Wednesday, 3 April 2013

Home Made Rye Crackers/Crispbread

I'm not going to make it on this diet if I have to snack on Rice Cakes.  They are basically rubbish commercial food (IMHO), and I must be able to do better.  I want a snack/biscuit/crispbread that is nutritious and that tastes good, so I've been looking around for recipes and I've had a go.  I've got to say this is a big improvement on bought crackers and crispbreads (except maybe for Dr Karg's -- but that costs a fortune).

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
200ml White Spelt Flour
200ml Water
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)
Calories 63.1


  1. I made my second batch of these today -- you have to be careful with adding the water. I added too much and the dough became too sticky. It stuck to the top sheet of parchment and peeled away from the bottom layer. The consistency improved with resting the mix.

  2. Hello! You've mentioned adding dry ingredients and water....when do you add the oil?


    1. Good question -- add with the water & flour. I'll change the instructions. Good luck...


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