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Simple crispbread – Low-FODMAP

updated

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Ingredients for 1 servings:

  • 6 dl seeds and grains (sunflower, pumpkin, sesame, psyllium, chia seeds, flax seeds, …)
  • 1 tsp salt
  • 3 tbsp psyllium husk powder
  • 4 dl water, very warm

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 20 minutes

very easy, low-FODMAP, quick,

Mix the seeds with the salt and psyllium husk powder. Add the hot water and mix quickly. Spread the mixture very thinly on a baking sheet lined with baking paper. I made about 1.5 baking sheets. Pre-bake the dough at 200 degrees Celsius for 15 minutes. Then cut the crispbread mixture into the desired shapes using a knife or pizza cutter. Continue drying the crispbread for another hour at around 150 degrees Celsius. The time may vary depending on the oven. Wrap the pieces well after cooling to keep the crispbread nice and dry. Tip: The mixture spreads very thinly with wet hands.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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