Super single crispbread not be rolled, but just pressed flat on the baking sheet with a spatula 🙂
Small crunchy things have always been great success at home with us, and here a healthy mansion knækbrøds version.
You can mix 350 g of all kinds of grains and possibly. also adding dried cranberries. So look in the closet you've probably some seeds and grains. Below suggestion of a version, but one does of course not to have so many different kinds. I also switches mixture, but almost always use sesame seeds and pumpkin seeds.
RECIPE – paleo crispbread 1 plate
INGREDIENTS
350 g mixed cores, for example, may be:
100 g sesame seeds
75 g Pumpkin seeds
75 g Chiafrø
50 g sunflower seeds
50 g Linseed
1/2 -1 tsp salt (I'm probably most only to 1/2 TSP)
2 large beaten eggs (I have also baked with only egg whites, it also works fine)
NB. A super easy solution is to buy a pack of ready-mixed Paleo bread mix, but there are nuts and almonds in'd take them off and chopped them so they do not protrude into crispbread, because then you can not knock it flat. (to 500 g premix I have used approximately 165 g egg whites (an eco bottle) and 1 tsp salt).
APPROACH
- Turn on the oven at 200 ° c
- whip eggs
- Pour the salt in the tube and (or mix the salt in the cores)
- Pour all nuclei in and stir it around with a spoon
- Pour the mixture onto a silicone mat or a cookie sheet
- Spread the mixture and press it flat with a palette knife (can really recommend IKEA paletkniv HERO to 29 kr 🙂 )
- Make sure to get the seeds evenly distributed and the same thickness everywhere also the edges, so it bakes evenly. You can just right edge of the equally possible eventually.
- Bake at 200 ° C, keep an eye out- behind until golden brown
– although I baked some yesterday I do not remember the time, but think about 10 min ? turn any and behind little more. - Cool on a wire rack
- Break it into pieces and store in an airtight tin
