Flatbread with peas

Artisan flatbread with yellow peas.

We wants to share food culture with our products through genuine and natural products based on good and carefully selected raw materials. We are one of Norway’s most traditional flatbread producers and the world’s only supplier of pea flatbreads.

Flatbread baking with long tradition and history

Flatbread baking is craftsmanship. In the past, the flatbread was as important to the Norwegian food tradition as the baguette is for the French and the rice to the Asians. In the old days there would be a dedicated baker travelling to the farms to bake before the winter. Flatbread is a dry bread with a long shelf life and was ideal to store in a dry place on the farms.  Mrs Hulda Garborg, cookbook writer and folklore champion (1862-1934), referred to the flatbread as Norway’s National Bread. She meant that not only was this very healthy but also gave strong teeth like a horse …

Holmen Crisp carries on the traditions of baking flatbread. In the old sagas and folk tales, the flatbread is included as part of the stories. We give new life to old Norwegian food traditions. Our flatbread has it’s roots from Toten and the regions around lake Mjøsa.

Peas and especially grey and yellow peas has been cultivated in Norway all the way back to the Viking era. The first written information states that cultivation of peas was common in Norway from 1247 and can be found in Magnus Lagabøter’s Land Act.He was king in Norway between 1263 and 1280.

In ancient burial discoveries, several frying pans of iron were thought to be from 600 to 800 years. These were used to fry bread. The pea flour was an important element in their household. Only after 1500 what we call flatbread has evolved. On the farms around Mjøsa and especially Toten  peas were grown. The peas contains many of the most important nutrients, and especially fibre and proteins. This was important in the cold winters with hard forest work and other heavy work that required a good supply of healthy and energy-rewarding food. In Toten the breakfast could consist of  “mårrabiten”  flatbread, ham and a drink – sometimes the strong type – a wee dram.

Pea flatbread suits many dishes 

Still, peas or pea bread is just as applicable, and we take great pride in passing on the old food traditions. Pea flatbread is both an accessory for other traditional dishes and on its own, let your imagination free and try it out.

Flat and flexible! What would cured ham, smoked salmon or lutefisk be without the flatbread? Not to mention Rakfisk – the famous cured trout!  Parmesan, pesto, cheese, caviar, salmon – this flatbread goes well with most foods. As a good appetizer, as an accompaniment to the main dish or perhaps as a light snack? Holmen Crisps products are natural parts of this diversity.

 Photo: Lise von Krogh 

Productfacts:

Nutritional content	pr. 100 grams
Energy	1576 kJ / 375 kcal
Fat	1,2 g
of which saturated fatty acids	0,3 g
Carbohydrates	82 g
of which sugars	3,6 g
Proteins	9,0 g
Salt	1,4 g

Ingredientes: Wheat flour, rye flour, yellow pea flour 17 %, salt, water.

Storage: To be stored in a dry place, not too hot and away from strong smells and flavours.

Weigth pr. package: ca. 210 grams. 1 carton carries 16 packages.