Homemade Crispbread Recipe
Crispy, homemade crispbread recipe with spelt flour, sunflower seeds, flaxseed, and sesame seeds. A super easy recipe for delicious seeded crackers.
Servings: 10 -15 pieces
Calories: 219kcal
Ingredients
- 120 g/ 4.2 oz/ 1 cup wholemeal spelt or wheat flour
- 120 g/ 4.2 oz/ 1 ⅓ cup rolled oats
- 100 g/ 3.5 oz/ ¾ cup sunflower seeds
- 50 g/ 1.7 oz/ ⅓ cup sesame seeds
- 50 g/ 1.7 oz/ ⅓ cup flaxseed
- ½ teaspoon fine sea salt
- 2 tablespoons olive oil
- 500 ml/ 1.7 oz/ scant 2 ¼ cups water
Instructions
- Preheat the fan/ convection oven to 170 degrees Celsius/ 340 degrees Fahrenheit. Line two baking trays with baking paper.
- Place all the ingredients into 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.
Nutrition
Serving: 1g | Calories: 219kcal | Carbohydrates: 21g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 712mg | Fiber: 5g | Sugar: 1g