Seed crispbread – gluten free, grain free and absolutely delicious!
This recipe was published over a year ago, but as I was making this seed crispbread earlier this week for this weekends upcoming cheese and wine night with some friends, I thought it was an excellent time to take new pictures of this recipe and update it!
This seed crispbread is based on only seeds, and is gluten free, grain free, nut free and dairy free!
HOW TO MAKE SEED CRISPBREAD
What you simply need to to when making this is to combine different kind of seeds, linseeds and psyllium husk with water. And when you mix it all together it will get all thick and gloopy! But don’t let that scare you, that’s how it’s supposed to be and the end result with be an airy and light crispbread!
Linseeds and psyllium husk are essential when making this seed crispbread, as they’re the glue that hold the bread together!
This seed crispbread is perfect for a cheese night! Any cheese or spread will go! Tapenade, beetroot pesto and other spreads are perfect to slather on this crispbread!
Or you can top this seed crispbread with mashed avocado to make an #avocadocrispbread
- 120 g / 1 cup pumpkin seeds
- 150 g / 1 cup sunflower seeds
- 50 g / 1/3 cup linseeds
- 20 g / 1/4 cup sesame seeds
- 2.5 tsbp psyllium husk powder
- 3/4 tsp salt
- 480 ml / 2 cups water
- poppy seeds
- Preheat the oven to 175°C/gas mark 4.
- Combine pumpkin seeds, sunflower seeds, linseeds and sesame seeds,psyllium seed powder, salt and water. Mix thorough and let rest for 10 min to thicken. If it's too loose, leave it for an additional 15 min.
- Spread the mixture evenly on two lined baking trays. Sprinkle with poppy seeds if you wish to add them.
- Bake in the oven for 60-75 min. Let cool completely before removing the crispbread from the trays and the baking paper.
- Break the crispbread into smaller pieces and keep them in an airtight container.
- You can change up the seeds if you need. For example, if you cant eat sesame seeds, add more sunflower seeds etc etc. However, keep the ratio of linseed and psyllium husk as they're the glue to the bread.
Originally published in January 2015. Updated with new pictures, words and a slight adjustment in the recipe.