This is a must for your pantry. It’s a delicious, moreish snack that can be eaten on its own, topped with cheese and pickles, crumbled over bowl foods like yoghurt with fruits or broken over salads for texture. As it’s bound by the psyllium husks and chia seeds rather than by wheat, this crispbread is also gluten free.
I like to make a large batch of the seed mixture and store it in a large sealed jar or container, ready for whipping up some crispbread whenever it’s needed.
Makes one crispbread batch with extra seed mix.
Preparation time: 10 minutes
Cooking time : 45 minutes
- 125 g (4½ oz / 1 cup) chia seeds
- 125 g (4½ oz / 1 cup) sunflower kernels
- 180 g (6 oz / 2 cups) pumpkin seeds
- 2 teaspoons salt
- 155 g (5½ oz /1 cup) sesame seeds
- 115 g (4 oz / 3/4 cup) golden or brown linseeds (flax seed)
- 80 g (3 oz /1 cup) psyllium husks
- 2 tablespoons rapeseed oil
Mix together all the ingredients, except for the rapeseed oil, in a suitable container.
Measure out 195 g (7 oz / 2 cups) of the seed mixture and add to a large bowl. Transfer the remaining seed mixture to a sealable container or jar for later use (this quantity will give you enough to make a further 3 crispbreads).
Add 250 ml (9 fl oz / 1 cup) of water and the oil to a bowl and stir through the seed mix. Leave to sit for 15 minutes.
Using a spatula, pile the mixture into the centre of a sheet of baking paper, then spread it out into a rectangular shape. Lay a second sheet of baking paper on top and roll over that to roll the mixture out into a 20 cm x 30 cm (8 in x 12 in) rectangle with a thickness of no more than 1 cm (1/2 in).
Bake in the oven for 45 minutes at 200°C (400°F), or until the edges curl up and start to turn golden brown.
Leave the bread to cool on a wire rack to dry out and become crisp. Store in a sealed container for up to a week.