Multi-Seed Crispbread Recipe (Gluten-Free)
This homemade crispbread recipe with sunflower seeds and pumpkin seeds is a great gluten-free alternative to regular bread. You can eat them with your favorite spreads or dipped in a bowl of soup.
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Servings: 12 crispbreads
Ingredients
- 1 cup (110 g) gluten-free oat flour or blend gluten-free oats
- ½ cup (55 g) gluten-free rolled oats
- ⅔ cups (100 g) sunflower seeds
- ⅓ cup (50 g) pumpkin seed
- ⅓ cup (55 g) flax seeds
- ¾ teaspoon salt
- 2 tablespoons olive oil
- 1 cup (240 ml) boiling water
Instructions
Combine and rest: Add the oat flour, rolled oats, sunflower seeds, pumpkin seeds, flax seeds, and salt to a large mixing bowl. Pour in the olive oil and boiling water and give it a good stir. Let it sit for 25 minutes until the water has been absorbed.- Oven: Preheat the oven to 350°F (180°C).
- Spread: Scoop the mixture onto a large piece of parchment paper and shape it into an approximate rectangle. Cover the dough with a second sheet of parchment paper and roll it out with a rolling pin until it is about 1⁄8-inch (3 mm) thick. Transfer to a baking sheet and remove the top sheet of parchment paper.
Slice: Use a knife or pizza cutter to trim the edges and create a perfect rectangle. Then, cut the dough into smaller rectangles. Roll out the trimmed edges and repeat the process.
Bake for 45 minutes until golden and crispy.- Let cool completely before storing.
Nutrition
Calories: 199kcal | Carbohydrates: 12g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Fiber: 3g | Sugar: 0.4g
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