Seeded Crisp bread
This Seeded Crisp Bread is full of so many nutritious ingredients and is really handy to have at home. You can have it with almost anything: soups, salads, dips or simply butter and a slice of cheese.
One of the ingredients are psyllium husk and you may not be able to find this in your local supermarket. It is a necessity for this recipe though as it’s the wheat free ingredient that holds all the ingredients together. You can find it in most health stores or order it online.I had never used Psyllium husk before I started the low FODMAP diet but it’s frequently used in gluten free baking so it’s worth familiarising yourself with it. Ground psyllium husk powder is 100% pulverized psyllium husk shells and is used to give a bread-like texture to what you’re baking. It is a type of binder used to create and strengthen the protein networks in the different flours used in gluten free baking.
It’s a bit like the glue that holds everything together and stops your cakes. bread and in this case crisp bread from falling apart when you touch it.
If you’re not familiar with gluten free baking then crisp bread is a great place to start as it’s an easy but great recipe.
Hope you enjoy it 🙂
MAKES 4 SERVINGS
60g (1/3 cup) sunflower seeds
30g (¼cup) oats (not rolled)
60g (¼cup) sesame seeds
120g (2/3 cup) pumpkin seeds
2 tbsp psyllium husk (to be found at any health store or online)
2 tbsp gluten free flour
1 tsp salt
500ml (2 cups) water
Topping: sea salt
- Preheat the oven to 160°C (320°F)
- In a large bowl, mix together all ingredients apart from the sea salt. Let it sit for 5 minutes
- Line a baking tray with baking paper and spread the mixture evenly.
- Sprinkle over some sea salt and bake in the oven for 60-70 minutes. The bread should be crispy when ready.
- Let the crisp bread cool and carefully remove the bread from the baking paper.
- Break the bread into serving sizes.