• Angelica Larsson

Berry crispbread | Vegan - Gluten free

Uppdaterat: 9 mars 2021

Happy Wednesday my lovelies! If there's anything that is high on the list of breakfast food items it would have to be crispbread. I love myself a piece of crispbread as well and since I started making my own I definitely been consuming it more than I used to and if your curious I will link my crispbread recipe here. I wanted to create one that I could consume along with either my porridge or vegan yoghurt in the morning and begun crafting this berry crispbread recipe and of course I wanted to share it with all of you.



What you need:


1 dl (0.4 cups) dried blueberries

1 dl (0.4 cups) freeze dried raspberries

1 dl (0.4 cups) quinoa seeds

1 dl (0.4 cups) crushed oats

1/2 dl (0.2 cups) sesame seeds

1/2 dl (0.2 cups) sunflower oil

2 dl (0.8 cups) water

1/2 tsp sugar

1/2 tsp vanilla


Preheat your oven to 150°C (300°F) and bring the water to a boil.


Measure all the dry ingredients in a bowl and then stir in the oil and boiled water once combined allow the mixture to expand for about 15 minutes.


Place a baking paper on a oven tray and spread out your batter thinly about 3-5mm then place in the middle of the oven for 30 minutes then take the tray out and slice into pieces. The batter is still soft enough at this point to not crack which is useful.


Then place in the oven once more for another hour and once done allow it to cool before serving.

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