Masya's Low Carb Protein Power Crisps

Ingredients for 1 servings:

• 100 g sunflower seeds
• 80 g protein powder (cooking and baking protein) or other protein powder
• 60 g teff flour
• 50 g psyllium husk flour
• 50 g soy flakes or pumpkin seeds
• 50 g sesame seeds
• 50 g flaxseed
• ½ tsp salt
• 2 tbsp olive oil
• 700 ml water

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 20 minutes

for approx. 24 slices of crispbread

Preheat the oven to 170°C fan/convection oven. Line 2 baking sheets with baking paper. Mix all the dry ingredients, stir in the olive oil, then add the water all at once and stir vigorously (!) (Caution! It sets quickly!). Using a spatula and/or a small rolling pin (if using a wooden one, it’s best to dip it in water every now and then), spread the dough thinly onto the lined baking sheets. Place in the oven for 10 minutes. After these 10 minutes, cut the dough into the desired size pieces (approx. 24). This works best with a pizza cutter. Then bake for another 50 minutes. Turn off the oven and let the crispbread cool in the closed (!) oven (at least 1 hour). This way it cooks a little longer without the kernels burning. Remove from the oven and break up the pre-cut pieces. Note: Teff flour is an Ethiopian dwarf millet. Although it has a high carbohydrate content, it is metabolized slowly (GI 27), so blood sugar only rises and then falls again very slowly. These are the “good” complex carbohydrates. It is also very rich in protein and fiber, as well as minerals such as iron, magnesium, and potassium. Because the grains are tiny, the whole grain is always milled, thus it is always whole-grain flour. It also has very good adhesive properties without containing gluten. That’s why I also like to use it for roux, i.e., to thicken sauces.