Homemade Swedish Crispbread (gluten & sugar free)

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One of my favorite snacks…crispbread and a cup of tea.

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Two versions of my favorite low carb crisp bread.
Today I’ve spent some time in my kitchen making my favorite crispbread. I always keep a batch of these crispy snacks at home. I have a large glass jar at home in my kitchen on the counter and I like having a big piece of the crisp bread with mashed avocado, tomatoes, flake salt a cup of tea and. Crispbread is a crunchy, delicate platform for butter, cheese, hummus and anything at all savoury. They are a superb crunchy accompaniment to soup, too. High in protein, healthy fats and fiber, these are a near-perfect snack. As a result they are extremely satisfying and great for your digestive system and will keep you feeling full for longer as all the fibre and healthy fats will have your body releasing the energy more steadily.

I’ve made this recipe many times and changed it to perfection. Now I have two versions that I really like. One with peanut butter and one without. I can’t really decide which one I like most so I usually alter the recipes and make one recipe a couple of times until I get tired of it and then make the other one.

Recipe
Servings: 2 large baking trays

Crisp bread with peanut butter  

1/2  cup sunflower seeds
1/2  cup hazelnuts
1/2  cup sesame seeds
1/2  cup almond flour (buckwheat flour is also ok)
3 tablespoons chia seeds
3/4 cup water
2 tablespoons peanut butter
0,75 teaspoon salt

Directions

  1. Heat the oven to 180C/350F. Take out two large baking trays and a roll of parchment paper.
  2. Put the chia seeds in the water and leave to sit for 20 minutes.
  3. Chop the hazelnuts very fine with a knife or in a food processor.
  4. Add all of the dry ingredients to a very large, spacious bowl.
  5. Add the water with chia seeds and the hazelnuts. Stir very well. Squidge with your hands if needs be. The dough is very thick.
  6. Take two sheets of parchment paper the same size as your baking trays and place half the dough on each paper.
  7. Use your hands to flatten out the dough as thinly as possible, patching inevitable tears with your fingers as needed. You can also use a spatula to get a smooth surface.
  8. Sprinkle over flaky salt.
  9. Bake in the oven for 15 minutes.
  10. Remove from the oven and carefully flip each crispbread.
  11. Peel of the parchment paper.
  12. Turn off the oven and let the bread stay in the oven (turned off) until it is crisp and dry.

Tips:

  •  If the crackers soften while storing (this can happen in humid environments), toast them in the oven on a baking sheet at 300ºF for 5 to 7 minutes. After cooling, this should return them to their former crispness!

The crispbread will keep for quite awhile once cooled completely and stored in an air-tight container. This recipe is easily doubled.


Cripbread

6,5 tablespoons chia seeds
3/4 cup water
1/2  cup sesame seeds
1/2  cup pumpkin seeds
1/2  cup sunflower seeds
1/2  cup buckwheat flour
6,5 tablespoons coconut oil without coconut flavor
0,5 teaspoon salt

Directions

  1. Heat the oven to 150C/300F. Take out two large baking trays and a roll of parchment paper.
  2. Put the chia seeds in the water and leave to sit for 20 minutes.
  3. Add all of the dry ingredients to a very large, spacious bowl.
  4. Add the water with chia seeds. Stir very well. Squidge with your hands if needs be. The dough is very thick.
  5. Take two sheets of parchment paper the same size as your baking trays and place half the dough on each paper.
  6. Use your hands to flatten out the dough as thinly as possible, patching inevitable tears with your fingers as needed. You can also use a spatula to get a smooth surface.
  7. Sprinkle over flaky salt.
  8. Bake in the oven for 30 minutes.
  9. Remove from the oven and carefully flip each crispbread.
  10. Peel of the parchment paper.
  11. Turn off the oven and let the bread stay in the oven (turned off) until it is crisp and dry.

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