Ymerdrys

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200 gram Rugbrød (7 ½ oz Dark Rye Bread)

2 tablespoons brown sugar

¼ to ½ cup freeze dried raspberries, optional

Preheat oven to 375 degrees F (190 degrees C)
Break Rye Bread into large chunks and place in a food processor. Add brown sugar. Pulse until desired consistency.
Place bread onto a baking sheet lined with parchment paper and bake in oven for 10-15 minutes. Watch it closely the last 5 minutes to make sure it doesn’t burn. Allow to cool on baking sheet.
Place freeze dried berries into a small plastic bag and crush into small chunks. Add berries to Rye Bread and mix.
Enjoy sprinkled over top of your Ymer or Greek Yogurt!