Deli Crispbread
April 09, 2015
Losing weight is not easy if you have a craving for chips and crisps. Many of my friends sprinkle some salt flakes on Deli Crispbread before baking and eat it instead. Toddlers love this bread because the thin crispbread crackles easily in the mouth with only one or two teeth, or with no teeth at all. Moreover, the gluten-free bread is safe for people with coeliac disease.
The rest of us, we don't have an excuse. We could eat this crispbread bite after bite, and then some, just because it's so incredibly good. We just can't help ourselves.
2 baking trays
4 dl (220 g) corn flour
1 tsp salt
2 baking trays
4 dl (220 g) corn flour
1 tsp salt
1 dl (100 g) sunflower seeds
1 dl (60 g) sesame seeds
1 dl (60 g) pumpkin seeds
3 tbsp poppy seeds
3 tbsp rice flakes
0,5 dl (50 g) oil
5 dl (500 g) water
1 dl (60 g) sesame seeds
1 dl (60 g) pumpkin seeds
3 tbsp poppy seeds
3 tbsp rice flakes
0,5 dl (50 g) oil
5 dl (500 g) water
Mix dry ingredients together. Add oil and water and stir until combined. Put the mix in the microwave and cook for 5 minutes (500 watts). Let the dough cool down a bit.
Line two baking trays with parchment papers and turn the dough out onto them. Flatten the dough with your hands until it is 2 millimeter thin. Pat some extra sesame and sunflower seeds on the top. Cut the sheets into squares with a knife or a roller cutter.
Preheat the oven to 150°C. Bake for 90 minutes. Cut into blocks while it's still warm. Place on a rack and allow to cool.
Line two baking trays with parchment papers and turn the dough out onto them. Flatten the dough with your hands until it is 2 millimeter thin. Pat some extra sesame and sunflower seeds on the top. Cut the sheets into squares with a knife or a roller cutter.
Preheat the oven to 150°C. Bake for 90 minutes. Cut into blocks while it's still warm. Place on a rack and allow to cool.
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