Kefir with crispbread
A simple snack: a glass of kefir served with a couple of crispbreads.
- Time
- 2 min
- Serving
- 208 kcal
- Ingredients
- ≈ $0.94
- Protein
- 10 g
Ingredients
- 1 Kefirpack 900 ml ≈ $2.13 250 ml
- 2 Crispbreadpack 200 g ≈ $2.80 25 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Break the crispbreads2 into pieces 2–3 cm in size.
Place the crispbreads2 next to the glass of kefir1 and serve the kefir.
Serve to the table and eat the crispbreads2, dipping or dunking them in the kefir1 as you like.
Tips
- Why it works
- Break crispbread into 2–3 cm pieces so they soften evenly in kefir without sinking or floating unevenly.
- Substitutions
- Use yogurt instead of kefir if you prefer a thicker texture; swap crispbread for whole-grain crackers if unavailable.
- Common mistakes
- Crispbread stays hard if not broken small enough. It won’t soften properly in kefir.
- Storing and reheating
- Eat fresh; kefir sours and crispbread loses crunch after 1 day in the fridge.
- Serve with
- Pair with a handful of walnuts or sunflower seeds for extra crunch and protein.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
Comments 0
Sign in to leave a comment.
No comments yet.