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A crunchy and tasty home-made crispbread with Snøfrisk® cream cheese and plums. Perfect as a snack or starter. Developed by TINE Inspirasjon in collaboration with master chef Tom Victor Gausdal.
To make the Nutty Crispbread:
Preheat the oven to 160 °C (convection oven).
Chop the nuts. Mix the nuts, oats, linseeds, sesame seeds, sunflower seeds, salt, flour and water using a wooden spoon. Leave to stand for 10 minutes.
Lay out on greaseproof paper on a baking tray sprayed with cooking fat. Cover with another sheet of paper and roll over it with a rolling pin to make it thin and even.
Remove the top sheet of paper and bake the crispbread until golden and crispy, 30-40 minutes.
Remove the stones from the plums and cook them with a little sugar and water for around 5 minutes.
Serve the crispbread topped with Snøfrisk® and cooked plums. Garnish with some fresh herbs.
TIP: If you prefer uniform pieces of crispbread, you can use a knife to score it (not quite through) before putting it in the oven.