Seed Crispbread

Seed crispbread fresh from the oven

Seed crispbread fresh from the oven

Yet another recipe inspired by Swedish celebrity Annika Sjöö’s rather wonderful collection of recipes “Annikas Paleokök“.

Here a tasty, nutritious, and filling collection of seeds is bound together by the magic that only chia seeds can do, and then simply baked in the oven, with the lack of egg as a binding agent naturally enough making them perfect for our vegan chums.

This crispbread really comes into its own at breakfast time, when I slap a slice of prosciutto on it, or smear on a nice and loosely boiled egg and plenty of black pepper.

Mrs. Paleovirtus, LCHF-er that she is, prefers the butter and cheese route, which she states complements the nutty flavours to perfection.

Future experiments will include the introduction of herbs and spices into the mix, paprika and Herbes de Provence is one combination I’ve already got my eye on.

Watch this space, as they say.

Seed crispbread

Seed crispbread

Seed Crispbread

  • Servings: 2 large breads - see recipe
  • Print

Ingredients

  • 1½ dl sunflower seeds
  • 1½ dl pumpkin seeds
  • ½ dl linseeds
  • ½ dl sesame seeds
  • ½ dl chia seeds
  • 1 tbsp psyllium seed husks
  • 1½ tsp salt
  • 3 tbsp olive oil
  • 4 dl boiling water

Method

  • Pre-heat the oven to 175° C.
  • Mix all the dry ingredients in a large mixing bowl.
  • Add the wet ingredients. Mix well once more, and allow to stand for 10 minutes. The mixture should have thickened up somewhat.
  • Place a sheet of baking parchment on a baking tray. Transfer the seed mixture to the baking tray, and place another sheet of parchment on top. Note – for the amount of mixture we had, and our size of baking tray, we had to bake the bread in 2 batches. Using a rolling pin, roll out the seed mixture to the desired thickness – you should be aiming for roughly 3mm here. This will give a nice balance between chewiness and crispness.
  • Remove the top sheet of parchment, and place the baking tray in the oven. Bake until the bread is golden and hard – ours took 1 hour and 20 minutes – your time will of course depend on the starting consistency of the mixture, and your oven. Keep a close eye on things after the 1 hour mark, in any case.
  • When the bread is baked to your satisfaction, remove from the oven and allow to cool. Once cool, break into smaller, more manageable chunks. Store in an air-tight container.

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7 thoughts on “Seed Crispbread

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