Home Made Crispbread
This recipe is for 24 crispbreads or 96 crackers, depending what size you cut them into. They are quick and easy to make and totally delicious. They aren't low-calorie, they're about 64 calories per crispbread -- but that's less than a slice of bread, and the rye flour seems to make them more satisfying. Perhaps I'll experiment with a lower fat version in the future.
50ml Pumpkin seeds
50ml Sunflower seeds
50ml Golden Linseed
50ml Sunflower Oil
150ml Rye Flour
1/2 tsp Baking Powder
1/2 tsp Salt
Preheat oven to 200 deg C. Put all the dry ingredients in a bowl, add the oil and most of the water, mix to a loose dough . Continue adding water until it is loose enough to be able to be easy to mould with your hands, but not sticky. Rest it for 15 mins so that the water gets completely absorbed -- this will allow the dough to become more elastic.
Line the bottom of a baking sheet with parchment, spread the mixture onto the parchment, cover with a second layer of baking parchment. Press/spread/roll the dough with hands or a small rolling pin to form a thin even layer. Remove the top layer of parchment and tidy up the edges and corners. Score into rectangles with a knife.
Put tray into upper part of oven, after about 10 mins remove the tray and score the crispbreads right through. Place back into oven and keep checking/watching every couple of minutes. After the crackers are cooked, and before they are fully browned I move them onto a rack in the bottom of the oven and leave them there to brown (each cracker will brown at a slightly different time depending its thickness). Remove the browned crackers at set aside to cool. Store in an airtight container.
These quantities are enough to make a tray and a half on my 28x42cm baking tray.
Nutritional Information (Per Crispbread)