NUT AND SEED CRISPBREAD

Traditional Swedish crispbread is made of rye, wheat, yeast, salt, and water. My grain-free, gluten-free, and yeast-free version is made of nuts, seeds, salt, water, and a little good fat. 

I made these from a collection of ingredients I had on hand but you could use almost any nut or seed combination and it should still work; the chia and phyllium hold it together. (The last time I made them, I accidentally left out the nuts that I had chopped and set aside. I had to cook them a bit longer but they were still really crunchy and good!) 

Ingredients:
½ cup roughly chopped nuts, such as almonds or cashews
¼ cup pumpkin seeds (without shells)
¼ cup sunflower seeds (without shells)
¼ cup hemp seeds (may be called hemp hearts)
2 tbsp sesame seeds
2 tbsp whole chia seeds
1 tbsp psyllium husk powder (I used Frontier brand*)
2 tbsp coconut oil, butter, or pasture tallow
1 and ¼ cups water
½ tsp salt
½ tsp coarse salt for top, or to taste
Herbs and/or seasonings as desired, such as ground thyme, oregano, cumin, or pepper, or crushed fennel, caraway, or anise seeds, optional

Directions:
Preheat oven to 300 to 325 degrees F. (See Note below.)

Grease a sheet pan (about 11- by 16-inches) or line with parchment paper.

Whisk chopped nuts and whole seeds together in a large, heat-resistant bowl. Sprinkle psyllium powder evenly over mixture, being sure to break up any clumps, and stir in.

Place water in heat-proof container or pan and heat to boiling. Add coconut oil, butter, or tallow to water and continue to heat until melted. Pour over nut and seed mixture and mix well. Let stand for about 3 minutes until it hydrates to form a loose gel. While dough is still warm, use a spatula to spread evenly on pan. Sprinkle coarse salt and any optional herbs or seasonings over dough.

Bake for about 45 minutes (depending on oven temperature and desired amount of browning; see Note below). Remove from oven and score into squares or rectangles with a chef’s knife or a pizza cutter. Reduce oven temperature to 135 F and return crispbread to oven. Bake for another hour or so, watching carefully to avoid overcooking. Turn oven off and leave crispbread in oven with light on, until dry and crisp. Cut or break into pieces.

Serve with soup or cheese or use as a base for appetizers. Spread with butter or nut butter and sugar-free jam, or coat with melted chocolate. Alternately, press the dough into mini-muffin cups before baking and use as crunchy tart shells.

 Recipe inspired by one from Birgitta Hoglund, http://lowcarbhealthyfat.com/2013/09/29/seed-crispbread/

*Frontier brand psyllium powder is not gritty like some brands.

Note: This crispbread tastes best if you bake it at the higher temperature and let it get lightly brown, but the fragile oils in the nuts and seeds will suffer some damage from the heat. A lower temperature will preserve more nutrients. The drying time in a warm oven will still make them crisp, but it may take longer.

Makes 24 (2-x 3-inch) crispbreads.
Nutrition data with almonds: Calories: 48; Protein: 1.5g: Fat: 4.4g; Fiber: 0.65g: Net Carbs: 0.55g

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Disclaimer: I will receive a commission from the sales of the books above.

(c) 2014, Judy Barnes Baker, www.carbwars.blogspot.com

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4 Comments:

  1. Is the psyllium powder used as a bonding agent or just for added nutrition ? Can it be left out?

  2. Hi Teacher of One. The psyllium powder is part of the "glue" that holds it together, but it would probably work without it. You could replace it with extra chia, which is also sticky.

  3. Wow! I can’t stop eating them! These are amazing! Thank you so much!

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