Seeded Crispbread

This gluten-free bread is a delicious savoury snack on its own




Makes 1 baking tray

Preparation Time 10 minutes

Cooking Time 15 minutes

Oven Temperature 180°C

  • 50g almond flour
  • 25g coconut
  • 100g mixed seeds, such as sunflower, pumpkin, sesame and linseed
  • 5ml sea salt flakes
  • 15ml coconut oil (melted) or olive oil
  • 1 egg, beaten

1 Preheat the oven. Mix all the ingredients together to form a sticky dough. Roll the dough between two sheets of baking paper sprayed with non-stick spray until the dough is nice and thin.

2 Remove the top sheet of baking paper and place the dough and remaining baking sheet on a baking tray.

3 Use a sharp knife to make incisions where you want to break the crispbread after baking.

4 Bake for about 15 minutes or until brown and crispy around the edges.

Text and image: Home



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