gluten-free seed crispbread

Seed crispbread with a base of sunflower seeds, pumpkin seeds, sesame, chia and linseed – ingredients that naturally contribute fat, fibre and minerals such as magnesium, phosphorus, zinc and calcium. By varying the flour you can steer the crispbread's protein content, satiety and mineral profile without compromising on crispness or flavour.

With da Carla Soya Flour the crispbread becomes distinctly high in protein, with over 50 g of protein per 100 g of flour and a high fibre content. Soya also contributes calcium, iron and magnesium, making for small but very satisfying pieces. Chickpea flour gives a more balanced profile with around 22 g of protein per 100 g, rich in iron, zinc, magnesium and folate, and works well when you want an all-round crispbread with a mild flavour. If you choose amaranth and millet you get a lighter, legume-free option where amaranth contributes magnesium, iron, phosphorus and manganese plus around 15 g of protein per 100 g of flour, while millet adds crispness, starch and silicon for structure and lightness.

Dough

• ½ dl da Carla Soya Flour or chickpea flour. Alternative: ¼ dl amaranth flour + ¼ dl millet flour + ½ tsp psyllium husk powder

• ½ dl sunflower seeds
• ½ dl pumpkin seeds
• ¼ dl chia seeds
• ¼ dl sesame seeds
• ¼ dl whole linseeds
• A pinch of salt
• 1 tbsp rapeseed oil or olive oil
• 1 dl boiling water

Method

• Mix all the dry ingredients.
• Add the oil and boiling water. Stir and leave to swell for 5–10 minutes.
• Press the mixture out thinly between two sheets of baking paper.
• Bake at 175 °C for 12–15 minutes, until the surface has set.– Take the tray out and cut into squares or sticks if you want even portions.
• Lower to 150 °C and bake for a further 20–25 minutes until the crispbread is completely dry.
• Transfer to a wire rack and leave to cool completely for maximum crispness.– If you haven't cut it: let it cool completely and break into pieces.
• Store the seed crispbread, fully cooled, in an airtight jar at room temperature.