smells amazing! ❤️

    • Reply
      April 17, 2015 at 7:18 am

      Hi Kate! So glad you love the recipe. Have a lovely day! Angela

  • Reply
    April 16, 2015 at 6:57 pm

    Wow, this loks great! I’m goding to try this. Thanks for the recipe.

    • Reply
      April 17, 2015 at 7:21 am

      Hi Marlene! Thank you so much, so glad you love the recipe. Have a lovely day! Angela

  • Reply
    Raw cashew butter - Angelas Heaven
    April 17, 2015 at 5:09 pm

    […] Try the cashew butter on my Swedish gluten free crisp bread. >> […]

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