- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| This great recipe, inspired by traditional Swedish knäckebröd crispbread, is from baker Sue Hudson and makes use of our Naked Barley Flakes and Wakelyns' YQ Flour. |
These delicious Naked Barley Crispbreads are based on the traditional Swedish knäckebröd, and are irresistible served with soft cheese, or eaten alone. Stored in an airtight container they will last for a couple of weeks, if you can resist eating them for that long!
Preparation time: 60 mins | Cooking time: 15 mins | Total time: 75 mins | Oven Temperature: 200C
Makes about 30
IngredientsFirst Stage
Second Stage
|
Method
|
Just taken my first batch of these out of the oven. Couldn’t resist trying one with a little cheese. AMAZING! And so simple. Definitely making again.
Btw I didn’t have any barley flakes so just substituted rolled oats (porridge oats) instead. Will try barley in future.
Surprisingly easy and fuss-free to make. I’ll never buy crisp bread again – this spoils you for anything less tasty or healthy.
Comments will be approved before showing up.
This simple vegan dish pairs our creamy white coco beans with a punchy wild garlic pesto. If you haven’t tried brothy beans, you’re missing out on one of the simplest, most comforting and nutritious dishes out there: creamy beans served in their own rich, delicious stock, usually with fresh herbs to add brightness.
Swap blood for beans with Eden's vegetarian riff on black pudding. With pearled naked barley for a bit of chewiness, this hearty and spicy dish is best enjoyed with wholemeal soda bread.
James
April 21, 2020
Simple recipe. Fabulously tasty.
Just about to make another batch, this time using oat flakes to see what they’re like. (Also I’ve run out of barley.)