Homemade Crispbread

11 February 2015

This homemade crisp-bread are the most perfect solution for those of you controlling your carbohydrate intake. High in healthy fats, this recipe is sure to keep you feeling satisfied and sustained. A fantastic base to top with avocado, mozzarella, tomato, fresh basil or your favourite protein.

Ingredients

1 cup  sunflower seeds
½ cup  flax seeds
1/3 cup  pumpkin seeds
¼ cup  sesame seeds
1 ½ cups rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 ½ tsp. fine grain sea salt
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 tbsp. melted coconut oil
1 ½ cups / 350ml water

Rosemary, Garlic and Salt
2 Tbsp. chopped fresh rosemary
¼ – ½ tsp. garlic powder (depending on how strong you like it)
sea salt, to taste

Fig, Anise and Black Pepper
3 large dried figs 
1 tsp. anise seed
1 tsp. cracked black pepper

Instructions

Step 1:

In a large bowl combine all dry ingredients, stirring well.

Whisk maple syrup, oil and water together in a measuring cup.

Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).

Divide the dough roughly in half, and set aside one half.

Step 2:

Place one half of the dough back into the bowl and add any flavouring you like.

Gather into a ball and place it between two sheets of baking paper.

Using a rolling pin, firmly roll out into a thin sheet.

Remove top layer of baking paper and using the tip of a knife, score the dough into shapes you like Repeat with remaining half of dough.

Let sit out on the counter for at least 2 hours, or all day or overnight.

Step 3:

Preheat oven to 180°C.

Using the baking paper, slide the dough onto a cookie sheet and bake for 20 minutes.

Remove cookie sheet from oven, flip the whole cracker over (if it breaks a bit, don’t worry!) and peel the baking paper off of the back.

Return to oven to bake for another 10 minutes, until fully dry, crisp, and golden around the edges.

Allow to cool completely, then break crackers along their scored lines

Store in an airtight container for up to 3 weeks.

Enjoy!

Yours in Health Always,

Cara-Lisa