Snack
Homemade crispbread
Crispy homemade crispbread with seeds and kernels. A simple and filling snack that stays crunchy for days and goes well with cheese, hummus or butter.
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55 min total
8 servings
Very Easy
Ingredients
servings
Units
Crispbread dough
- about 0.4 cup Rolled oats
- about 0.4 cup Sesame seeds
- about 0.4 cup Sunflower seeds
- about 0.4 cup Pumpkin seeds
- about 0.4 cup Flaxseeds
- about 0.4 cup Wheat flour
- 1 tsp Salt
- 2 tbsp Olive oil
- about 0.8 cup Water
Instructions
- 1
Mix the ingredients
- Combine all dry ingredients in a bowl.
- Add oil and water, and stir until you have an even, slightly runny dough.
10 min - 2
Spread the dough
- Spread the dough thinly on a baking tray lined with parchment paper.
- Carefully score into pieces with a knife or pizza cutter.
5 min - 3
Bake until crisp
- Bake at 180°C for about 40–45 minutes, until the crispbread is golden and crisp.
- Let it cool completely before breaking apart.
45 min180°C
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Details
Nutrition
Calories
180kcal
Protein
5g
Fat
10g
Carbs
16g
Serving Size
50g
Dietary
Allergens
GlutenSesam
Serving
Suggestions
- • Serve with cheese, hummus or avocado as a filling snack.
Drink Pairings
- • non-alcoholic: Sparkling water with lemon
Side Pairings
- • Hummus
Dessert Pairings
- • Fresh fruit
Storage
Fresh
- • Duration: 7 days
- • Temperature: 20°C
- • Method: Store in an airtight container at room temperature
Tips
Preparation
- • Add dried herbs for variation if you like.
Cooking
- • Bake the outer pieces a bit shorter if they darken too quickly.
Serving
- • The crispbread stays crunchiest in a cookie tin.
Variations
Flavor
- Nutty and mild
Health
- Fibre-rich snack
Method
- Oven-baked
Toppings
- Flaky salt
Author
C
Camilla
Keep a great tone in the comments. No ads, spam, or sensitive personal data.
Comments
Keep a great tone in the comments. No ads, spam, or sensitive personal data.
Comments
Author
C
Camilla