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Healthy Nut & Seed Crispbread

Course: Appetizer, Snack
Cuisine: American
Keyword: Dairy free, gluten free low carb recipes
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 Squares
Calories: 230kcal
Author: Angela Coleby
A crunchy low carb crispbread made with nuts and seeds
Print Recipe


  • ½ Cup Pumpkin seeds
  • ½ Cup Sunflower seeds
  • Cup Ground Flaxseed/flaxseed meal
  • 2 tablespoons Chia seeds
  • 2 tablespoons Pysllium Husk Powder
  • Cup Almond slices
  • Cup Olive/Coconut oil
  • 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!


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. 


Serving: 1serving | Calories: 230kcal | Carbohydrates: 11g | Protein: 7g | Fat: 19g | Fiber: 7g