Monika's low-carb crispbread

Ingredients for 1 servings:

• 40 g sunflower seeds or other seeds
• 40 g pumpkin seeds or other seeds
• 10 g coconut flakes or coconut flour (can be omitted and replaced with more flaxseed)
• 50 g flaxseed meal
• 40 g sesame seeds
• 10 g wheat bran
• 10 g tiger nut flour or almond flour
• 30 g almond flour
• 50 g wholemeal spelt flour
• 1 tsp, heaped sea salt
• 2 tbsp, heaped chia seeds
• 1 tsp, heaped psyllium husk flour
• 125 ml water, lukewarm
• 80 ml olive oil
• Sea salt for sprinkling

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

fast, vegan, versatile

Preheat the oven to 180°C fan/convection oven. Mix all the grains and seeds, as well as the flours and salt, in a bowl. Then add the water (!) and continue mixing with the mixer. Slowly add the oil while the mixer is running. Let the dough rest for at least 10 minutes so that the psyllium and chia seeds can swell and the spelt gluten binds. If it becomes too firm (only determine if it is too firm after 10 minutes. The dough should be firm and elastic, but not crumbly), add another 30 ml of water and let it rest for another 10 minutes. Divide the dough in half and roll each portion out very thinly, about 3 mm thick, between two layers of baking paper (pumpkin seeds will already have raised edges, they’re so thin!). If you like, sprinkle with additional sea salt, coarsest possible, but press it down lightly. Bake the crispbread in the oven for 20 minutes until golden brown and crispy. If it’s not crispy enough, reduce the temperature and dry the crispbread for a few more minutes at 110-120°C. Just make sure it doesn’t get too dark brown, as some seeds and grains tend to become bitter. But it should be wonderfully crisp and not “soft.” After cooling, break the slices into pieces. Tip: If you like crispbread slices in the usual size, simply mark the dough with the back of a knife before (!) baking. These will serve as breaking points after cooling. The crispbread will keep for up to two weeks if stored in a dry place (although it never gets that old in our house).