This crispbread keeps really well – up to 7 days stored in a jam jar. Using only a few ingredients, you can make your delicious crispbreads at home any time following my simple recipe. Why make this recipe? Cornflour – It’s important to note that this is corn flour, not cornmeal. In the US, you would call it cornstarch. Make sure you use xanthan gum for gluten free flours, as they will crumble and fall apart if you don’t. I’d normally add 4 tablespoons to the batch and leave out 2 tablespoons of water and 2 tablespoons of flour.

And the good news is that the process for making them couldn't be easier! I'm talking no more than 10 minutes of hands-on time here. Grab ALL THE SEEDS, a bowl and a sheet pan and let's get started! Why This Recipe Works OK’, I thought, perhaps we will bake it later. ‘That’s fine, I have all the ingredients’ went through my mind as we were putting away all the cucumbers, salads and strangely sounding types of milk. Flaxseeds – These are excellent for binding doughs and batter, much like eggs, so don’t leave them out. Chia seeds might work as a stand-in. Look for a short ingredient list, made up of basics like whole grain rye flour, yeast, water, and salt. This recipe has quite a lot of seeds for the amount of flour we are using, which can all add up cost wise. If you want to keep within a certain budget or you don’t have as many seeds as the recipe needs, just half the recipe measurements.Take note of the serving size. Some crispbreads come with serving sizes smaller than one whole crispbread, and some allow for several pieces per serving, so make sure you're not comparing apples to oranges. Water is perfectly fine to use with this recipe. If you want your crispbread to be extra delicious, you can also use dairy or regular milk or buttermilk or any dairy free milk alternative or regular yogurt mixed with water. Oil

Olive oil – You can use other oils, like grapeseed or vegetable oil, but olive is delicious and healthy.I normally use a large glass jar to store mine and they keep well for about a week. The flavour improves with 1-2 days and they go slightly softer, but not by much. I prefer them not to be too dry. This recipe and me Use the baking parchment to roll out your dough. It will save you the hassle of removing the rolled-out dough from your work counter and you can use the parchment to bake your seeded crispbread and to lift them from the baking tray.

Look for natural flavor additions like seeds, spices, and herbs, instead of fat or non–whole grain flours. Originally the crispbread recipe is baked using rye flour (as the recipe itself originates from Sweeden), but I’ve adapted the recipe to work with any low gluten or cake type of flour. You are welcome to use any type of seeds you like, for example sesame, pumpkin, sunflower, chia seeds, poppy seeds, linseed or any other seeds.

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Rotate the pan occasionally if the crispbread is browning unevenly. Oven temperatures can vary from one corner of the oven to another. Rotating the pan helps everything become evenly golden brown. No nutritional yeast? You can use parmesan cheese (although that’s the untraditional route!) or 1/4 cup oat or almond flour in its place. Substitute for sunflower seeds? And nut or seed of your choice will work! Just make sure to ground it up to the size of shelled sunflower seeds.

I used special wheat free sprouted flour for mine, but wholemeal, spelt or rye flour will make this recipe extra healthy. You can also use any gluten free flours both bread or plain flours such as my homemade potato flour. If you’d like to make this recipe into a gluten free version – use gluten free flour mix, add 1 teaspoon of xantham gum and use gluten free version of oats. All other ingredients stay the same and baking time is the same as well. I’ve not tried to freeze them yet, but I suppose they could be frozen and kept for 1-2 months and then slowly defrosted when you need them. What to serve with crispbread? Scrape the dough out onto the prepared pan. Spread into a thin layer (this is where the small offset spatula comes in handy) that reaches nearly to the edges of the parchment paper. If you are not using almond pulp, saturate your almond/oat flour with almond milk first, and then add to the bowl where you are mixing all the ingredients. The goal here is to mimic what almond pulp does in this recipe.You will need 450 grams for the whole batch or 225 grams (or just 200 grams) for 1/2 of the batch. Porridge oats Cheese Crispbread – leave out the seeds, decrease the amount of water by 1/2 and sprinkle with grated firm cheese before the crispbread goes into the oven Step 1: Preheat the oven to 325°F. Line a cookie sheet with a piece of parchment paper or a silicone mat. I used coconut oil, or sometimes also basic sunflower or vegetable oil for this recipe. You can also try some of the flavoured oils such as chilli flavoured oil or basil, rosemary or garlic flavoured oils. Please bear in mind that strong flavoured oils will overpower all the other flavours so use them sparingly.