Wholegrain Crispbread. The first time I baked this crispbread was at the beginning of my LFM journey (see the link if you want to know more about my low FODMAP journey.) I loved crackers, so we always ensured we had some at home from day one.
The Danish word for crispbread is knækbrød and is eaten in Denmark and other Scandinavian countries, such as Sweden and Norway. Crispbread is considered essential food, high in protein, healthy fats and fibre and is a near-perfect snack.
I use wholegrain buckwheat flour for the crackers. You can buy it at Ekoplaza (Holland); see the link.
Wholegrain Crispbread can be eaten plain or with your favourite toppings. I prefer cottage or ricotta cheese with bell pepper, tomatoes or cucumber.
Wholegrain Crispbread (Gluten-Free & Low FODMAP)
Wholegrain Crispbread can be eaten plain or with your favourite toppings!
- Yield: 1 Baking tray 1x
- Category: Bread
- Diet: Gluten Free
Ingredients
30g Oatmeal GF
60g Sesam seed
30g Sunflower seed
30g Linseed
30g Pumpkin-seed
90g Wholegrain buckwheat flour
1 dl Water
0,5 dl Oil
0,5 tsp Baking powder
0.5 tsp Salt
Instructions
Heat the oven to 180C.
Come all ingredients in a bowl. Add more oil to the dough to stick together if you need it.
Turn the dough on a baking sheet, add oil to the rolling pin and roll the dough out. It usually fits a regular baking tray, more or less.
Use a sharp knife or pizza cutter and cut the dough into rectangles or squares.
Bake the crispbread in the oven for about 20-25 minutes or until finished.
Place crispbread on a plate with ricotta cheese and tomatoes to serve. Sprinkles with salt and pepper.
Notes
Eat & Enjoy!
