Recipes

While the most internationally known elements of nordic cuisine may be fermented fish of various types, or meatballs of dubious origins, they really have crackers dialled. There’s versions of this made with spent grain from brewing which are super tasty too (just need to be made pronto before the grain spoils).

So I can still make this once I forget all my norsk:

• 2 dl wholemeal rye flour
• 2dl rolled oats
• 2 dl oat bran
• 2 dl sesame seeds
• 2 dl sunflower seeds
• 1 dl linseeds
• 1 dl wheatbran
• 2 ts salt/herb salt
• 7dl water

Mix everything together, and spread over 3 lined baking trays. Cut into squares. Let rest for 15-20 mins. Bake at 180degC for 45 mins – with fan and opening the oven door every 10-15 mins to let out steam. Continue at 100degC until all are dry.