This is an excellent recipe for those wishing to enjoy a gluten-free bread. It has a lot of flavor and complements soups and spreads. To keep crispbread fresh, store in a cookie tin.

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 475 degrees F (245 degrees C).

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  • Toast sesame seeds in a dry skillet over medium heat until lightly browned, stirring occasionally, 3 to 5 minutes. Remove from the heat.

  • Mix spelt flour, spelt flakes, toasted sesame seeds, sunflower seeds, ground almonds, flax seeds, and sea salt together in a bowl until well combined. Add water and oil and mix until a thick dough forms.

  • Flour a rolling pin and roll dough out thinly onto 2 sheets of parchment paper and transfer parchment paper onto 2 cookie sheets. Score the dough into squares (no need to cut right through).

  • Place in the preheated oven and bake for 7 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for another 20 to 25 minutes.

  • Remove from the oven and slide crispbread off the cookie sheets and onto wire racks. Allow to cool before snapping along score lines.

Nutrition Facts

167 calories; protein 4.9g; carbohydrates 14.8g; fat 10.9g; sodium 148.9mg. Full Nutrition
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