CRISPBREAD

Crispbread image

This is an excellent recipe for those wishing to enjoy a gluten-free bread. It has a lot of flavor and complements soups and spreads. To keep crispbread fresh, store in a cookie tin.

Provided by BakingBetsy

Time 45m

Yield 24

Number Of Ingredients 9

Ingredients

1 cup sesame seeds
2 cups spelt flour
2 cups rolled spelt flakes
½ cup sunflower seeds
½ cup finely ground almonds
¼ cup flax seeds
2 teaspoons sea salt
1 ½ cups cold water
6 tablespoons canola oil

Steps:

Preheat the oven to 475 degrees F (245 degrees C).
Toast sesame seeds in a dry skillet over medium heat until lightly browned, stirring occasionally, 3 to 5 minutes. Remove from the heat.
Mix spelt flour, spelt flakes, toasted sesame seeds, sunflower seeds, ground almonds, flax seeds, and sea salt together in a bowl until well combined. Add water and oil and mix until a thick dough forms.
Flour a rolling pin and roll dough out thinly onto 2 sheets of parchment paper and transfer parchment paper onto 2 cookie sheets. Score the dough into squares (no need to cut right through).
Place in the preheated oven and bake for 7 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for another 20 to 25 minutes.
Remove from the oven and slide crispbread off the cookie sheets and onto wire racks. Allow to cool before snapping along score lines.

Nutrition Facts : Calories 166.9 calories, Carbohydrate 14.8 g, Fat 10.9 g, Fiber 2.7 g, Protein 4.9 g, SaturatedFat 1 g, Sodium 148.9 mg, Sugar 0.6 g