Thin Crisp bread with seeds


You might call this biscuits instead, but the important thing is that it is crisp and thin and full of seeds!
When I made this I had no rolling pin, so I didn’t get it as thin as preferable. But it still tasted delicious, even though it wasn’t quite as crisp as it could  have been.
I was thinking about Raw Food and the nutritious values of this bread. After all, could “roasted” seeds be as nutritious as fresh ones? But then I decided it didn’t matter. Variety in the diet is necessary! 😉

And "dl" stands for decilitre...

This is how it’s done!

  • 1 dl almond- or maize flour – or half-half
  • 1 dl sunflower seeds
  • 1 dl sesame seeds
  • 1 dl pumpkin seeds
  • 1 dl linseeds
  • 1 tablespoon psyllium – not the whole seeds, the grained ones
  • 1/2 teaspoon salt
  • 1,2 dl oil with a neutral taste, organic rapeseed oil is perfect
  • 2 dl water, boiling hot

There are several variations of recipes for this kind of crispy bread, but one thing is in common. They need to be rolled as thin as possible, and then baked in low temperature for a fairly long time. 

  • Heat the oven to 160 C
  • Mix thoroughly all the dry ingredients.
  • Add oil and the hot water. Stir until the dow becomes kind of jellyish.
  • Roll the dow between two sheets of baking paper on a oven tin into a thin cake covering the entire paper. Remove the upper paper.
  • Bake in the middle of the oven for 75 minutes. Check once in an while so it won’t be burnt. Let the bread cool off and then break it into pieces.

When ready and cool – keep the bread in a dry place so it will stay crisp.

I thought 75 minutes seemed to be a very long time. My bread was baked for 60 minutes and became a little bit too dark. Maybe due to my oven.

The point is to bake the bread long enough to get it dry and crispy. I have seen other recipes recommend 45-60 minutes baking-time, and temperatures 150-175 C. Testing testing in other words!

But it’s worth while! AND! It won’t last for long anyway. It’s too delicious!


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