Seeded Crispbread

Name: Seeded Crispbread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: approx. 1/4 of the tray
Ingredients: 2 eggs; 1 tsp sea salt; 1 tsp bread spice blend (anise, coriander, caraway, fennel); 60 g flax seeds; 60 g sunflower seeds; 1 tbsp nigella seeds; 2 tbsp sesame seeds; other seeds of your choice (e.g. soya flakes, chia seeds, ground almonds); dried herbs or tomatoes of your choice (e.g. basil, oregano, thyme, sun-dried tomatoes)

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Make your own seeded crispbread with no flour and no additives. Low carb and gluten-free, with just 5 basic ingredients and 30 minutes in the oven.

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Have you ever taken a proper look at the ingredients list on a packet of crispbread? Emulsifiers, flavourings, colourings and plenty of carbs are all too common. This homemade seeded crispbread skips the additives entirely and, thanks to its low carb count, is a great low-carb choice. With just a handful of ingredients and your pick of seasonings, you'll have a crunchy snack that's just as good on the go as it is on a party spread next to hummus, whipped feta or tahini sauce.

Prep10 min

Cook/bake30 min

Total40 min

Seeded Crispbread — Make your own seeded crispbread with no flour and no additives. Low carb and gluten-free, with just 5 basic ingredients and 30 minutes in the oven.

Ingredients

2 eggs
1 tsp sea salt
1 tsp bread spice blend (anise, coriander, caraway, fennel), a classic German bread seasoning; mix your own from equal parts of the four ground spices
60 g flax seeds, part of the roughly 200 g seed mix
60 g sunflower seeds, part of the roughly 200 g seed mix
1 tbsp nigella seeds, also sold as black cumin; part of the roughly 200 g seed mix
2 tbsp sesame seeds, part of the roughly 200 g seed mix
other seeds of your choice (e.g. soya flakes, chia seeds, ground almonds), optional, to swap in or add to the base seeds
dried herbs or tomatoes of your choice (e.g. basil, oregano, thyme, sun-dried tomatoes), optional

Instructions

Preheat the oven to 170C (fan 150C) and line a baking tray with baking paper.
Beat the 2 eggs in a bowl. Add the salt, bread spice blend and all the seeds, then mix everything together well.
Spread the seed mixture thinly and evenly over the prepared tray, rolling it out with a rolling pin if needed.
Slide the tray into the preheated oven and bake the crispbread for about 30 minutes. Switch to the fan setting for the last few minutes to help it crisp up evenly.
Cut or break the finished crispbread into pieces while still warm, then leave to cool completely. Stored in an airtight container, it will keep for several days.

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5.0 · 2 ratings

Rate:

Nutrition facts per serving (estimate)

Calories	210 kcal
Carbohydrates	5 g
Protein	9 g
Fat	16 g
Fibre	4 g
of which sugar	0.5 g

Frequently asked questions

Is this crispbread really gluten-free?

Yes, the recipe contains no flour and no gluten-containing ingredients. Just be sure to use certified gluten-free seeds, as cross-contamination can happen during processing.

How long does homemade crispbread keep?

Once fully cooled and stored in an airtight container, it will keep for several days.

Can I choose my own seeds?

Yes, feel free to mix and match. Soya flakes, chia seeds or ground almonds all work well, adding up to roughly 200 g in total.

Which dips go well with seeded crispbread?

It's delicious with hummus, beetroot hummus, whipped feta with peppers or tahini sauce.