Sesame and poppyseed crispbreads

These crispbreads have lots of fiber and healthy fatty acids, they are low-carb and gluten free, are crisp and delicious. Try them for breakfast with a little butter, or as a snack with French blue cheese and marmalade.
Sesame and poppyseed Crispbreads


Servings: approximately 45
Time: 2,5 hours
Difficulty: Easy

2/3 cup (150 ml) sesame seeds
2/3 cup (150 ml) crushed flaxseed
2/3 cup (150 ml) oats
1 tablespoon husk fiber
1 tablespoon sesame flour
1 tablespoon coconut flour
1 tablespoon almons flour
2 tablespoons poppy seeds
1 and 2/3 cups (400 ml) water

Preheat the oven to 400° F (200° C). Mix all the ingredients and stir until the dough has a smooth consistency. Leave the mixture to swell for 10 minutes. Spread the batter on three baking sheets with parchment paper, either with a spatula, or you can put some plastic wrap over and roll out with a rolling pin. Square the crispbreads into rectangles of 2 X 4 inches (5 X10 cm) before baking. First bake for 15 minutes, then turn down the temperature to 212 ° F (100° C) and let them dry for two hours with the door slightly ajar. The crispbreads should be completely dry and crisp when they are finished. Keep them in an airtight container.

Sesame and poppyseed Crispbreads

© endo(f)pain – 2014

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: