Crispbread

Sometimes being gluten-free is frustrating. Although there are many products I do not miss, there are definitely some things that I do miss.  I used to eat a lot of crispbread. It is an amazing substitute for bread. Not only is is free of yeast, but it is full of fiber. After going gluten-free I went looking for gluten-free crispbread, but the result was really disappointing. It does exist, but is usually made of white flour with the first ingredients being potato or corn starch. I might as well be eating rice cakes. I decided that if I wanted to eat crisp bread I would have to make it myself, as I started experimenting with the recipe I realized that it was a great opportunity to find a creative way to incorporate more nutritious seeds into my diet.

Here is my recipe for “Multi-seed crisp bread”

1 ½ tbsp. of chia seeds

5 tbsp. flaxseed

6 tbsp. sesame seeds

1.5 oz. (40g) sunflower seeds

3.5 oz. (100g) rolled gluten-free oats

1 oz. (30g) gluten-free flour

1 tsp. psyllium husk

1 oz. (30g) quinoa flakes

1    Soak the chia seeds in water overnight. Mix the chia-gel with the other ingredients. Add about a cup of water (the mixture should have a porridge-like consistency). Spread a thin layer of the mixture onto two baking sheets. Pre-heat oven to 350F (175C). Bake the first sheet for 10 minute.  Use a knife of pizza-cutter to cut the bread into rectangles.  Bake the bread for another 35-40 minutes or until it starts to get slightly brown around the edges. Allow the bread to cool of before breaking it along the cuts. Enjoy with your favorite spreads. Some of my favorites include hummus and turkey, smoked salmon with avocado and cream cheese or soft cheese like chevre (goat cheese), brie or camembert.  Enjoy