Last week was crazy busy and I didn’t have time to compose anything fantastic for the blog, hence no posting. Busyness is still going strong, mainly at work (not that I would ever blog during work hours!) so let me just share a quick post of my very favorite recipe for vegan, gluten-free, crunchy, fantastic crispbread – which I keep making over and over again.
First, what is crispbread? It’s what you get when you translate “Knäckebröd” say the Swedes. Actually, it is a sort of large cracker which is served as a bread; it can take any toppings you like and is packed with fiber. This crispbread is made up of mostly seeds, instead of wheat flour, which makes it super nutrient packed! Let’s just mention pumpkin seeds with their 32% protein (by weight) and flax seeds which has vital Omega 3 fatty acids for veganistas.
This recipe is low waste as well; I can get all the seeds and the almond meal in bulk. I do get the arrowroot in plastic and the oil in a glass bottle which I can recycle.
What you need:
- 4 parts pumpkin seeds (I use a mix of raw and roasted-salted)
- 2 parts sunflower seeds (raw)
- 1 part flax seeds or chia/flax 50/50 (raw)
- 2 parts flour (I use 50/50 gluten free mix flour and almond meal)
- 0.5 part canola oil*
- 4 parts boiling water
- A sprinkle of sea salt as you see fit (needed if you’re using only raw seeds)
1 part is defined as 1 deciliter (dl), 1/3 cup or 1/2 cup. It’s not so much the amount, but the ratio. I use a total of 7 dl of seeds and it makes two 14.5″ x 11″ (37 x 27 cm) pan’s worth. This batch size (in dl) lasts me about two days; I love snacking on this bread and hubby always offers to help finish it.
If you happen to have other seeds at home (sesame, poppy, etc.) feel free to substitute as you like!
What you do:
- Mix all the dry ingredients in a bowl
- Pour in the oil and boiling water
- Set the oven to 305F (150C)
- Stir, and let batter sit for 15 minutes (it will go from watery to sticky!)
- Spread out on parchment paper** on the pan as thin as you like (the thinner the better and crunchier!)
- Bake for around 1 hour and 25 minutes
- Let cool on a rack (it cools super fast)
- Break apart and enjoy!
If anyone tries to make this seedy crispbread please let me know how it turned out! And since this is my first recipe ever I’d love to hear if my instructions and information is sufficient. Stepping into unknown territory here.
Now, go make yourself some crispbread :)
* You can play around with the ratio of water to oil to reduce or increase oil consumption. I’ve made it before using 1 part oil. Try it and see how you like it.
** A waste reduction tip is to save the paper for next time. I use mine over and over. No problems what so ever. I have also used the same sheets for other oven-baked breads.