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Crispy and delicious homemade crispbread with wholemeal spelt flour, sunflower seeds, flaxseed and sesame seeds.
February already! And with it a new series on Where Is My Spoon, a two-week series dedicated to breakfast recipes, breakfast recipes you could surprise your loved one on Valentine’s Day.
I have prepared two different breakfasts options, each containing five recipes, which I will present to you one by one during the following two weeks.
The first breakfast option includes these wonderful Easy Multi-Seed Crispbread with Oats and Spelt Flour, followed by my favorite bread spread ever – a Camembert and scallion spread. Then a basic recipe for mixing your own, sugar-free müsli (well, sugar-free if you don’t count the dried fruit that it contains).
Then some easy puff pastry croissants with ham and cheese and some super cute butter cookies with a colorful flood icing. I hope you will enjoy all of these recipe, I know we did. 🙂
Today’s Easy Multi-Seed Crispbread with Oats and Spelt Flour is incredibly easy and quick to make and so good I could eat it every day. I’ve made quite a large batch last week and we still had some today with The Best Hummus Ever – Chickpea Tahini Garlic Spread or Dip. So, good to know that, if kept airtight, this crispbread is still delicious and crispy one week later.
I even managed to convince my husband with this crispbread. I buy crispbread all the time, but I mostly eat it alone. My daughter has some from time to time, preferably with the Camembert spread I’ve mentioned before, but otherwise I am the only one really eating crispbread in this house. However, my husband did try this bread and he liked it so much, he keeps on eating it, every chance he has.
And what’s not to like: we all know how delicious roasted seeds are and this Easy Multi-Seed Crispbread with Oats and Spelt Flour consist of mostly seeds, held together by a little spelt flour, water and the oats. So great, you will love it!
There is not much I can say about the recipe, this is so easy and quick to make, it is almost ridiculous that I don’t make it all the time instead of buying crispbread. Mix all ingredients in a bowl, pour the mixture onto two baking trays and bake. That’s it! Enjoy it!
- 120 g/ 4.2 oz/ 1 cup wholemeal spelt or wheat flour
- 120 g/ 4.2 oz/ 1 1/3 cup rolled oats
- 100 g/ 3.5 oz/ ¾ cup sunflower seeds
- 50 g/ 1.7 oz/ 1/3 cup sesame seeds
- 50 g/ 1.7 oz/ 1/3 cup flaxseed
- ½ teaspoon salt
- 2 tablespoons olive oil
- 500 ml/ 1.7 oz/ scant 2 ¼ cups water
Preheat the fan/ convection oven to 170 degrees Celsius/ 340 degrees Fahrenheit. Line two baking trays with baking paper.
Give all the ingredients to a mixing bowl and stir well with a spoon. The mixture will be quite wet, don't worry about it. Divide the mixture between the two prepared baking trays.
Bake for 15 minutes first. Take the trays out of the oven, the mixture should be set by now. Cut the crispbread slices now, size according to your preference. If you don't cut the slices now, you will not be able to do it anymore once the crispbread is baked.
Continue baking for another 45 minutes or until the crispbread is golden brown and crispy. Let cool and then break into the pre-cut slices.
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