• Angelica Larsson

Pumpkin & sunflower crispbread | Vegan-Gluten free

Uppdaterat: 16 mars 2021

Hello my lovelies! This week I thought about upcoming Swedish holidays and which ones we celebrate and seeing as autumn it had me thinking about crayfish parties that we have here in Sweden during this time a year and I wanted to focus this week's recipes on that theme and today we are making a complimentary item which is crispbread and these turned out super crispy and delicious!



What you need:


1 dl (0.4 cups) sesame seeds

1 dl (0.4 cups) pumpkin seeds

1 dl (0.4 cups) sunflower seeds

1 dl (0.4 cups) cornflour

1/2 dl (0.2 cups) flaxseeds

1/2 dl (0.2 cups) sunflower oil

2 dl (0.8 cups) water

1/2 tsk salt



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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