Crispbread with Snøfrisk® cream cheese and plums

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.
Difficulty: Easy
Time: 60 min
Product in the recipe
Snøfrisk® Original Read more
  • 4 Servings

    Nutty crispbread

  • 50 g walnuts
  • 50 g hazelnuts
  • 50 g almonds
  • 50 g oats
  • 50 g linseeds
  • 50 g sesame seeds
  • 1 tsp salt
  • 300 ml coarse wholemeal rye flour
  • 650 ml water

    To serve

  • 2 plums
  • 2 tbsp sugar
  • 4 tbsp water
  • 4 tbsp Snøfrisk® Original
  • 2 tbsp fresh herbs (optional)
Here is how you do it

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.

To serve:

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.

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