Carrie Meszaros ND
Gluten free crispbread
** This recipe makes a very large quantity of crispbread – I usually cut the recipe in half and use only one cookie sheet. Another option is to freeze crispbread and take pieces out of the freezer a few minutes before you want to eat it.
This crispbread is more like a whole grain cracker with nuts than a bread, crispy and delicious. My favourite breakfast is crispbread with some goat cheese, sheep toscano cheese or old cheddar with an apple or some fresh berries. It is a delicious, satisfying breakfast full of protein and good fats to keep blood sugar nice and balanced right through until lunch time. This crispbread is also delicious with nut butter or jam. I love this recipe because it is really versatile and stands up well to substitution based on sensitivities,current kitchen supplies or what I’m craving on a particular day.
1 ½ cup quinoa flour
½ cup millet flour
250 g flaked or rolled cereal (2 cups) such as quinoa flakes or gluten free rolled oats/steel cut oats or oat groats
120 g sesame seeds (roasted), chopped pecans, chopped walnuts or sliced almonds– a little less than a cup
50 g sunflower seeds or pumpkin seeds (a heaped ½ cup) or additional ground flaxseeds
50 g ground almonds or hazelnuts (heaped ½ cup)
20 g of flaxseeds (1/4 cup)
6 tbsp sunflower oil or olive oil
2 teaspoons of sea salt
375 ml of cold water
For extra flavor add 1 – 2 cloves of crushed garlic, onion powder, thyme, basil, oregano or other herbs as desired.
• Preheat oven to 475 degrees.
• Mix flour together with all the dry ingredients.
• Add oil and water and mix together to make a thick dough.
• Line 2 baking sheets in parchment paper. Divide dough between the cookie sheets. Use an additional piece of parchment paper or a piece of plastic wrap on top of dough and use your hands to press the dough to cover the whole baking sheet.
• Cut the rolled out dough in squares (no need to cut right through). A pizza cutter works great.
• Bake at 475 degrees for 7 minutes
• Reduce heat to 350 degrees and bake for another 20 – 25 minutes.
• Remove crispbread immediately from cookie sheet and allow to cool.
• To keep crispbread fresh, store in cookie tin or ziploc bag.
Flour may be replaced with another type of grain flour if desired. Different seeds and nuts may also be substituted if desired.