I am actually getting better when it comes to crisp bread. More daring if you so will. And I let you in on a secret; I am getting better with the taste of it too. No more comparison with cement or plaster.
grain-free
As I mentioned in a few blog posts, I have been experimenting with almond flour and bread making. I am not entirely sure if I was successful in my endeavours, but I’ll let you in on a secret.
I am alive. Not much worse for wear either.
To be more precise, I just returned from a skiing holiday trip. Week 3 is always girl’s week. And despite my lack of any skills when it comes to skiing, that favourite sister of mine (yes, I know … I only have one sister) always wheedles me into a cross country skiing trip. What can possibly go wrong?
I look like a smurf.
One easy way to cook during a skiing holiday is … casserole or bake. Here is a recipe that was easy to make and delicious to eat.
Here is another take on the crispbread and knäckebröd. Having spend Christmas home – en famille – I met with my cousin. Needless to say that the parmesan is her idea.
Knäckebröd has always been a staple in my normal diet. Unfortunately, all of them are made with grain-flour. I also love British shortbread and crisp bread … and have a similar problem.
the sisu spirit 