And the good news is that the process for making them couldn't be easier! I'm talking no more than 10 minutes of hands-on time here. Grab ALL THE SEEDS, a bowl and a sheet pan and let's get started! Why This Recipe Works Cheese Crispbread – leave out the seeds, decrease the amount of water by 1/2 and sprinkle with grated firm cheese before the crispbread goes into the oven Salt is super important in this recipe, as it adds an amazing flavour to your seeded crispbreads, but some people might find it too salty. I would recommend starting with 1/2 teaspoon for your first batch and then deciding if you need more or less for your next crispbread batch.

This crispbread keeps really well – up to 7 days stored in a jam jar. Using only a few ingredients, you can make your delicious crispbreads at home any time following my simple recipe. Why make this recipe? The only type of flour I really wouldn’t recommend to use with this recipe is a bread or strong flour. This would make the crispbread dough really tough and it just wouldn’t work. Water In terms of calories, you’ll probably find that crispbreads (especially if they have seeds or cheese like my recipe) contain about the same amount of calories as regular bread. The difference is that you get a lot more fibre, good fat and more nutrition in crispbread then in a shop bought sliced bread.I’d normally add 4 tablespoons to the batch and leave out 2 tablespoons of water and 2 tablespoons of flour.

Using discarded sourdough bread starter is a great way to utilise what you already have and also add an extra flavour to your crispbread.You only need a small amount of baking powder, just to lift the dough a bit, but not to make it rise too much. Salt Bake for about 20 minutes until the edges brown. Then flip the crisp bread over and break it up into five large pieces. Bake for about 15 more minutes, or longer if needed. No nutritional yeast? You can use parmesan cheese (although that’s the untraditional route!) or 1/4 cup oat or almond flour in its place. This recipe has quite a lot of seeds for the amount of flour we are using, which can all add up cost wise. If you want to keep within a certain budget or you don’t have as many seeds as the recipe needs, just half the recipe measurements. You can change the flavour by changing the type of flour you use, liquid or seeds. You can also grate some cheddar cheese on top to get a cheesy version of this recipe (swap about 1/3 of the seeds amount for cheese).

If you’d like to make this recipe into a gluten free version – use gluten free flour mix, add 1 teaspoon of xantham gum and use gluten free version of oats. All other ingredients stay the same and baking time is the same as well.

The less-than-healthy crispbreads

To make this gluten free and low carb crisp bread I used almond flour, sesame seeds, sunflower seeds and flax seed.