thank you for the tag
@maglil55
@Mauriac here is the recipe I use Ive evolved it over time and it is great as crisp and also very verylow carb. I did add some oat fibre to my last version but not sure Ive got the proportions right so giving you the recipe Ive done many many times. It is worth investing int he silicone baking mats if doing them a lot as you can both roll them out, cut them and bake them on the mats and then just wash the mats and dry to reuse. I used to use baking parchment but got through lots and they stuck sometimes! Good luck if you give it a go.
Seeded Crispbreads
4 grams of carb for whole mix if 40 crispbreads each crispbread is 0.1 of carb.
Makes 40 crispbreads using a 2” square cutter or you could just cut out to size wanted with a knife
Equipment:
Need 2 large flat oven trays – you can use oiled greaseproof paper to cook them on but I’ve found it more economical and easier to buy oven proof silicone tray liners – which you don’t need to oil. (I use three of them using two to roll out on and then pop into the oven trays and one to use on top - which I use to make rolling out much easier as it doesn’t stick to the liner)
Ingredients
• 150g of Dry ingredients in total - I now use the following but you could do a mix of ground and whole seeds that you like:
o 80g of milled seeds could use just ground flaxseed but I used a mix of flaxseed, sunflower and pumpkin seeds and think it added more flavour to the mix (Linwood’s or Aldi’s version and used this as my carb count)
o 20 g of Psyllium Husk
o 30 g of whole hemp heart seeds – these are shelled and very soft and nutty (or just use more of the whole mixed seeds - I vary what I do depending what Ive got in my cupboard)
o 20g of whole mixed seeds
o Some ground psyllium husk powder for rolling out the crispbreads
• Seasoning to taste I use a mix of salt, a few herbs and pepper
• 2 tablespoon of olive oil and 9 tablespoons of water (you may need a bit extra when mixing you’ll need to judge it to make sure good sticky texture)
Method
1. Put oven on to 160 fan – or equivalent
2. Mix water and oil
3. Mix liquids with dry ingredients - adding more Psyllium Husk if very sticky or more water if very dry and not binding into a ball for rolling out. Go steady as Psyllium Husk takes a few mins to thicken so don’t overdo it.
4. Sprinkle powdered Psyllium Husk onto the two silicone tray lines and tip half the dough out on each sheet and using another sheet and rolling pin roll and press out until as thin as possible - the thinner the better. Do one and then the other. Once rolled out remove the top silicone mat that’s only to assist the rolling out.
5. When you’ve got a rectangle the size of the silicone mat, press out/roll out the size and shapes of crispbread required. Or just cut the shape you want. You should be able to spread them out on the mat and then when completed just put into the oven tray - should make about 20 on each tray, if thin enough. They don’t spread so can be quite close together for baking
6. Bake in oven for 35 mins+ - checking and then leaving longer and/or in a cooling oven if not crisp enough. I tend always to leave them in the cooling oven for a least a couple of hours until they are quite crunchy. If you don’t manage to roll them out thinly enough and they are thick or too wet they will need a longer cook. They should snap a bit before you turn the oven off if at all chewy because of thickness cook them for longer!
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