I’ve been wanting to make some crispbread for a long time now, and I finally got around to doing it! But this isn’t any ordinary crispbread – this is “seed-sational, gluten-free, packed with great stuff for you” crispbread!
Crispbread, or knäckebröd as they say in Sweden, has been around since the 6th century. (Come on, you know you want to try to say it, I can see your mouth moving!) Back in the day it was usually made from rye, was round, and often had a hole in the middle so it could be hung up to cool. According to Wikkipedia, you can find crispbread in 85% of Swedish homes, and the average Swede eats close to 9 lbs (4 kg) of crispbread every year! Traditionally it was only baked twice and year (partly because it kept for such a long time) but as you can see, Swedes today eat it all the time!
Now it’s your chance to give it a try, too. However, instead of rye, spelt or wheat, we’re going to use cornmeal and LOTS of wholesome seeds! Together with the ground flax seeds, the cornmeal helps hold everything together. You know what I’m going to say now, don’t you? I’m going to tell you how healthy all those seeds are! If you’re eating a 100% plant-based diet, and you’re not eating flax seeds already, you should start now!
Getting enough Omega 3 is important for everyone, no matter what they eat, and flax seeds beats out every other source (even fatty fish like salmon and sardines). One ounce of flax seeds contains more than 6000mg of Omega 3 and a little more than 1500mg of Omega 6. This 4:1 ratio in favor of Omega 3 is very important and beneficial. Without getting overly technical, the more Omega 6 the harder it is for our bodies to use Omega 3 and turn it into two substances known as DHA and EPA. This is not something that only vegans or vegetarians have to worry about. The typical western/American diet is high in Omega 6 but low in Omega 3. In fact, I recently read a report that claims that Americans, on average, are eating 10-20 times more Omega 6 than Omega 3! The opposite of what our bodies need.
All of the remaining seeds are on the Top 5 healthiest seeds list! Sesame seeds can help lower blood pressure and protect from liver damage, pumpkin seeds can help fight prostate cancer, chia seeds promote heart health and weight loss, and sunflower seeds are full of all kinds of good stuff, including folate.
Now for the bad news. In the photos, you can see three amazing looking dips / spreads, that I made to slather on my crispbread. Well, you’re going have to wait a day or two for the recipes to these. I have to admit that I didn’t plan very well when it comes to the logistics of getting 4 recipes on one page! So stay-tuned for those! But in the mean time, go grab yourselves some cornmeal and seeds and start making this seed-sational crispbread!
- 1¼ Cups (3dl) - finely ground cornmeal (sometimes it's called cornflour, but it's NOT cornstarch - it's yellow, not white)
- ½ Cup (1.2 dl) - sunflower seeds
- ⅓ Cup (.75 dl) - ground flax seeds (I always buy whole flax seeds and grind them myself directly before using)
- ⅓ Cup (.75 dl) - sesame seeds
- ⅛ Cup (.33 dl) - pumpkin seeds
- ⅛ Cup (.33 dl) - chia seeds
- ⅓ Cup (.75 dl) - rapeseed oil
- 1¼ Cups (3dl) - boiling water
- sea salt flakes
- Start by grinding/crushing your flax seeds (if they aren't already ground). I usually use a wand mixer and zap them a few times. You need to break the hull so that your digestive system can get at all the good stuff in the seeds. Not doing this will give you a nice looking yellow crispbread dotted with all the seeds, but it won't be as good for you .
- Combine all the seeds in a bowl, add the oil and stir to distribute evenly, and then pour the boiling water on top and stir again.
- Line a baking sheet with parchment paper, plop half of the dough into the middle and flatten a little. I find the easiest way to get this wafer thin without any mess is to then place another equal-sized piece of baking paper on top. Then use a rolling pin to flatten the dough. Depending on the size of your oven and baking trays, of course, the dough will cover about 75-80% of the tray. Repeat this with the other half of the dough.
- Remove the top piece of parchment/baking paper and sprinkle with sea salt flakes, gently pressing the salt onto the flattened dough.
- Bake for 1 hour at 300 F (150 C) switching the positions of the pans (higher / lower in the oven) after 30 minutes. Being carfeul not to burn yourself, try to snap off a piece and see how it feels. The bread should be golden brown and crisp.