Seeded Crispbread - Easy Recipe
This seeded crispbread recipe is easy to make, very healthy and tastes great too! Using only a few ingredients, you can make your delicious crispbreads at home any time following my simple recipe.
Ingredients
- 450 grams of mixed seeds sesame, pumpkin, sunflower, linseed or any others that you fancy
- 280 grams flour Any plain (cake flour) or low gluten flour, such as wheat free sprouted flour wholemeal, spelt or rye flour
- 115 grams porridge oats use gluten free if you like
- 250 ml water or use milk or buttermilk or any dairy free milk
- 125 ml oil Coconut oil or sunflower or vegetable oil
- 1 teaspoon of baking powder
- 1 1/2 teaspoon of salt Start with 1 teaspoon for your first batch and then decide if you need more or less for the next one
Instructions
- Mix all the dry ingredients first, then mix in all the wet ingredients. Yes, it really is that simple!
- It will form fairly stiff dough, but that exactly what you want. Don't over mix it.
- Divide into about three parts and roll each piece of dough between 2 sheets of non-stick baking parchment. This is the easiest way to roll out the dough, without the parchment you will really struggle and the dough is going to stick everywhere. Don't add any more flour, otherwise the crispbread will be quite tough.
- Roll out to about £1 coin thickness and cut to shapes you like (squares or rectangles work well), leave the dough on the bottom baking parchment and prepare the rest of the dough in the same way.
- Bake for about 20 minutes on 200C (or 180 fan) in preheated oven. This might look initially too long, but it's just about right! If you notice that your crispbread is browning too quickly lower the temperature a little.
- Remove from the baking tray to cooling rack and enjoy when it's cool enough to handle.
