Gluten-free crispbread
Green and crispy
A delicious recipe for gluten-free crispbread – super crispy and green. This recipe is for you if you enjoy savoury snacks. In addition to being a source of vitamins and minerals, the crispbreads also contain omega fatty acids and dietary fibre, which are good for digestion. You will need a kitchen scale, a bowl, a spoon, and a rolling pin. The dough is quick to mix and only needs to be rolled out. Preparation time is approx. 40 minutes.
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The recipe for gluten-free crispbread was developed by Kara Prins
Nutritional content
(Per 100 g)
- Energy: 219.7 kcal
- Protein: 11.5 g
- Carbohydrate: 9.5 g
- Of which sugar: 0.3 g
- Fat:14.0 g
- Of which saturated fat: 2.2 g
- Salt: 0.2 g
- Dietary fibre: 4.2 g
Per 100g of crispbread, 15.3g of Vegan Power Meal is included. This corresponds to ~55% of one serving of Vegan Power Meal.
Ingredients
- 2 servings of am.pm. POWDER (Optional flavour)
- 48 g. Sunflower seeds
- 30 g. Flax seeds
- 18 g. Chia seeds
- 110 g. Water
- 42 g. Olive oil
- 2 g. Salt or to preference
Method
- Mix the dry ingredients in a bowl
- Add olive oil and water
- Stir well to ensure the dry ingredients are hydrated
- Place a piece of baking paper on the kitchen counter
- Place the dough on the baking paper and put another piece of baking paper on top of the dough
- Take a rolling pin and roll out the dough thinly, about 2-3mm thick
- Cut the dough into squares or use a cutter or cup to make round crispbreads
- Bake the crispbreads at 180º C for 20-25 minutes
- The crispbreads are done when they are lightly golden and crispy
- Let the crispbreads cool and store them in an airtight container
The crispbreads are perfect for on-the-go and taste great on their own. If you want to spice up your crispbread, you can, for example, top it with avocado, hummus, or tahini.
ENJOY!
