Glutenfritt svenskt knäckebröd


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.

US measurements (Swedish measurements)

1 cup (2dl) boiled water
1 cup (2dl) Rolled oats
1/2 cup (1dl) Buckwheat flour
1/2 cup (1dl) 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.

Recipe cashew butter

cashewnuts (soaked in water over night)
A pinch of salt

Put the cashew nuts and salt in a high speed blender and mix until you get a smooth, creamy butter.
In the beginning you will have to scrape the edges of the blender a couple of times.
Experiment with different flavors like basil, chives, sundried tomato, olives….


Fruit salad with mixed nuts


Recipe 1 serving
US measurements (Swedish measurements)

1/4 cup (1/2 dl) roughly chopped nuts of your choice (soaked in water over night)
1 cup (2 dl) berries and/or fruit
creamy cashew milk

Chop the nuts roughly and cut the fruit in small pieces. Put the nuts, fruits and berries in a nice bowl and pour some cashew milk over. It is also nice to sprinkle some dried blue berries and coconut chips on it.
Try it!

Creamy cashew milk
1 serving

1/2 cup (1 dl) cashew nuts (soaked in water over night)
1 cup (2 dl) water
1 fig

Rinse the cashews and mix them with the water and the fig to creamy milk.
Add more water if the milk is too thick.


Apples fend off heart disease

Apples are rich in flavonoids and antioxidants that help prevent heart disease


Brazil nut porridge with creamy cashew milk


Some time ago when I visited Living Food Institute in Sweden with my mother we had this porridge for breakfast and I just loved it. I still make this porridge almost every morning. Sometimes I have other types of nuts in it but this is still my favorite. Keep the fruit and the soaked nuts in room temperature overnight. That way the porridge will taste much better. Enjoy.

Recipe, 1 serving
US measurements (Swedish measurements)

1/4 – 1/2 cup (1/2 – 1 dl) Brazil Nuts (soaked in water over night)
2  Figs soaked in 1 cup (2dl) of water over night.
1/2 Apple
1/2 Banana

Put all the ingredients in a high speed blender with 1/4 cup (1/2 dl) of the soaking water from the figs.
Mix until you have a porrige with big pieces of nuts and apples in it.
Sprinkle  cinnamon on top and serve with lots of cashew milk.

Creamy cashew milk
1/2 cup (1 dl) cashew nuts (soaked in water over night)

Rinse the cashews and mix them with the rest of the soaking water from the figs to creamy milk.
Add more water if the milk is too thick. Add a small piece of a fig if you want the milk sweeter.
You can also make a lot of cashew milk and keep it in the fridge. It will keep for several days.


Facts about figs…

Figs have the highest amount of calcium of any fruit.
They are an excellent source of dietary fiber of iron, magnesium, potassium, B vitamins, vitamin K and antioxidants.

No Comments

Leave a Reply