MYViTA Crispbread
Crisp, seedy, grain-forward crispbread that snaps like the packet stuff, minus the packet.
Ryvita has been sitting in Australian pantries since forever, quietly doing its job under vegemite and a slab of cheese. This is my homemade version, MyViTA if you will, closer to a proper Norwegian knekkebrød: oats and a generous handful of seeds, spread thin and baked low and slow until it shatters. There's no yeast, no kneading and no waiting around, because the Thermomix mixes it in seconds and the oven does the rest. It costs a fraction of the bought stuff, keeps for weeks in an airtight jar, and you control the salt. Once you've made it, the supermarket version tastes like cardboard. Fair warning.
Serving Suggestions
The classic way is butter and a good sharp cheddar, nothing more. For a Scandi lunch, top with cream cheese, smoked salmon, dill and a squeeze of lemon, or go with boiled egg, chives and cracked pepper. Smashed avocado with chilli flakes and a little feta makes a quick breakfast. Break it into shards and put it on a cheese board next to quince paste and blue cheese, or serve it alongside dips like hummus, beetroot dip or tzatziki. It's also good with soup instead of bread, and a reliable afternoon snack spread with peanut butter and sliced banana.
Need
- 600 Grams water
- 2 Tablespoons honey
- 200 Grams rolled oats BUY
- 60 Grams pumpkin seeds
- 80 Grams sunflower seeds
- 80 Grams sesame seed
- 60 Grams chia seeds BUY
- Pinches pink salt flakes BUY
Do
- 1
Place all ingredients into the mixing bowl. Combine 10 sec/reverse/speed 3. Leave in the bowl for 2 hours for the liquid to soak up.
- 2
Preheat oven to 160°C. Line a large tray with baking paper.
- 3
Pour mixture on to prepared tray. Spread out evenly, not too thin.
- 4
Bake for 30 minutes then score into roughly 24 rectangles, with a pizza cutter.
- 5
Reduce oven temp to 150°C and bake for a further 40 minutes.
- 6
Break apart the crisp breads and turn them upside down. Turn off oven and allow to completely dry out.
- 7
Serve with any toppings of choice.
Served with
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
