gluten-free seed crispbread

Seed crispbread with a base of sunflower seeds, pumpkin seeds, sesame, chia and linseed – ingredients that naturally provide fat, fibre and minerals such as magnesium, phosphorus, zinc and calcium. By varying the flour you can control the crispbread's protein content, satiety and mineral profile without compromising on crispiness or taste.

With da Carla Sojamjöl the crispbread becomes distinctly protein-rich, with over 50 g protein per 100 g flour and a high fibre content. Soya also contributes calcium, iron and magnesium, giving small but very filling pieces. Chickpea flour gives a more balanced profile with around 22 g protein per 100 g, rich in iron, zinc, magnesium and folate, and suits you when you want an all-round crispbread with a mild taste. Choose amaranth and millet and you get a lighter, legume-free alternative where amaranth contributes magnesium, iron, phosphorus and manganese as well as around 15 g protein per 100 g flour, while millet adds crispiness, starch and silicon for structure and lightness.

Dough

• ½ dl da Carla Sojamjöl or chickpea flour alternative: ¼ dl amaranth flour + ¼ dl millet flour + ½ tsk psyllium husk powder

• ½ dl sunflower seeds
• ½ dl pumpkin seeds
• ¼ dl chia seeds
• ¼ dl sesame seeds
• ¼ dl whole linseed
• A pinch of salt
• 1 msk rapeseed oil or olive oil
• 1 dl boiling water

Method

• Mix all the dry ingredients.
• Add oil and boiling water. Stir and leave to swell for 5–10 minutes.
• Press the mixture out thinly between two sheets of baking paper.
• Bake at 175 °C for 12–15 minutes, until the surface has set.– Take out the tray and cut into squares or bars if you want even portions.
• Lower to 150 °C and bake for a further 20–25 minutes until the crispbread is completely dry.
• Lift onto a rack and leave to cool completely for maximum crispiness.
• – If you haven't cut it: leave to cool completely and break into pieces.
• Store the crispbread fully cooled in an airtight jar at room temperature.