My English foodie friend, Cordon Bleu-trained no less, was about to fly across the world when I sent her a text pleading for the recipe for the fabulous home-made crispbread she had served at a recent soirée.
Not only did the dear girl send me the recipe, she also hand-delivered
a tin of the lovely stuff to enjoy in her absence.
It’s called knackebrod (crispbread), a Swedish cracker-like bread with sesame and sunflower seeds. We may have just discovered it but versions of knackebrod have been enjoyed in Sweden since antiquity.
Knackebrod has now become a favourite of mine, ideal with hummus, cheese, paté and any other nibble-type treats.
It’s gluten-free so my friend who has Coeliac disease is safe to eat it. It turns out the recipe came from her in the first place.
