How to make low carb crispbread: These yummy, crunchy, seedy crisps are one of the basics in every low carb diet.
makes one oven tray, about 15 slices
160g linseeds (also called flaxseeds)
120g pumpkin seeds
80g sesame seeds
80g sunflower seeds
2 tbsp poppy seeds
1–2 tsp sea salt to taste
1 heaped tbsp of linseed flour (also called flaxseed flour)
150 ml/a bit over 1/2 cup water for one tray – plus 1-2 tbsp to mix with linseed flour
- Mix the linseed flour with 1-2 tbsp of room temperature water to create a moist paste. Let it sit for a few minutes and sprinkle a little more water if too dry.
- Mix the seeds and sea salt in a bowl – if you use 2 tsp, the crisps have a distinct salty taste. If you prefer a more neutral taste, add only 1 tsp of salt. After mixing the dry ingredients, add linseed flour paste and 150 ml of room temperature water. Mix thoroughly with a fork and put aside for one hour in order for the seeds to soak in the water. Mix again once or twice during that soaking time.
- Put the oven to 125 degrees Celsius (260 degrees Fahrenheit). Place the seeds mix onto a baking sheet and press flat, trying to close any holes that may open up during the process. The mix shouldn’t be thicker than 5 mm and doesn’t have to cover the whole baking sheet.
- Bake for a minimum of 90 minutes. After that, take it out, and break it into pieces. If you notice that the crisps are not entirely crispy yet, turn them over, and put the tray back into the oven for another 10 minutes or so. The good thing is, that at this lowish temperature, they cannot really get burnt.
- Let your crisps cool and store them in a dry place. They last for days.
Nutrition facts are calculated for a yield of 15 slices – but will vary as your slices will all be of different size.
- Category: low carb basics
- Method: bake
- Cuisine: Scandinavian
- Serving Size: slices
- Calories: 175
- Fat: 14.9g
- Carbohydrates: 1.8g net carbs
- Protein: 6.6g