Packed with lots of nuts and seeds, these crispbreads are a great source of healthy fats, vitamins, and minerals. A perfect fibre-rich snack that keeps your blood sugar stable.
Gluten-free crispbread
Makes 15
100g walnuts
50g almonds
150g linseeds or hemp seeds
100g coarsely rolled oats oats
100g sesame seeds
10g psyllium husk powder or flea seed shells
5g baking powder
1 tbsp salt
½ tsp cinnamon (optional)
250ml water
You can possibly add a dl of raisins
Put aside the linseeds/hemp seeds and blend nuts, the remaining seeds and oats until you have a coarse mixture. Then add the linseeds/hemp seeds followed by the psyllium husk powder, cinnamon, and baking powder. Mix with the water.
Place the dough in the middle of a sheet of parchment paper and use another sheet of parchment paper (placed between the dough and rolling pin) to roll it out so that it covers the entire baking tray.
Pre-cut the dough with a sharp knife – 3 rows with 5 pieces each.
Bake for 50-60 minutes at 160 degrees.
