vegan and gluten-free thin bread seed crackers
I’m always incredibly pleased when I can find a really good breakfast alternative. Because despite of the fact that I truly love eating gluten-free oatmeal, crispy waffles or my gluten-free and vegan buns, but the truth is that I get too easily bored when it comes to flavors and eating. And yeah, the task to have something new every now and then is a bit difficult, because, you know, it has to be gluten-free, vegan, sugar-free and tasty too. And I don’t have time for complicated recipes (who does?). But now I have something, which fits perfectly into my diet, Peter can’t get enough of it either, so it really is an absolute hit! 😉 Ladies and gentlemen, let me introduce you these crispy, low-carb, vegan and gluten-free thin bread seed crackers:
The story behind the gluten-free thin bread
The first time I tried something like these was when I lived in Sweden, the plain version is called knäckebröd, which means something like “crispy bread”. This time I wanted to try the version which has many seed in it, so I googled fröknäcke (which is the Swedish equivalent of thin bread made entirely of seeds), experimented with different recipes and than finally came up with this one. I’m quite satisfied with it, since it is delicious, filling, contains a lot of good fats and dietary fiber and one slice has only around 150 calories and 4,4 grams of carbohydrates in it. You can even decrease the number of carbohydrates to an absolute minimum if you use almond flour instead millet.
This recipe is just a guidance, you can experiment with any seed you like. It tastes great with vegetable spread, salsa, tahini, peanut butter, jam – the list is endless. Go and find your favorite version!
- ½ cup millet flour (or 50 grams)
- ¼ cup pumpkin seeds (or 30 grams)
- ¼ cup sesame seeds (or 30 grams)
- ¼ cup flax seeds (or 30 grams)
- ¼ cup sunflower seeds (or 30 grams)
- ¼ cup almond flakes or amarant
- 1 tbsp psyllium husk
- 6 tsp chia seeds
- 1 tbsp ground flax seeds
- 0,5 tsp salt
- 2 tbsp olive oil
- 1 cup boiling water (or 250 ml)
- Preheat oven to 150C.
- Place all the dry ingredients and the olive oil in a bowl, pour in water and mix to combine. Leave for 5 minutes for the chia and flax seeds to soften and bind everything together.
- Tip out on to a baking paper-lined oven tray and spread out as thin as possible. You can slice the thin dough into 10 pieces with the help of a pizza slicer.
- Bake for 50 minutes.
- After it’s done, open the oven and let the crackers cool for another 20 minutes.