Who is looking for a delicious crispbread recipe? Here are three ideas for crispy crispbreads. 2 low carb and one whole grain recipe.
Whether in the office or in front of the TV in the evening. We all like to reach for snacks from time to time. Most of the time, these are unhealthy snacks like chips or cookies.
Just along the way, the package is eaten empty. At the last bite you are surprised that the package is already all. Be honest. Do you recognize yourself?
We all know that too many snacks are unhealthy. They make us fat, contain way too much salt, fat and sugar. Plus a lot of flavor enhancers, colorings, preservatives and other unhealthy stuff. Once you know that, it makes you not want to snack.
But it doesn't help. Sometimes you need a snack. How about a low carb crispbread recipe? Does not sound 100%ig convincing for you? Then you have not yet tried our crispbread recipe without carbohydrates.
If you make your own crispbread, you can bake a hearty and healthy snack in no time at all.
It's so easy to make your own fluffy pumpkin rolls!
Table of contents
What are the benefits of making your own low carb crispbread?
Lots of it, that much is clear. Because unlike normal Low carb bread crispbread can be made in larger quantities. After all, it can not dry out. It is already dry :)
Since more and more people have a yeast intolerance, there comes a healthy crispbread also just right. Because the crispy bread slices do not contain yeast or substitutes for it. In fact, a really good crispbread recipe should not rise. It remains flat, compact and thus becomes really crispy.
Since tastes are known to be very different, we have not one low carb crispbread recipe for you. We have tried two at once.
And when you are ready, we can start with the crispbread recipes. We have chosen a low carb crispbread with cheese and a more classic version, which we have refined with herbs.
You eat not only low carb, but also lactose- and gluten-free? Very good and absolutely no problem. Because our low carb crispbread is well suited for pretty much everyone.
Super moist bread without yeast!
Low carb crispbread with rosemary
Ingredients
- 20 g Chia seeds
- 50 g Almond flour
- 50 g Sunflower seeds
- 25 g chopped pumpkin seeds
- 1 Pinch Rosemary
- 1 Pinch Sea salt
- 4 EL Flaxseed and sesame
Anleitung
- Preheat the oven to 140°. The best way is with top and bottom heat.
- Soak the chia seeds in lukewarm water for 15 minutes and wait until they are well absorbed.
- Knead all ingredients in a bowl until smooth.
- Put it on the baking paper. Roll out the dough very thinly and cut it into pieces with a pizza roller or a knife.
- Coat the dough with water, sprinkle flax seeds and sesame seeds on the surface. Let it dry in the oven.
- With this crispbread recipe you need to be patient. Your bread needs at least 1.5 hours to dry well.
Notes
- 1.2 g carbohydrates
- 5,6 g protein
- 5,4 g fat
Nährwerte
On the crispbread recipe with rosemary fit in Spread with curd cheese, salt and pumpkin seed oil. Just mix and put on bread. Important: crispbread with spread should be eaten fresh. Otherwise it soaks with it and is no longer crispy.
But crispbread can also be topped with sweet. For example, with a cottage cheese and fruit mixture. Of course, it is good if the low carb crispbread does not contain salt. That's why we now have a recipe for all those who would like to top their bread with a sweet topping.
I've picked out some of the important ingredients you'll need for the recipe. Psyllium husks* and Chia seeds* can be found on Amazon.
Low carb crispbread with raspberry quark
Ingredients
- 50 g Sunflower seeds
- 50 g Flaxseed
- 50 g Sesame
- 25 g Psyllium husks
- 50 g Chia
- 2 TL Coconut oil
- Warm water
- 1 TL Lemon juice
- 1 TL Honey
- 2-3 EL Raspberries
- 4-5 EL Curd
Anleitung
- For the raspberry curd, mix the lemon juice, honey, raspberries and curd together until you have a nice creamy mixture. If the spread is too solid, just add a little water.
- Preheat the oven to 150°.
- Toast the sunflower seeds and sesame seeds without fat in a pan.
- Mix the seeds with the other dry ingredients. Add as much warm water until a liquid paste is formed.
- Put the mixture on the baking paper and spread the crispbread dough very thinly.
- Bake this low carb crispbread for 60 minutes. The thicker the crackers, the longer it takes.
- Important: After 15 minutes, remove from the oven and slice the crispbread. Put the bread back in the oven as soon as possible.
- Open the oven in between to allow the moisture to escape.
Notes
- 3.9 g carbohydrates
- 6,4 g protein
- 10,7 g fat
Nährwerte
And if you're not low carb on the go and care a lot about healthy ingredients, you'll love this quick recipe for crispbread with whole wheat flour.
We use only high quality ingredients for our crispbread. That means: No white flour. But only wholemeal flour. Whether you take whole wheat flour or whole rye flour, is up to you. Allowed is what tastes :)
Crispbread recipe with wholemeal flour
Ingredients
- 60 g Whole spelt flour
- 50 g Sunflower seeds
- 60 g Oatmeal
- 25 g Sesame
- 25 g Flaxseed
- 1 TL Salt
- 1 EL Olive oil
- 250 ml Water
Anleitung
- Put all the ingredients together in a bowl.
- Mix all the ingredients together well. You can do this with a whisk, a blender or simply with your hands.
- Let the dough for the crispbread recipe soak for 10 minutes.
- Spread the mixture on a baking sheet with baking paper.
- In the preheated oven, your crispbread needs one hour at 170°.
- Very important: After 15 minutes, take the bread out of the oven and cut it into pieces with a pizza roller. After that, continue baking. If you forget to do this, you will not be able to cut the bread.
Notes
- 9.4 g carbohydrates
- 4 g protein
- 7,2 g fat
Nährwerte
And on the crispbread recipe with wholemeal we add cream cheese and fresh vegetables. Yummy :)
What you need to know about baking crispbread
We have collected a few basic tips that will help you in baking. It doesn't matter if you use a low carb crispbread or a normal recipe. The basic rules apply to all crispbread recipes.
Preheat the oven
When you put the crispbread in the oven, it must already have the right temperature. Otherwise, the dough can not be baked properly. It dries out too much and becomes tough. It just won't bake that way.
A baking paper with non-stick coating
Make sure that you use a good baking paper. Otherwise, the bread may not come off the paper.
The crispbread becomes really nice and flat with a little trick. Place the dough on the baking paper and cover it with another piece of baking paper. Now you can roll out the dough flat. Without using flour. Afterwards, simply remove the upper baking paper.
Do not cut the crispbread after baking
Because then it is already too dry and will crumble into thousands of pieces. You have two options. Either you cut the dough when it is unbaked. Or you put it in the oven for 10 minutes and then cut the bread into pieces. Both work well. Just decide for yourself what you like better.
By the way: crispbread can be cut especially well with a pizza roller. Or you can simply use a sharp knife.
Shelf life of homemade crispbread
The crunchy snack can be easily stored for weeks in storage tins. Important: Keep the lid on so that the homemade low carb crispbread does not absorb the moisture from the environment. First, however, it must be completely cooled. Otherwise, the shelf life will suffer.
Our conclusion
Whether in the office, watching TV or as a party snack - a really good and homemade crispbread recipe simply always goes.
You can make it with cream cheese or Curd spreads serve. Or just eat it. It's up to you. Try it with salmon and avocado. It tastes just unbelievably good!
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