Crispbread
By Sukrin, April 08, 2014
The Smarter Difference™
30% less calories. 67% less carbs and three times as much fibre as regular crispbreads
As long as you stick to the basic recipe you can create more varieties than - ahem - Ryvita. The key is to bake until really crisp, turning over if you like to ensure they are crisp all the way through. Pack them with your favourite seeds, extra oats, some chilli flakes or cumin. Make them a little sweet by adding cinnamon, gogi berries and a teaspoon or two of Sukrin Gold, then serve them for breakfast with cottage cheese and fresh fruit.- Prep Time: 15 min
- Cook time: 40 min
- Total Cook time: 55 min
- Skill level: Easy
Free From: Sugar -free, Dairy-Free, Gluten free, Gl, E, Su, Wh, Ye, So
Tags: Coeliac, Diabetic, Vegan, Vegetarian
Lifestyle: Vegetarian, Vegan, Diary Free, Low Carb, Paleo, Ketogenic, LHFC, 5:2,
Nutrition facts
- 85 calories
- 6g of carbs
- 5g of fat
- 6g of fiber
- 4g of protein
Recipe Difference: -31 carlories , 12.7g of protein, -67.3g of carbs, -19gg of fat, 175.4g of fiber,
Beneficial Nutrition: Low carb, high protein with the main benefit GLUTEN FREE
Allergens: Sesame
Ingredients
- 50g Sukrin Sesame Flour
- 250g Oatmeal (gluten-free)
- 50g Sesame seeds
- 120g Sunflower seeds
- 50g Sukrin Almond Flour
- 20g Flaxseed, chia seed or a mixture
- 20g Sukrin Fibrefine
- 2 tsp Salt
- 375ml Water
Instructions
- Preheat the oven to 175c GM4. Mix everything together and leave to stand for approx. 10 minutes. Spread the mixture fairly thinly, with a spatula, over two parchment-covered baking trays.
- Bake for 10 minutes until starting to harden, then cut into the required shapes and return to the oven for another 30 minutes, or until firm. Remove to a wire rack to allow to cool before storing in an airtight container.-67.3