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!
Nutritional Info per crispbread - 230 Calories, 19g Fat, 11g Total Carbs, 4g Net Carbs, 7g Fibre, 7g Protein
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