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Gluten-Free Crispbread with Chia Seeds

Gluten-Free Crispbread with Chia Seeds

Recipe Details

Gluten-Free Crispbread with Chia Seeds

Cook Time

40 min

Serves

6 Per

INGREDIENTS

  • 70 grams of chia seed
  • 70 grams of sesame seeds
  • 70 grams of linseed
  • 70 grams of sunflower seeds
  • 70 grams of pumpkin seeds
  • 1 teaspoon salt
  • 350 ml of water

There is properly nothing more Swedish than crispbread. I am not from Sweden but as a Dane, I have had crispbread for all my life. Or “knækbrød”, at vi call them ;)

Crispbread is such a delicious treat, it almost feels like cheating. This crispbread is made purely of healthy seeds and grains. So delicious and crisp. Be sure to make enough because they will be eaten in no time.

They are always a big hit when friends come over for brunch or lunch. Set the table with some cheese, quality cold cut meats, berries, the crispbreads and you are ready to open your doors. Or have them for breakfast or as an in-between snack.

Steps:

  1. Mix seeds, grains and salt in a bowl.
  2. Mix in water and leave it for about 25 minutes until the mass has become thick.
  3. Spread the dough on a piece of baking paper and use a piece of baking paper on top, a spatula or your hands to squeeze the dough flat.
  4. Use a knife to line out some squares in the desired shapes you want the crispbread to be.
  5. Bake at 150-175 degrees for about 20-35 minutes. Each oven is individual so check in on it to see if it is getting there.
  6. If you feel it is too wet, flip the crisps around and bake the other side as well.
  7. Let the crispbread cool down and crack the marks you made.

Serve:

However you prefer, I like them for breakfast with some good butter and a slice of cheese or as an in-between snack.

Anything special to remember:

Grains can be changed into other gluten-free options like nuts etc.

If you want a thicker version, you can add any low carb gluten-free flour like almond flour, coconut flour or a little Psyllium Husk.

Benefits:

Chia seeds are filled with antioxidants, calcium, dietary fibre and omega-3 fatty acids. They can absorb and hold 12 times their own weight in liquid. It is precisely this property that is being used in this recipe. When mixing the chia seeds with water, they become like a glued gel, making the whole mass of seeds and grains delicious and crisp.