A delicious crispbread recipe that is full of nuts and seeds. A much healthier alternative to store bought ones too! These crispbreads are a great low carb snack on their own or smother them with a healthy topping. I enjoyed a batch with some Camembert cheese and also another batch smothered with avocado (no photo as I was too busy eating).
I originally saw this crispbread recipe on foodbycamilla.com and instantly put it on my list of recipes to try as it looked so good. I had a play with dark and golden flaxseed flour and both were delicious. Back in my pre-low carb days I used to happily munch on Ryvite crispbread for a snack and miss it. I think because it was a good instant snack or light lunch for me and I loved the crunch.
Sometimes it’s good to crunch down on a food and feel like your teeth are doing some work. Although I cannot stand the sound of hearing people crunch! To the point that I will leave the room before I have to be restrained from slapping them. Why oh why do cinemas offer loud crunchy food? I can never go to the cinema late at night for the fear of a crowded cinema full of popcorn munching people.
You could happily play around with these by adding various nuts, seeds and spices. The original recipe has oats which I do not eat so perhaps and more nuts and different seeds? Maybe a bit of chilli and spice? Probably roast the seeds beforehand too for some extra flavour. I tried a zaatar version that did not work and was thrown into the waste bin after the first mouthful. I was so disappointed as that is a spice I miss very much, along with Lebanese food which is a big love of mine.
I found these filling but also addictive. Once cooked and cooled I kept them in a tupperware dish in the kitchen and could not help myself snacking on them everytime I walked past. In a normal household they would last for at least a week. In ours, they barely made it to 48 hours. And that was without the Chief Taster being here. He hasn’t sampled them yet so I may see how long I can keep these delicious crispbreads to myself. A big thanks to Camilla for this crispbread inspiration!
- 1/2 Cup Pumpkin seeds
- 1/2 Cup Sunflower seeds
- 1/3 Cup Ground Flaxseed/flaxseed meal
- 2 tablespoons Chia seeds
- 2 tablespoons Pysllium Husk Powder
- 1/3 Cup Almond slices
- 1/3 Cup Olive/Coconut oil
- 1/3 Cup Water
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
Preheat the oven to 180C/350F degrees.
Line a baking tin with parchment paper.
In a bowl add all the dry ingredients and mix well.
Add the oil and combine thoroughly until the mixture looks a bit like breadcrumbs.
Add the water and mix until you have a slight dough mixture.
Spread the mixture out evenly onto the parchment lined baking tray (I used a long brownie tray).
Bake for 15 minutes.
Remove from the oven and lightly cut the mixture into squares (it makes it easier to remove when fully baked).
Place back in the oven and bake for a further 30 minutes until crisp and firm.
Eat and enjoy!
Makes 8 Squares
Nutritional Info per crispbread - 230 Calories, 19g Fat, 11g Total Carbs, 4g Net Carbs, 7g Fibre, 7g Protein
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