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Scandinavian Multi-Seed Crispbread

Scandinavian Multi-Seed Crispbreads

Need a healthy snack option because you cannot stop eating? Try making these delicious and healthy crispbreads created by Kellie from Food to Glow! The perfect guilt-free snack, full of nutritious seeds which will hold you over until your next meal.

Kellie introduces her healthy snack recipe: “Scandinavian seeded crispbreads made with minimal flour, some salt, oil, water and sesame, flax, poppy and sunflower seeds (and a few aromatic ones too) are a crunchy, delicate platform for anything savoury.”

60 mins

10 people

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INGREDIENTS

100g rolled oats
100g rye flour or wheat flour
50g flaxseeds
50g sesame seeds
50g sunflower seeds
50g pumpkin seeds
25g poppy seeds
2 Tbsp. kombu or dulse seaweed flakes (optional)
2 tsp. fennel seeds cracked
1 tsp. cumin seeds
1 tsp. kalonji seeds aka nigella or black onion seeds (optional)
1/4 tsp. dried chilli flakes
3/4 tsp. flaky salt, plus extra for topping
150ml warm water

METHOD

1. Heat the oven to 180C/160C (fan). Take out two large baking trays and a roll of parchment paper.

2. Add all of the dried ingredients to a very large, spacious bowl, stir with your hands, then tip in the oil and water. Stir very well. Squish with your hands. The dough should be very thick.

3. Take three sheets of parchment paper and place the baking trays on them, pulling up on all sides to form the shape of the trays. This will be your rolling guide.

4. Half the dough and place on one piece of the parchment paper, topping with another sheet. Roll as thinly as you can, patching and shaping as you go. With practice and daring it gets easier to obtain a uniform thinness.

5. Peel off the top paper and lay the dough and the paper underneath, on one of the trays. Lightly score into pieces with a sharp knife, if you wish. Carry on with the remaining dough. Sprinkle over flaky salt if you like.

6. Place the trays in the oven and bake for 15 minutes. Turn the trays around and bake for a further 15 minutes. Do another swap and bake for 10 to 15 more minutes, until quite golden.

7. Let cool and break into pieces, or crack along the scored lines with a heavy knife. Store in an air-tight container for up to two weeks.

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