Crispbread is a staple food in Denmark and I used to, not only eat it often, but I would also often bake it myself. I have been making this version of crispbread for a couple of years now and so far I haven’t had any complaints from anyone I have served it to.
The recipe I used to make before I went low carb contained some rye flour which obviously was the “glue” that kept the seeds together. First I tried substituting the rye flour with eggs but it became too “eggy” and the texture just wasn’t right. It turned out that the solution was as easy as grounding some of the seeds into flour, and even better, it makes it absolutely free of … everything, i.e. gluten, eggs, sugar and dairy.
Great as a quick snack, or if you want an egg free breakfast and obviously perfect for the cheeseboard.
Preheat the oven to 150C/300F/Gas 2.
100ml (1dl) sesame seeds ground into flour
100ml (1dl) sunflower seeds ground into flour
150ml pumpkin seeds (1 1/2dl) sunflower seeds
150ml (1 1/2dl) flaxseeds
100ml (1dl) sesame seeds
1 tps baking powder
2 tps salt
2 tbps Psyllium Husk
300-400ml (3-4dl) water
Ground 100ml of sesame seeds and sunflower seeds into flour using a blender. Pour into a bowl and add the rest of the seeds along with baking powder, salt and Husk. Mix it together. Stir in 300ml of water, the mix is quite wet, so leave to rest for 5-10 minutes. The seeds will soak up the water.
If the mix feels too dry after resting add some more water before rolling it out between two sheets of baking paper. Roll it as thinly as you can – I usually have enough for 1 1/2 baking tray. Remove the top piece of baking paper and cut into squares or what ever shape you want and as big as you want.
Bake for about 50-60 minutes. Leave to cool on a cooling rack.
Flaxseed is rich in omega-3 fatty acids which are destroyed by high heat, so the crispbread is baked at only150C.