Seed Crispbread
Crisp seed crispbread gives plenty of texture and nutty flavor without needing flour. This recipe for seed crispbread uses eggs to bind sesame seeds, flaxseeds …
Ingredienser
Instructions
Heat the oven to 160 degrees fan and line a baking tray with parchment paper.
Lightly whisk the eggs together in a large bowl.
Add sesame seeds, flaxseeds, sunflower seeds and salt. Stir well until all the seeds are coated with egg.
Pour the mixture onto the baking tray and spread it evenly into a thin layer, about 2 to 3 millimeters thick.
Cut into the desired size with a pizza wheel or sharp knife before baking.
Bake in the middle of the oven for 60 to 70 minutes, until dry, golden and crisp.
Watch closely near the end so the crispbread does not get too dark.
Cool completely on a wire rack before breaking the crispbread apart.
Store in an airtight container at room temperature.
Nutrition per serving
Energi ca. 1633 kcal
Protein 69.7 g
Fett 133.2 g
Karbohydrater 60.7 g
Fiber 41.2 g
Sukker 5.5 g
Salt 0.4 g
Tips & tricks
Cut the squares before baking while the mixture is still soft. This makes the crispbread easier to break neatly apart after cooling.
Did you know?
Seed crispbread gets its crunch because eggs bind the seeds together before the mixture dries slowly in the oven. Sesame seeds, flaxseeds and sunflower seeds add both chew and nutty flavor. A thin layer is important for the crispbread to become crisp all the way through.
