Scrape the dough out onto the prepared pan. Spread into a thin layer (this is where the small offset spatula comes in handy) that reaches nearly to the edges of the parchment paper. Using discarded sourdough bread starter is a great way to utilise what you already have and also add an extra flavour to your crispbread. Water is perfectly fine to use with this recipe. If you want your crispbread to be extra delicious, you can also use dairy or regular milk or buttermilk or any dairy free milk alternative or regular yogurt mixed with water. Oil Look for a short ingredient list, made up of basics like whole grain rye flour, yeast, water, and salt. 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.

Your seeded crispbreads should be fine for at least 3-4 days and we normally keep them for up to 7 days without any problem stored in an air tight container. 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.For example, I would add a tablespoon of garlic infused oil to the sunflower oil quantity to add a hint of garlic in to the dough. Using the whole 125 ml of garlic-infused oil would be way too much (unless you really, really like garlic!) Originally the crispbread recipe is baked using rye flour (as the recipe itself originates from Sweeden), but I’ve adapted the recipe to work with any low gluten or cake type of flour. I really liked pairing them with a delicious red pesto. But, they’re actually perfect year-round, so they’re easy to pair with dips and toppings from any season like my creamy avocado sandwich spread. The amazing thing about this seeded crispbread recipe is that you can use any plain, low gluten or gluten free flour that you have at home. You can also mix them together if you have leftovers or different flours.

Bake for about 20 minutes until the edges brown. Then flip the crisp bread over and break it up into five large pieces. Bake for about 15 more minutes, or longer if needed. If you’d like to make this recipe into a gluten free version – use gluten free flour mix, add 1 teaspoon of xantham gum and use gluten free version of oats. All other ingredients stay the same and baking time is the same as well. Look for natural flavor additions like seeds, spices, and herbs, instead of fat or non–whole grain flours.

You will need 450 grams for the whole batch or 225 grams (or just 200 grams) for 1/2 of the batch. Porridge oats I normally use a large glass jar to store mine and they keep well for about a week. The flavour improves with 1-2 days and they go slightly softer, but not by much. I prefer them not to be too dry. This recipe and me 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.

Rotate the pan occasionally if the crispbread is browning unevenly. Oven temperatures can vary from one corner of the oven to another. Rotating the pan helps everything become evenly golden brown. Mix all the dry ingredients first, then mix in all the wet ingredients. Yes, it really is that simple!

Bread

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 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. But by the time I got my head around the brutal reality of not having any bread for the next 4 days, lunch was being served with something resembling ryvita. Only it was not ryvita, it was the best crispbread ever! Sprinkle with sea salt and transfer to the oven. Bake for about 90 minutes or until golden brown and crispy.