Here is an easy way of making a gorgeous crispbread out of various seeds. I have always had crispbread as part of my Scandinavian life, but never before completely made of seeds. Traditionally it’s made of flour, wheat or rye, which I don’t eat any more. I am happy to have found out about this seed-crisp-bread. It is simply fabulous, and extremely easy to make as well.
If you’re following the STRICT LCHF, you should beware that seeds contain carbohydrates. In any case have them in moderations, and not as a main ingredient of your meals. The recipe below makes a baking pan full of crispbread. I recommend you’re at home for three hours as the process is slow, but enormously simple as well.
The Gorgeous Crispbread Of Seeds
This recipe makes crispbread in an amount like what fills a baking pan. Please note that my measures are in millimeters although is dry stuff.
200 ml flax seeds (you can use yellow and brown, and ground flax seeds as well)
150 ml pumpkin seeds
100 ml sesame seeds
100 ml sunflower seeds
150 ml water
1 teaspoon salt
1 large egg
Mix all the dry stuff, add the water, and mix it together.
Whisk the egg a little bit just using a fork and stir into the seeds.
Leave it for an hour. The texture should be like you see in the picture. After an hour, stir quickly and spread the seeds on to a baking pan with a cookie sheet or baking paper underneath.
Make the bread homogenous with a spatula as the “dough” will not change during the baking hours. Avoid any wholes or jagged edges, so to say.
Heat the oven to 125 C/260 F, and let it bake for 2 hours.
It will be light brown. Having cooled down a little you divide it into sizes you like.
Store the crispbread in an airtight container for a week. I use a glass.
TIP: When you break it and store it, you’ll see it sprinkle. Use the crumbs for topping on your yoghurt later. Enjoy!