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Look for a short ingredient list, made up of basics like whole grain rye flour, yeast, water, and salt. Use the baking parchment to roll out your dough. It will save you the hassle of removing the rolled-out dough from your work counter and you can use the parchment to bake your seeded crispbread and to lift them from the baking tray.
Olive oil – You can use other oils, like grapeseed or vegetable oil, but olive is delicious and healthy. The only type of flour I really wouldn’t recommend to use with this recipe is a bread or strong flour. This would make the crispbread dough really tough and it just wouldn’t work. Water Cheese Crispbread – leave out the seeds, decrease the amount of water by 1/2 and sprinkle with grated firm cheese before the crispbread goes into the ovenAnd the good news is that the process for making them couldn't be easier! I'm talking no more than 10 minutes of hands-on time here. Grab ALL THE SEEDS, a bowl and a sheet pan and let's get started! Why This Recipe Works To bind it I used egg whites and a bit of olive oil. Lastly to give it flavor I used Parmesan cheese and my new favorite spice I bought at Trader Joes, Everything Bagel Spice. Step 1: Preheat the oven to 325°F. Line a cookie sheet with a piece of parchment paper or a silicone mat. Flaxseeds – These are excellent for binding doughs and batter, much like eggs, so don’t leave them out. Chia seeds might work as a stand-in. This recipe has quite a lot of seeds for the amount of flour we are using, which can all add up cost wise. If you want to keep within a certain budget or you don’t have as many seeds as the recipe needs, just half the recipe measurements.
Mix all the dry ingredients first, then mix in all the wet ingredients. Yes, it really is that simple! To make this gluten free and low carb crisp bread I used almond flour, sesame seeds, sunflower seeds and flax seed.
Cornflour – It’s important to note that this is corn flour, not cornmeal. In the US, you would call it cornstarch. And by the end of the meal I was the No1 crispbread fan! You can easily buy very good crispbread in health shops (and that’s where ours came from), but it could be a little pricey. The amount of sourdough starter to use depends on how strong you want your crispbread flavour to be and how much sourdough starter you have to dispose of.
Take your time spreading the dough into a thin, even layer. This may take a few minutes so be patient. If you are having trouble, you can always dampen the spatula with water to help smooth things out.Take note of the serving size. Some crispbreads come with serving sizes smaller than one whole crispbread, and some allow for several pieces per serving, so make sure you're not comparing apples to oranges. The good news is that making these crunchy Swedish crispbreads is really easy. The hardest part is just waiting for them to finish their low and slow bake in the oven. If you are not using almond pulp, saturate your almond/oat flour with almond milk first, and then add to the bowl where you are mixing all the ingredients. The goal here is to mimic what almond pulp does in this recipe. Look for natural flavor additions like seeds, spices, and herbs, instead of fat or non–whole grain flours. In terms of calories, you’ll probably find that crispbreads (especially if they have seeds or cheese like my recipe) contain about the same amount of calories as regular bread. The difference is that you get a lot more fibre, good fat and more nutrition in crispbread then in a shop bought sliced bread.