Because of its dry texture, crispbread has a longer shelf life than most other biscuits. Store in an airtight container for up to one week. The key ingredients in crispbread are rye flour ...

The traditional shape of these holey crispbreads comes from the time when they were stored on a pole over the fire to stay crisp, but an airtight container works, too. Preheat the oven to 200C ...

As it’s bound by the psyllium husks and chia seeds rather than by wheat, this crispbread is also gluten free. I like to make a large batch of the seed mixture and store it in a large sealed jar ...

WASA Crispbread crackers make a great base for appetizers. Because they are hearty and thick crackers, they make a sturdy platform to add toppings. It’s like having a blank canvas for your recipes.