crispbread

Kale Crispbread

October 19, 2016



Kale Crispbread has a strong taste. If you make 40–50 pieces, you might want to eat them with a creamy, mild dipping sauce. 

 20 pcs. 

1 L (4 cup, US) kale, coarsely chopped, ribs removed 
1 dl (60 g) linseeds 
0,5 dl (30 g) chia seeds 
0,5 dl (50 g) sunflower seeds 
0,5 dl (30 g) cornmeal 
2 tbsp cooking oil 
0,5 tsp salt 
0,5 tsp pepper mix 
2 small onions 
4 cherry tomatoes 

Put all the ingredients into a food processor and blend. 

Line a 28 x 35 cm baking tray with a parchment paper and turn the dough out onto it. Flatten the dough with wet hands. Cut the sheet into 20 squares with a knife or a roller cutter. 

Preheat oven to 100 °C. Bake for 45 minutes. Flip. Remove the paper and bake another 45 minutes. Break into pieces and bake for a further 10 minutes. 

Let cool on a wire rack.

crispbread

Seed Bites

February 24, 2016


















Hosting a party? Small, crispy Seed Bites are perfect base for finger-food appetizers. You can make them well in advance, which makes life a lot less hectic on the days just before your party. Make a sandwich paste of your choice the day before and store overnight in an airtight container. On the day of your party you just spread the paste on top of each slice and decorate the batch. Easy!

35 pcs.

0,5 dl (50 g) sunflower seeds
0,5 dl (30 g) pumpkin seeds, coarsely chopped 
0,5 dl (30 g) linseeds
0,5 dl (50 g) white millet
1 tbsp chia seeds
2 tbsp corn flour
0,5 tsp salt
1 tbsp canola oil (or other vegetable oil)
1 dl (100 g) hot water

Mix all ingredients together. Let set for 15 minutes.

 Line two baking trays with parchment papers. Use a 5-cm round cookie cutter and press generous 1 tsp of dough into the cutter. Lift the cutter up and make the next one on the tray. Continue until all of the dough has been used. Preheat the oven to 175°C. Bake for 25 minutes per tray. 

 Place on a rack and allow to cool. Store in an airtight jar.

crispbread

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
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

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.