I got the recipe for this crispbread from a friend, who got it from a Swedish colleague at the art gallery where she was working. What I like about it particularly is the scaleability: it’s easy to adjust the quantities you’re making as long as you pay attention to the proportions. That’s why I didn’t even give proper measurements in the recipe below.
I paired this with something delicious for fall: an onion- apple jam. Its consistency is actually more like a chutney – I love the combination of sweet and savoury here. I used just a little sugar and no spices to really bring out the onion and apple flavor. To help the jam set, I added some crushed linseeds mixed with warm water. I used just one apple and one onion which produced about 250 ml (one cup) of jam; just double the quantities if you’d like to make more (you might need it :). Top the crispbread with the jam, a slice of goat cheese and some freshly cracked black pepper and: bon appetit!
For the bread:
One unit of oats
One unit of sesame
One unit of lin seeds
One unit of pumpkin seeds
One unit of sunflower seeds
One unit of olive oil
Two units of water
Three units of flour
For 250 ml (one cup) of jam:
One white onion
One apple (should be a sour variety), core removed
Half a teaspoon of vegetable oil
Three teaspoons of brown sugar
Half a teaspoon of red wine vinegar
Half a teaspoon of linseeds, crushed and mixed in a little warm water (this is not strictly necessary, so no worries if you don’t have linseed at hand)
Salt to taste
A sprig of thyme
For the crisp bread: mix all the ingredients in a bowl. Spread the dough on a baking tray that you have covered with parchment paper. Make sure you spread the dough really thin – depending on the quantity you are making, you might have to use two baking trays or bake the bread in batches. Bake it at a low temperature (100 degrees Celsius or 210 F) for fifteen to twenty minutes. The baking time may vary depending on your oven – essentially, the bread should dry out and get really crispy, so check on it from time to time to make sure it doesn’t burn. When done, carefully remove the layer of bread from the tray and cut or break it into sections.
For the jam: Finely dice the onion and the apple (don’t peel it – the peel provides pectin which helps to thicken the jam). Heat up the oil in a saucepan, then add the onion and let it sweat for two minutes. Keeping the heat high, add the sugar and stir well so that the onions can caramelize (note: if you like burnt onion flavor, you can prolong this step a little until the onions are brown). Then add the vinegar and keep stirring. Now add the apple and mix everything well. Let the jam cook for another five minutes or so, until the liquid from the apple has evaporated. Add the linseed-water mix, if using, and a pinch of salt. Then lower the heat and add some water. I can’t give a precise quantity for the total amount of water since I usually just add a little, let it evaporate, then add a little more and so on, until the jam is soft and smooth. The total cooking time will be about an hour.
When it has reached the right consistency (the onions should have fully melted), fill it into a jar and let it cool for a few minutes – but not too long, because this jam tastes best while it’s warm.