Do you like crispbread?
If the answer is yes, then you come to the right place.
Last year I started a new Christmas tradition: to make a Christmas crispbread with many species, such as cinnamon, cardamom and ginger. The crispbread is delicious, with a lovely taste of cinnamon.
The crispbread is filled with different seeds and is excellent for snacks for the little hunger, brunch or the cheese table. There are so many options!
Good luck!
PrintChristmas Crispbread (Gluten-Free & Low FODMAP)
The crispbread is filled with different seeds and is excellent for snacks for the little hunger, brunch or the cheese table.
- Yield: 1 baking tray 1x
- Category: Bread
- Diet: Gluten Free
Ingredients
60g Sesam seed
30g Sunflower seed
30g Linseed
30g Pumpkin-seed
1/2–1 tsp Ginger
1/2 tsp Salt
1/2 tsp Baking powder<br>
1 tsp Cardamom
2 tbsp Cinnamon
1/2 dl Oil
1dl Water
30g Oat flakes GF
90g Wholegrain buckwheat flour
Instructions
Heat the oven to 180C.
Come all ingredients in a bowl. If needed, add more oil to the dough to stick together.
Put oil on the table and the rolling pin and roll the dough to a thickness of 3mm or as you like. Use a cookie cutter with a Christmas motive. The dough usually fits a regular baking tray. <br>
Bake the crispbread in the oven for about 20-25 minutes, or until crispy on the edges.
Notes
Eat & Enjoy!
