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    Home » Snacks

    Healthy Nut & Seed Crispbread

    Published: Jun 20, 2016 · Updated: Aug 25, 2020 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarianVegan

    A low carb 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).   

    Crispbread

    Crunchy Low Carb Snack

    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.  

    Low Carb Crispbread

    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.  

    Pumpkin Seeds Crispbread

    Baking Low Carb Crispbread

    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!

    Gluten Free Crispbread

    OTHER LOW CARB CRACKER RECIPES:

    Cheese Jalapeno Crackers

    Flaxseed Crackers

    Keto Garlic Cheese Crackers

    Goats Cheese Rosemary Crackers

    Crispbread

    Healthy Nut & Seed Crispbread

    Angela Coleby
    A crunchy low carb crispbread made with nuts and seeds
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Appetizer, Snack
    Cuisine American
    Servings 8 Squares
    Calories 230 kcal

    Ingredients
     
     

    • ½ Cup Pumpkin seeds
    • ½ Cup Sunflower seeds
    • ⅓ Cup Ground Flaxseed/flaxseed meal
    • 2 tablespoons Chia seeds
    • 2 tablespoons Pysllium Husk Powder
    • ⅓ Cup Almond slices
    • ⅓ Cup Olive/Coconut oil
    • ⅓ Cup Water
    • 1 teaspoon Onion Powder
    • 1 teaspoon Salt

    Instructions
     

    • 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!

    Notes

    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information. 

    Nutrition

    Serving: 1servingCalories: 230kcalCarbohydrates: 11gProtein: 7gFat: 19gFiber: 7g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

    This post may contain affiliate links. Please read my disclosure policy for more information.

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    Zucchini & Artichoke in a Lemon Feta Sauce »

    Reader Interactions

    Comments

    1. Alice

      January 04, 2020 at 9:44 am

      super tasty Angela--thank you!

      Reply
      • Angela Coleby

        January 06, 2020 at 7:16 am

        Glad you liked them! Thanks for the feedback!

        Reply
    2. Tiffany

      March 28, 2018 at 3:32 am

      Love the ingredients and the flavor, but my crackers did not keep form, they were very crumbly. Also, I had to take them out about 10 minutes early because they were starting to get too dark. Any longer and they'd have been burnt. I'd love to make them again, but next time I think I'll have to add egg white or something for a binding effect. Thoughts?

      Reply
      • Angela Coleby

        March 28, 2018 at 4:24 pm

        Definitely some more liquid to bind them. Egg white would be fine.

        Reply
    3. Linda Khan

      June 09, 2017 at 11:49 am

      These are great. I've made them many times already. Family and friends love them, especially when I use "Everglade Seasoning" in place of the Salt. Thanks a lot.

      Reply
      • Angela Coleby

        June 09, 2017 at 6:13 pm

        Yah! Glad you like them.

        Reply
    4. Sophie33

      July 12, 2016 at 7:35 am

      I made your lovely recipe &they were really superb in flavour & texture too! Yum yum too! 🙂 xxx

      Reply
      • Angela Coleby

        July 12, 2016 at 12:47 pm

        Thanks Sophie! Glad you enjoyed them! Hopefully with a delicious dip made from your grown produce!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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